Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mackerel & hakusai (napa cabbage). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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To begin with this recipe, we must first prepare a few components. You can have mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Make ready 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Make ready 1/3 carrot (cut into thin sticks, 3 cm long)
- Get 30 g chinese chives (cut into 3 cm long)
- Make ready 1 mackerel fillet (cut into bite sized pieces)
- Take 1 tbsp grated ginger
- Prepare Broth*:
- Take 200 cc *dashi
- Get 1 tbsp *sugar
- Get 2 tbsp *mirin
- Make ready 1 1/2 tbsp *soy sauce
- Get 1 tbsp potato starch (dissolved in 1 tbsp water)
- Get 1 tbsp sesame oil
- Get salt & pepper
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Steps 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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So that is going to wrap it up for this special food mackerel & hakusai (napa cabbage) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to mackerel & hakusai (napa cabbage) cooking. Go on get cooking!
