Recipe of Speedy Stewed Chinese Cabbage and Chikuwa
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Any-night-of-the-week Stewed Chinese Cabbage and Chikuwa. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Stewed Chinese Cabbage and Chikuwa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stewed Chinese Cabbage and Chikuwa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can cook Stewed Chinese Cabbage and Chikuwa using 8 ingredients and 6 steps. Here is how you cook it.
This is a Chinese cabbage version of "Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened the soup and created an ankake dish.
Recipe by Pukuttopukumaru
Ingredients and spices that need to be Take to make Stewed Chinese Cabbage and Chikuwa:
- 1/4 head Chinese cabbage
- 1 pack Chikuwa
- 2 tbsp katakuriko and 2 tablespoons water Katakuriko slurry
- Soup
- 300 ml ★ Dashi stock
- 2 tbsp ★ Mirin
- 1 tbsp ★ Usukuchi soy sauce (or normal soy sauce)
- 1/2 to 1 teaspoon ★ Salt
Instructions to make Stewed Chinese Cabbage and Chikuwa
- Diagonally slice the chikuwa to 5 mm. Chop up the Chinese cabbage.
- Put the ★ ingredients into a pot, bring to a boil, add the chikuwa and cabbage, then simmer.
- When the cabbage becomes tender, remove from heat.
- Stir in the katakuriko dissolved in water and return to heat to thicken.
- For a similar recipe, refer to "Kyoto-style Komatsuna Greens and Abura-age in Light Broth".
https://cookpad.com/us/recipes/145674-kyoto-style-komatsuna-greens-and-abura-age-fried-tofu-in-light-broth
- Another recipe to try is "Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce".
https://cookpad.com/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce
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