Hi, I am Joana. Today, we’re going to prepare mackerel & hakusai (napa cabbage) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mackerel & Hakusai (napa cabbage) Recipe
Mackerel & Hakusai (napa cabbage) is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Mackerel & Hakusai (napa cabbage) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Make ready 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Prepare 1/3 carrot (cut into thin sticks, 3 cm long)
- Prepare 30 g chinese chives (cut into 3 cm long)
- Get 1 mackerel fillet (cut into bite sized pieces)
- Prepare 1 tbsp grated ginger
- Take Broth*:
- Prepare 200 cc *dashi
- Make ready 1 tbsp *sugar
- Take 2 tbsp *mirin
- Prepare 1 1/2 tbsp *soy sauce
- Get 1 tbsp potato starch (dissolved in 1 tbsp water)
- Make ready 1 tbsp sesame oil
- Get 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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