HOME Recipe Stir-fried cabbage and spam in olive oil

Stir-fried cabbage and spam in olive oil

It's simple, but the food goes on. There's a salty taste of spam, so no seasonings are added.
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

Vegetable side dishes

Tamura Takashi

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

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Cooking time: 5 minutes

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How to make it

Cut the cabbage into small pieces and cut the spam into bite-sized pieces. Heat olive oil in a frying pan and fry the cabbage. If the cabbage is soft, add some spam.

Add bonito soup stock to [1] and stir-fry. Once the juices run out, it's finished.

Ingredients for 1 person

cabbage

100g
spam

100g
Olive Oil Ardoino Extra Virgin

1 tablespoon
Bonito dashi

50cc

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