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Before you jump to Mackerel & Hakusai (napa cabbage) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to mackerel & hakusai (napa cabbage) recipe. To cook mackerel & hakusai (napa cabbage) you need 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Take 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Use 1/3 carrot (cut into thin sticks, 3 cm long)
- Use 30 g chinese chives (cut into 3 cm long)
- You need 1 mackerel fillet (cut into bite sized pieces)
- Provide 1 tbsp grated ginger
- Take Broth*:
- Get 200 cc *dashi
- Get 1 tbsp *sugar
- Prepare 2 tbsp *mirin
- You need 1 1/2 tbsp *soy sauce
- Prepare 1 tbsp potato starch (dissolved in 1 tbsp water)
- You need 1 tbsp sesame oil
- Get salt & pepper
Instructions to make Mackerel & Hakusai (napa cabbage):
- Drain the water off the mackerel fillet well. Sprinkle them with salt and pepper.
- Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot. Add the Broth ingredients, bring to a simmer.
- Add the mackerel and simmer for about 5 mins with a lid.
- Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins. Add grated ginger, stir once.
- Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.
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