Chinese cabbage sake bacon pot
I don't use dashi to make it easier to sense the aroma and flavor of sake. This simple pot makes the sweetness of sake go well with Chinese cabbage. When you are boiling sake, if the white foam disappears, it is proof that the alcohol has disappeared.
How to make it
1
Place the sake in a pot and heat it, bring to a boil for 2-3 minutes to remove any alcohol content.
2
Divide the Chinese cabbage into cores and leaves. Divide the core into three equal parts and then shred them along the fibers.
3
Chop the leaves into finely shredded pieces. Cut the bacon into bite-sized pieces.
4
Put the Chinese cabbage core part in the pot in [1] and after about 2 minutes, add the leaves and bacon.
5
Let it boil for about 5 minutes and it's finished.
Ingredients for 2 people
-
- Junmai sake is preferred
- 4 cups
-
- Chinese cabbage
- 300g
-
- bacon
- 4 sheets (100g)
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