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Creamy Mapo Napa Cabbage Recipe

Creamy Mapo Napa Cabbage Recipe
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Serving : 4
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Prepare the ingredients before making Creamy Mapo Napa Cabbage in your home. Then, follow these steps below to serve Creamy Mapo Napa Cabbage for your family or friends.

Ingredients: Creamy Mapo Napa Cabbage

  • 1/4 Napa cabbage
  • 100 grams Mixed mince meat
  • 1 tbsp ○Grated garlic
  • 1 tbsp ○Grated ginger
  • 2 tbsp ●Soy sauce
  • 2 tbsp ●Sake
  • 1 tbsp ●Sugar
  • 1/2 tbsp - (to taste) ●Gochujiang or doubanjiang
  • 1 heaping tablespoon Katakuriko
  • 2 tbsp Water
  • 1 at the final step ※Soy sauce

How to Make Creamy Mapo Napa Cabbage

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Creamy Mapo Napa Cabbage in your home by yourself.

    Step 1
  • Separate the cabbage leaves from the core. Cut the core into bite-sized pieces and roughly chop up the leaves. Set aside.
  • Step 2
  • Reduce to the weakest heat setting, add water-dissolved katakuriko and mix well. Increase the heat and mix to develop the creaminess. Use soy sauce to adjust the flavor.
  • Step 3
  • Heat the minced meat and ○ ingredients in a frying pan on medium-high heat. When the meat has more or less cooked through, add the cabbage core, mix, cover with a lid and cook for 5 minutes.
  • Step 4
  • Add the leaves and the ● ingredients from Step 2 to the frying pan from Step 3. Cook until the leaves are wilted.
  • Step 5
  • Reduce to the weakest heat setting, add water-dissolved starch and mix well. Increase the heat and mix to develop the creaminess. Use soy sauce to adjust the flavor.
  • Step 6
  • (I reduced the amount of soy sauce). As this is made from the water that draws out from the cabbage, too much soy sauce can make the dish too salty.
  • Step 7
  • If you find the taste slightly lacking, add soy sauce (we use just about 3 tablespoons).
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