Hakusai no Nimono (Simmered Napa Cabbage)
About 20mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Hakusai no Nimono (Simmered Napa Cabbage)
About 20mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Heat a little oil in a pot over medium heat, add the ground meat, and cook until browned.
- 2Add the grated ginger, 1 1/2 tbsp soy sauce, sake, and 1 tbsp mirin; stir well and cook for a few minutes.
- 3Pour in the dashi broth, add the remaining soy sauce and mirin, and place the chopped Hakusai on top.
- 4Cover and simmer until the cabbage begins to soften and release its natural juices.
- 5If using a dashi packet, remove it; cover again and continue cooking until the cabbage is tender.
- 6Turn off the heat, mix the potato starch and water until smooth, and gently stir the mixture into the pot to thicken the broth.
Ingredients
- 550 g hakusai (Japanese napa cabbage), roughly chopped
- 250 g ground pork
- 1 tbsp grated ginger
- 1 1/2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 300 ml dashi broth
- 1 tbsp additional soy sauce
- 1 tbsp additional mirin
- 1 tbsp potato starch
- 2 tbsp water
Equipment
potwooden spoongratersmall bowltongsmeasuring spoonsmeasuring cup
Tips
- You can use ground chicken instead of ground pork.
- If you don't have dashi broth, you can use 300ml water with a dashi packet.
- Serve with a warm bowl of rice.
