Mellow with butter! Chinese cabbage with salt and kelp butter

"Chinese cabbage with salted kelp butter" recipe made with Chinese cabbage, salted kelp and butter. You can easily make it just by heating it in the microwave and mixing it, so it is convenient when you want another plate.

Chinese cabbage with salt and kelp butter

Ingredients (for 2 people)

Chinese cabbage 250g (8.82oz)
Butter 10g (0.35oz)
1 tablespoon salt kelp

How to make

Chinese cabbage is washed and cut into a size that is easy to eat. In particular, the core part is difficult for fire to pass through, so cut it into small pieces of about 2 to 3 cm square. Place in a heat-resistant container, wrap and heat in a microwave oven at 500 W for 3 minutes.


Drain the water from the heated Chinese cabbage, add butter and salted kelp, and mix. Work while the Chinese cabbage is hot so that the butter melts. Once you get used to the whole thing, you're done.

What is its taste?

The core of Chinese cabbage is crispy and the leaves are thick, and the taste of salted kelp and mellow butter. Where salt kelp alone is too refreshing, butter adds richness and flavor to give it a slightly western taste.


You can increase the amount of butter and salted kelp to your liking. With the above amount, it will be more like a chopstick rest or a salad than a side dish of rice. This recipe is also recommended for Chinese cabbage consumption.