HOMERecipesStir - fried cabbage with oyster sauce

Stir-fried cabbage in oyster sauce

Adding the seasonings at the end will help prevent the vegetables from releasing moisture
Please also refer to this page for information on the ingredients introduced in this recipe.

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

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

Cooking time: 5 minutes

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How to make it

1

Roughly chop the cabbage. Heat salad oil in a frying pan, add the cabbage and stir fry lightly, then add the pork and stir fry while breaking it up

2

Once the pork is cooked through, add the bonito stock and stir fry while evaporating the water

3

Once the water has evaporated, add the oyster sauce and stir fry lightly

Ingredients for 2 people

cabbage

150g
Salad oil

3/2 tbsp
pork

100g
Bonito dashi

50cc
Oyster sauce

3/2 tbsp

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