Thick and rich! Chinese cabbage & sausage boiled in Chinese

"Chinese cabbage & wiener Chinese simmered" recipe that uses Chinese cabbage and sausage to make a thick Chinese-style simmered dish. The rich taste makes the rice go on.

Chinese cabbage & sausage boiled in Chinese

Ingredients (for 2 people)

1/8 Chinese cabbage Wiener sausage 5-6 tablespoons 1 tablespoon
2 teaspoons of soy sauce
1 teaspoon sugar
2 teaspoons of chicken broth
1 tablespoon of potato starch

How to make

Cut Chinese cabbage and wiener into pieces that are easy to eat and put them in a pan.


Add sake, soy sauce, sugar, and chicken broth soup and mix them roughly.


Cover and simmer on medium heat for 3-5 minutes. The heating time should be short if you prefer to leave the core chewy, and longer if you want to make it crunchy.


When it's cooked to your liking, add the potato starch dissolved in a small amount of water and mix the whole. When it thickens, it is complete.

What is its taste?

A thick sauce that gently wraps the mellow and crispy texture of Chinese cabbage. The sausage pops in a rich taste, further deepening the umami.


It's simple, but it's a recipe that you can enjoy the Chinese food with the thick and thick chicken soup. It is also recommended to sprinkle it directly on rice and eat it like a bowl.