HOME Recipe Stir-fried cabbage in oyster sauce

Stir-fried cabbage in oyster sauce

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...

Japanese food

Meat side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 5 minutes

0 posts in arranging recipes

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.

Once the pork is cooked, add the bonito soup stock and stir-fry while evaporating the moisture.

Once the water has disappeared, add the oyster sauce and lightly stir-fry to finish.

Ingredients for 2 people

cabbage

150g
Salad oil

3/2 tbsp
pork

100g
Bonito dashi

50cc
Oyster sauce

3/2 tbsp

[PR]

There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!

- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -