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Mackerel & Hakusai (napa Cabbage) Recipe

Mackerel & Hakusai (napa cabbage) Recipe
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Cooking Time : 25 minutes
Serving : 2
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Prepare the ingredients before making Mackerel & Hakusai (napa cabbage) in your home. Then, follow these steps below to serve Mackerel & Hakusai (napa cabbage) for your family or friends.

Ingredients: 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

How to Make Mackerel & Hakusai (napa cabbage)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Mackerel & Hakusai (napa cabbage) in your home by yourself.

    Step 1
  • Drain the water off the mackerel fillet well. Sprinkle them with salt and pepper.
  • Step 2
  • 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.
  • Step 3
  • Add the mackerel and simmer for about 5 mins with a lid.
  • Step 4
  • Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins. Add grated ginger, stir once.
  • Step 5
  • Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.
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