Simple Way to Prepare Award-winning Mackerel & Hakusai (napa cabbage)
Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Mackerel & Hakusai (napa cabbage). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Mackerel & Hakusai (napa cabbage), 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 Mackerel & Hakusai (napa cabbage) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mackerel & Hakusai (napa cabbage) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mackerel & Hakusai (napa cabbage) estimated approx 25 mins.
To get started with this recipe, we must prepare a few components. You can cook Mackerel & Hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you cook it.
Cooking the mackerel (fish) on the vegetables makes it soften and also the vegetables absorb good delicious taste. Sprinkle with the toasted white sesame seeds and enjoy!
Ingredients and spices that need to be Get to make Mackerel & Hakusai (napa cabbage):
- 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- 1/3 carrot (cut into thin sticks, 3 cm long)
- 30 g chinese chives (cut into 3 cm long)
- 1 mackerel fillet (cut into bite sized pieces)
- 1 tbsp grated ginger
- Broth*:
- 200 cc *dashi
- 1 tbsp *sugar
- 2 tbsp *mirin
- 1 1/2 tbsp *soy sauce
- 1 tbsp potato starch (dissolved in 1 tbsp water)
- 1 tbsp sesame oil
- salt & pepper
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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