Get to know the charm of Chinese cabbage! Enjoy winter taste
Chinese cabbage is a representative winter vegetable that is indispensable to Japanese dining tables. Its history is surprisingly long, and is said to have been brought to Japan and Korea at the end of the Meiji period. At first, it was prized as a foreign vegetable, but now it has become a truly Japanese-style vegetable. High-quality Chinese cabbage is characterized by its fresh outer leaves, heavy feel, and firmness.
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The charm of Chinese cabbage that is in season
Chinese cabbage is available on the market all year round, but Chinese cabbage, which is in season from late autumn to winter, has a special taste. In the past, there was a custom of making pickled Chinese cabbage at home, but these days this habit has become less common, and commercially available light pickled Chinese cabbage have become the norm. However, the taste of homemade pickled Chinese cabbage is exceptional.
Easy recipes using Chinese cabbage
Chinese cabbage is delicious when eaten as is, but by using it in cooking, you can bring out its appeal even further. Here we will introduce some easy-to-use Chinese cabbage recipes.
Grilled pork wrapped in ground pork
This recipe is a warm dish that combines Chinese cabbage and ground pork. By wrapping the ground pork in Chinese cabbage leaves and simmering it slowly, the deliciousness of the meat and the sweetness of the Chinese cabbage blend together.
Ingredients (serves 4)
- Chinese cabbage: 4-6 pieces
- Fried pork: 200g
- Ginger: 1 scoop
- Dashi: 2 cups
- Yuzu skin (chopped): a little
- Seasonings (soy sauce, salt, sake, light soy sauce, mirin, hard flour)
How to make it
- Boil the Chinese cabbage to a gentle state and let it cool. Chop the green onions and ginger into small pieces.
- Add the green onions, ginger and seasonings to the minced meat and mix.
- Wrap the minced meat with Chinese cabbage leaves and tie it with octopus thread.
- Simmer with dashi and seasonings and cut them out.
- Add hard flour to the broth to make it thicker and pour over Chinese cabbage. Finally, topped with yuzu skin.
Pickled Chinese cabbage
This is a refreshing pickled vinegar made with only Chinese cabbage stems. It has a crunchy texture and sourness, making it an appetite-stimulating dish.
Ingredients (serves 4)
- Chinese cabbage (stem part with no leaves tips): 200g
- Red Chicken: 2 bottles
- Ginger: a little
- Sichuan pepper: 1 tsp
- Seasonings (salt, sesame oil, vinegar, sugar)
How to make it
- Shred the Chinese cabbage stems, sprinkle with salt to remove water.
- Sprinkle red pepper and ginger over Chinese cabbage.
- Pour the broth, fragrant with sesame oil and Sichuan pepper, over Chinese cabbage and mix.
- Let it sit in the fridge overnight to allow the flavor to blend.
Both recipes bring out the different charms of Chinese cabbage. During the cold winter season, enrich your dining table with warm ground pork wrapped in ground pork and crunchy Chinese cabbage.
Chinese cabbage is not just a winter vegetable, but it also enriches our diet with a variety of ways to eat it. Enjoy the fresh flavor, especially during seasonal seasons. There are also many easy recipes to make at home, so this winter, try cooking with Chinese cabbage to keep you warm during the cold season.
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