Chinese cabbage kinpira
The core of Chinese cabbage is often thrown away, but by making it into kinpira, it gives it a texture that you wouldn't expect from Chinese cabbage. However, be careful as it contains a lot of water and stir-frying will cause a worse texture.
Add the aromatic sesame oil and soy sauce at the very end, as the aroma will fade away if you add it first.
Add the aromatic sesame oil and soy sauce at the very end, as the aroma will fade away if you add it first.
How to make it
1
Slice the Chinese cabbage cores at right angles along the fibers.
2
Add salad oil to a frying pan and heat it, add the Chinese cabbage core and fry over high heat.
3
After about 2 minutes, the core becomes semi-transparent, add the sugar and soy sauce and fry for about 1 minute.
4
Finally, pour some soy sauce, sesame oil, and shichimi to finish and add a flavour, then add it to the dish and serve it in a bowl.
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
-
- Nanami
- Appropriate amount
[PR]
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