Canned mackerel cabbage apricot
Even without adding potato starch, the cabbage gives it a thick consistency that resembles a thick sauce. You can also add more kelp stock to taste and enjoy it as a soup
How to make it
1
Heat a frying pan over high heat, add salad oil and fry the shredded cabbage
2
Once the cabbage has softened, add the kelp stock and mackerel, and simmer while stirring
3
Add the light soy sauce and mirin and continue to stir fry. When the cabbage has thickened, remove from the heat and serve in a bowl. Sprinkle with shichimi pepper to taste
Ingredientsfor 2 people
-
- shredded cabbage
- 100g
-
- Salad oil
- 1 tablespoon
-
- Bonito dashi
- 50cc
-
- Canned boiled mackerel
- 50g
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Shichimi pepper
- Appropriate amount
[PR]
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