[Napa Cabbage and Chikuwa Brothy Rice Bowl] Plenty of delicious broth♪
<Ingredients> (Easy-to-make quantity)
A) Napa cabbage: 1/8 head (approx. 300g)
Salt: 1/4 tsp
B) Chikuwa: 4 pieces
Water: 100ml
Soy sauce: 1/2 tbsp
Bonito flakes: 1 pack (4g)
Rice: Appropriate amount
Put A into a frying pan and massage it inside.
Add B, cover with a lid, place over heat, and steam-cook on medium heat for 3 minutes.
Adjust the flavor with soy sauce, turn off the heat, and add the bonito flakes.
Pour over rice, including the cooking broth.
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・Can be stored in the refrigerator for 3 to 4 days
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<Check out the recipe in the video!>
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Pouring napa cabbage and chikuwa simmered dish
over rice along with the broth!!
This is delicious.
You could also thicken the broth with potato starch
but
my recommendation is
to finish it without thickening
like a broth-over-rice dish
The rice absorbs the delicious broth
and that rice is, once again, delicious.
Adding ponzu soy sauce halfway through is also good.
It feels like the rice porridge at the end of a hot pot
it's irresistible♪
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■ See other ways to eat napa cabbage and chikuwa simmered dish
