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.
Add the sesame oil and soy sauce for flavoring at the end, as the aroma will disappear if you add them at the beginning.
How to make it
1
Cut the core of the cabbage into thin strips at right angles to the grain
2
Heat salad oil in a frying pan, add the cabbage core and stir fry over high heat
3
After about 2 minutes, when the center becomes translucent, add the sugar and soy sauce and stir-fry for about 1 minute
4
Finally, drizzle with soy sauce, sesame oil, and shichimi pepper to add flavor, then serve in a bowl and it's done
material
-
- Chinese cabbage core
- 350g
-
- Salad oil
- 2 tbsp
-
- sugar
- 1/2 tbsp
-
- soy sauce
- 3/2 tbsp
-
[For finishing]
- soy sauce
- 1/2 tbsp
-
- Sesame oil
- 1 tablespoon
-
- Shichimi
- Appropriate amount
[PR]
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