Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mackerel & hakusai (napa cabbage). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Mackerel & Hakusai (napa cabbage) is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Mackerel & Hakusai (napa cabbage) is something which I’ve loved my whole life.
Mackerel is an important food fish that is consumed worldwide. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Mackerel is a common name applied to a number of different species of pelagic fish, mostly, but not exclusively, from the family Scombridae.
To begin with this recipe, we have to first prepare a few ingredients. You can have mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Prepare 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Get 1/3 carrot (cut into thin sticks, 3 cm long)
- Make ready 30 g chinese chives (cut into 3 cm long)
- Make ready 1 mackerel fillet (cut into bite sized pieces)
- Take 1 tbsp grated ginger
- Prepare Broth*:
- Get 200 cc *dashi
- Get 1 tbsp *sugar
- Prepare 2 tbsp *mirin
- Prepare 1 1/2 tbsp *soy sauce
- Take 1 tbsp potato starch (dissolved in 1 tbsp water)
- Prepare 1 tbsp sesame oil
- Get salt & pepper
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Instructions to make Mackerel & Hakusai (napa cabbage):
- Drain the water off the mackerel fillet well. Sprinkle them with salt and pepper.
- Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot. Add the Broth ingredients, bring to a simmer.
- Add the mackerel and simmer for about 5 mins with a lid.
- Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins. Add grated ginger, stir once.
- Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.
Middle English, from Old French maquerel. Further origin unknown. mackerel (plural mackerel or mackerels). Mackerel is a flavorful, firm-fleshed fish that is easy to cook, low in fat and full of nutrients. There are many ways to adapt this popular seafood to your tastes. Keep a few tips for how to cook mackerel in. plural mackerel or mackerels.
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