Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mackerel & hakusai (napa cabbage). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we must first prepare a few components. You can cook mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Take 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Make ready 1/3 carrot (cut into thin sticks, 3 cm long)
- Get 30 g chinese chives (cut into 3 cm long)
- Prepare 1 mackerel fillet (cut into bite sized pieces)
- Make ready 1 tbsp grated ginger
- Make ready Broth*:
- Take 200 cc *dashi
- Get 1 tbsp *sugar
- Take 2 tbsp *mirin
- Get 1 1/2 tbsp *soy sauce
- Prepare 1 tbsp potato starch (dissolved in 1 tbsp water)
- Get 1 tbsp sesame oil
- Prepare salt & pepper
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Instructions to make Mackerel & Hakusai (napa cabbage):
- Drain the water off the mackerel fillet well. Sprinkle them with salt and pepper.
- Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot. Add the Broth ingredients, bring to a simmer.
- Add the mackerel and simmer for about 5 mins with a lid.
- Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins. Add grated ginger, stir once.
- Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.
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So that is going to wrap this up for this exceptional food mackerel & hakusai (napa cabbage) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to mackerel & hakusai (napa cabbage) cooking. Go on get cooking!
