[Napa Cabbage and Chikuwa Simmered Dish with Plenty of Ginger] The trick is to add it in two stages!
<Ingredients> (Easy-to-make quantity)
A) Napa cabbage: 1/8 head (approx. 300g)
Salt: 1/4 tsp
B) Chikuwa (fish cake): 4 pieces
Water: 100ml
Soy sauce: 1/2 tbsp
Bonito flakes: 1 pack (4g)
Ginger (grated): to taste
Shichimi togarashi (seven-flavor chili pepper): as desired
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Put A into a frying pan and massage it together.
Add B and ginger, cover with a lid, place over heat, and steam-simmer on medium heat for 3 minutes.
Adjust the flavor with soy sauce, turn off the heat, and add the bonito flakes.
Finally, add more ginger.
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・Can be stored in the refrigerator for 3 to 4 days
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<Check out the cooking method in the video!>
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Simmered Napa Cabbage and Chikuwa
It's delicious as is, but
if you want to add a little something extra
I recommend ginger!!
Add it before heating
and add it after it's finished
(or just one of the two)
If you add plenty of ginger, it becomes irresistibly delicious for ginger lovers.
The ginger added at the beginning gets heated,
gently releasing its aroma and warming the body,
while the ginger added later
properly retains its aroma and spiciness,
creating a ginger sensation that is irresistible for ginger lovers.
Also, if you want to add a little something extra,
when eating,
try sprinkling on some shichimi togarashi or ponzu soy sauce,
and that will really kick your appetite into high gear.
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■ See other ways to eat simmered Napa cabbage and chikuwa
