Chinese cabbage kinpira
The core of the napa cabbage is often discarded, but when made into kinpira, it develops a texture unlike any other cabbage you'd expect. However, be careful not to overcook it, as it contains a lot of moisture and will ruin the texture.
Add the sesame oil and soy sauce at the end, as adding them at the beginning will cause the aroma to dissipate.
Add the sesame oil and soy sauce at the end, as adding them at the beginning will cause the aroma to dissipate.
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]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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