Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, delicious simmered chinese cabbage and atsuage with thickened sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Cabbage and Chinese sausage pair together nicely in this simple home-cooked dish with the secret ingredient of hot bean sauce. Turn the heat back up and add the mixture in the middle of the wok, stirring quickly to thicken. Stir to mix everything together and serve hot.
Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have delicious simmered chinese cabbage and atsuage with thickened sauce using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce:
- Prepare 300 grams Chinese or napa cabbage
- Get 1 piece Atsuage
- Make ready 1 clove Garlic
- Take 1 tbsp Sesame oil
- Prepare 100 ml ★ Water
- Make ready 2 tbsp ★ Soy sauce
- Prepare 1 tbsp ★ Sugar
- Prepare 1 tbsp ★ Mirin
- Make ready 1 tbsp ★ Sake
- Take 1 tbsp each Water, katakuriko
The broth is then thickened to make a sauce to be poured over when serving. Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce Recipe - How are you today? Let's make Vegan Simmered Chinese Cabbage and Turnip in your home! Cut the Chinese cabbage into bite-sized pieces, cut the carrot into thin, short rectangles.
Instructions to make Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce:
- Roughly chop the Chinese cabbage. Blanch the atsuage to remove excess oil and cut it into 1 cm pieces. Thinly slice the garlic.
- Pour the sesame oil into a frying pan. Add the garlic and cook over medium heat until fragrant.
- Add the Chinese cabbage and quickly stir-fry, making sure the oil is well distributed.
- Add the atsuage and the ★ seasonings, cover with a lid and cook over low heat. Simmer for around 5 minutes, stirring occasionally.
- When the liquid is reduced and the Chinese cabbage is tender and soft, turn off the heat and add the katakuriko slurry.
- Turn the heat to high and mix well. When it thickens, it's done.
- Add green spring onions for color.
Add sliced cabbage and slices of ginger; bring back up to a boil. I added canned carrots, onion, spicy red sauce, and crushed garlic. Napa cabbage can withstand long cooking. I like to use the whole leaves in hot pots or chaffing dishes. The longer it cooks, the softer and sweeter it So named because it was first found growing in Peking, the old name of Beijing, the current capital of China.
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