Chinese cabbage recipes | Popular cooking methods and recommended ways to enjoy the sweetness of the season

Chinese cabbage is in season from winter to early spring, and February is the perfect time to eat it. Frost makes the cabbage sweeter and the leaves softer, so you can enjoy its deliciousness in a variety of dishes

Although Chinese cabbage is known as a staple ingredient in hot pot dishes, it is actually a versatile vegetable that can be enjoyed in a wide variety of ways, such as stir-fries, pickles, soups, and salads. Even if you buy a whole head, you can eat it all without getting bored by using different parts

In this article, we will introduce information on how to use up Chinese cabbage in a delicious way, from how to select it and store it, to recommended cooking methods for each part

How to select and store Chinese cabbage

How to identify tasty Chinese cabbage

When choosing Chinese cabbage at the supermarket or greengrocer, check the following points

How to store Chinese cabbage

If stored properly, Chinese cabbage will stay fresh for a long time

If you want to store it whole, wrap it in newspaper and store it upright in a cool, dark place, and it will last for about 2 to 3 weeks. If you store it lying down, it will spoil more easily, so be sure to store it upright.

If you have cut Chinese cabbage, wrap it tightly in plastic wrap and store it in the vegetable compartment of your refrigerator. It is recommended to use it up within a week.

If you freeze it, you can store it for about a month by roughly chopping it and putting it in a freezer bag. If you add it to a hot pot or soup while it is still frozen, the flavor will penetrate more easily.

Recommended cooking methods for each part of Chinese cabbage

The texture and flavor of Chinese cabbage varies depending on the part, so there is a cooking method that is best suited to each part

Introducing EpiRecipe's specially selected original recipes!

Chinese cabbage kinpira

The core of Chinese cabbage is something we tend to throw away, but by making it into Kinpira, it has a texture that makes it hard to believe it's Chinese cabbage. However, because it has a lot of moisture, be careful not to overcook it, as this will ruin the texture.
Add the sesame oil and soy sauce for flavoring at the end, as the aroma will disappear if you add them at the beginning.

Chinese cabbage roll

By cutting the core perpendicular to the fibers, it will look more like something other than Chinese cabbage. It is delicious when made into Kinpira (see separate recipe).
After parboiling the leaves, there is no need to soak them in water. The moisture will escape with the steam, so this way the leaves will not become watery.

Stewed Chinese cabbage and pickles

Pickles can be replaced with anything such as Nozawana or Takana.

Steamed Chinese cabbage mille-feuille

Once it's done, let it steam for a little while without opening the lid, then transfer it to a plate

Chinese cabbage and fried tofu with Shiraae sauce

If you use regular tofu, it will be soggy because it has a lot of moisture, but grilled tofu is squeezed out of the water once and then grilled, so it won't end up watery.
Adding peanut butter instead of sesame seeds will enhance the aroma and richness, making it delicious.
If you use fresh, high-quality fried tofu, there is no need to drain the oil.

Chinese cabbage black sesame seeds

This is a side dish made with Chinese cabbage and black sesame seeds that can be made in 5 minutes.
Since we use mortars to make sesame seeds without using a mortar, there is no need to wash them and there is no need to worry.
It is a good idea to keep the bag in double layers to prevent tearing.

Flat sauteed Chinese cabbage with yuzu flavored steamed simmered

It tastes similar to stew, but has a strong yuzu flavor and a refreshing aftertaste

Chinese cabbage and miltar potato

The core of Chinese cabbage is cooked slowly compared to the leaves, so add it first. When frying, stir fry first.

Smooth stewed Chinese cabbage and vermicelli

The Chinese cabbage is simmered until it becomes soft and brings out its sweetness. This dish is perfect with rice