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