[Napa Cabbage and Chikuwa Nibitashi] Effortless thanks to the umami of chikuwa♪
<Ingredients> (Easy-to-make portions)
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)
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Put A into a frying pan and massage it together inside.
Add B, cover with a lid, place over heat, and steam-cook on medium heat for 3 minutes.
Adjust the seasoning with soy sauce, turn off the heat, and add the bonito flakes.
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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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If you have leftover napa cabbage in the fridge
and happen to have some chikuwa too
(no, even if you don't)
this is a dish I really, really want you to make.
Anyway, it's easy♪
It's easy, but
thanks to the chikuwa, it's packed with umami
and there's absolutely no way to mess up the seasoning.
Plus!
Thanks to the chikuwa, it's satisfying to eat
and makes for a great side dish♪
Chikuwa is great!!
(I'm a member of the Chikuwa Cult!)
The key point is
to massage the napa cabbage with salt first.
By massaging it, the fibers of the napa cabbage break down, making it soften faster
and allowing the flavors to soak in better.
Doing it inside the frying pan
means you don't have to use a bowl, so it's easy.
Adding water and steam-cooking is also an important part.
This effectively draws out the umami from the chikuwa.
It's just a small thing,
but these small things make a big difference.
Isn't that kind of fun?
Make it casually
and eat it deliciously♪
This is how home cooking should be.
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<Add-ons & Variations>
Simmered Napa Cabbage and Chikuwa with plenty of ginger
Napa Cabbage and Chikuwa Tonpei-yaki
Napa Cabbage and Chikuwa Rice Bowl
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■ Find other Napa cabbage recipes in the table of contents
