Mackerel & Hakusai (napa cabbage)

Source : 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-firs...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : November 23, 2022

Step:

  1. Drain the water off the mackerel fillet well. Sprinkle them with salt and pepper.

  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.

  3. Add the mackerel and simmer for about 5 mins with a lid.

  4. Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins. Add grated ginger, stir once.

  5. Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.


Ingredients

  1. 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
  2. 1/3 carrot (cut into thin sticks, 3 cm long)
  3. 30 g chinese chives (cut into 3 cm long)
  4. 1 mackerel fillet (cut into bite sized pieces)
  5. 1 tbsp grated ginger
  6. Broth*:
  7. 200 cc *dashi
  8. 1 tbsp *sugar
  9. 2 tbsp *mirin
  10. 1 1/2 tbsp *soy sauce
  11. 1 tbsp potato starch (dissolved in 1 tbsp water)
  12. 1 tbsp sesame oil
  13. salt & pepper

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