Braised Chinese cabbage and pickles
You can substitute any pickles such as Nozawana or Takana
How to make it
1
Cut the Chinese cabbage and pickles into large pieces. Blanch the fried tofu to remove the oil, then cut it into pieces the same size as the Chinese cabbage
2
In a frying pan with 1 tablespoon of scallion oil, slowly fry the Chinese cabbage. Once it has softened, add the pickles and stir-fry
3
When the aroma comes out, add the sake and soup, and when it boils, add the fried tofu. Cover and simmer for 5 minutes
4
Taste and add salt and sugar to adjust the flavor, then finish by drizzling on some aromatic oil
Ingredientsfor 2 people
-
- Chinese cabbage
- 150g
-
- Pickled Chinese cabbage
- 50g
-
- fried tofu
- 2 sheets
-
- green onion oil
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 300cc
-
- salt
- small amount
-
- sugar
- 1 teaspoon
-
- For finishing with fragrance oil
- 1 tablespoon
[PR]
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