HOME Recipe Stir-fried cabbage in oyster sauce

Stir-fried cabbage in oyster sauce

Japanese food

Meat side dishes

Adding seasonings at the end makes it less likely to let the vegetables come out of water.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Cooking time: 5 minutes

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How to make it

Chop the cabbage into small pieces. Heat salad oil in a frying pan, add the cabbage and lightly stir-fry, then add the pork and stir-fry while loosening.