Stewed Chinese Cabbage and Chikuwa
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
Stewed Chinese Cabbage and Chikuwa
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
Open in Cookpad AppSteps
- 1
Diagonally slice the chikuwa to 5 mm. Chop up the Chinese cabbage.
- 2
Put the ★ ingredients into a pot, bring to a boil, add the chikuwa and cabbage, then simmer.
- 3
When the cabbage becomes tender, remove from heat.
- 4
Stir in the katakuriko dissolved in water and return to heat to thicken.
- 5
For a similar recipe, refer to "Kyoto-style Komatsuna Greens and Abura-age in Light Broth".
- 6
Another recipe to try is "Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce".
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