Chopsticks don't stop! Exquisite Chinese cabbage with dried bonito flakes
Chinese cabbage can be eaten endlessly ...! This is a recipe for "Chinese cabbage with dried bonito", which is a combination of Chinese cabbage and dried bonito.
Material ( For 2-3 people )
Chinese cabbage 1/4 share
salt 1/2 teaspoon
Japanese-style dashi stock, sugar, and sesame seeds 1 tbsp each
Katsuobushi 5g (0.18oz)
Chinese cabbage with dried bonito flakes

Chinese cabbage can be eaten endlessly ...! This is a recipe for "Chinese cabbage with dried bonito", which is a combination of Chinese cabbage and dried bonito.

Chinese cabbage with dried bonito flakes

Ingredients (for 2-3 people)

Chinese cabbage 1/4 teaspoon salt 1/2 teaspoon Japanese-style dashi stock, sugar, sesame seeds 1 tablespoon
Katsuobushi 5g (0.18oz)

How to make

Cut Chinese cabbage into small pieces of about 1 to 2 cm.

Chinese cabbage with dried bonito flakes

Boil water in a pan, add Chinese cabbage in the order of core → leaves, and boil quickly.

Chinese cabbage with dried bonito flakes

Open it in a colander and squeeze the water when the heat is removed. After that, squeeze the salt and squeeze it again when the water comes out.

Chinese cabbage with dried bonito flakes

Add Japanese-style dashi stock, sugar, and sesame seeds to Chinese cabbage and mix.

Chinese cabbage with dried bonito flakes

Add dried bonito flakes and mix them so that they are roughly returned, and you're done.

Chinese cabbage with dried bonito flakes

What's the taste?

Chinese cabbage with dried bonito flakes

The sweetness of sugar, the umami of dashi stock, and the aroma of sesame are added to the light Chinese cabbage. While enjoying the crispy texture, the sweetness of Chinese cabbage gradually exudes.

Chinese cabbage with dried bonito flakes

Furthermore, the aroma and umami of dried bonito overlap lightly, so no matter how much you eat, you won't get tired of eating it! It is a recipe that you can eat Chinese cabbage more deliciously while making the best use of the umami of the ingredients.