Crispy texture & volume menu "Chinese cabbage egg binding" recipe
|Material ( For 3-4 people )|
|Chinese cabbage||1/8 share|
|Dashi soup||100ml (3.38us fl oz)|
|soy sauce||2 tablespoons|
"Chinese cabbage egg binding" recipe with a gentle taste and plenty of vegetables. You can enjoy the contrast between the crispy and thick texture of Chinese cabbage and onions and the soft texture of eggs.
Shaki Toro! Chinese cabbage egg binding
Ingredients (for 4 people)Chinese cabbage 1/8 stock 1 onion 1 tablespoon sake
Dashi soup 100ml (3.38us fl oz)
2 tablespoons soy sauce
1 teaspoon sugar
How to makeCut Chinese cabbage into 3-4 cm squares. Cut the onion in half and slice it to about 5 mm.
Put Chinese cabbage, onions, sake, and soup stock in a pan, cover and simmer on medium heat for about 10 minutes.
After confirming that the Chinese cabbage is tender, reduce the heat, add soy sauce and sugar, and mix roughly.
Melt the egg in a container, pour it into a pan, and when it hardens, it's done. You can choose how hard the eggs are.
What is its taste?
Crispy Chinese cabbage and onions are entwined with fluffy eggs and the gentle taste of soup stock! The more you chew, the sweeter the vegetables will spread and the deeper the taste will be.
The volume is perfect and healthy, but I'm hungry! It is also recommended to finish the seasoning to a strong taste and put it on rice to make it look like a bowl.