Chinese cabbage and miltar potato
The core of Chinese cabbage is cooked slowly compared to the leaves, so add it first. When frying, stir fry first.
How to make it
1
Divide the Chinese cabbage into cores and leaves. Shred the leaves and shredded the core at right angles to the fibers.
2
Put all the * in a pot and bring to a boil, then add shredded cores first and bring to a boil for about 2 minutes, then add the leaves.
3
When the Chinese cabbage is tender, add the miso.
4
Once the miso has melted, topped with pre-treated milt and seri.
Ingredients for 2 people
-
- Chinese cabbage
- 2 sheets (150g)
-
- milt (see separate recipe: Preparation of milt.)
- 200g
-
- Bonito dashi ※
- 3 cups
-
- Mirin ※
- 2 tbsp
-
- Light soy sauce ※
- 2 tbsp
-
- Shinshu miso or other miso is also possible
- 15g
-
- For finishing
- Appropriate amount
[PR]
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