Simmered Chinese Cabbage & Atsuage
cookpad.japan @cookpad_jp
I always make this when Chinese cabbage is in season.
Adjust the amount of sugar to tastes.
I recommend sprinkling a pinch of shichimi spice.
Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins). Recipe by Manmarumauchan
Simmered Chinese Cabbage & Atsuage
I always make this when Chinese cabbage is in season.
Adjust the amount of sugar to tastes.
I recommend sprinkling a pinch of shichimi spice.
Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins). Recipe by Manmarumauchan
Cooking Instructions
- 1
Separate the Chinese cabbage leaves from the core. Roughly chop the leaves and cut the core into angled slices.
- 2
Divide the atsuage into 4 pieces (or cut the thickness in half to make 8 pieces). Pour on some hot water to wash off excess oil.
- 3
Put the cabbage core and the ☆ ingredients into a pot and boil it on medium heat. Place the atsuage on top and then the cabbage leaves on top of that. Cover with a lid and let it simmer until the Chinese cabbage leaves soften.
- 4
Halfway through, scoop the bottom ingredients up to the top so that the flavor can soak into everything completely.
- 5
Arrange on a dish and it's done.
- 6
If you heat it up and eat it the next day, the flavors will have soaked in even more, making it more delicious.
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