Napa Cabbage and Kamaboko in a Fragrant An Sauce. Napa cabbage is a modified dark-green leafy vegetable of the cabbage family. Napa is incredibly rich in antioxidants, vitamin-C, and carotenes. However, it also contains flavonoid polyphenolic compounds such as carotenes, lutein, and xanthin which convert to vitamin-A in the human body.

It's actually really versatile — not to mention that it packs a pretty heavy nutritional. Napa cabbage can withstand long cooking. I like to use the whole leaves in hot pots or chaffing I love wawa cabbage steamed whole and drizzled liberally with a sauce made from superior stock. You can have Napa Cabbage and Kamaboko in a Fragrant An Sauce using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Napa Cabbage and Kamaboko in a Fragrant An Sauce

You need 300 grams of Chinese cabbage.
You need 1/2 of Kamaboko.
It's 1 dash of Ito mitsuba (optional).
Prepare 1 of packet Nagatanien "Matsutake no Aji Osuimono".
It's 1 tbsp of Cooking sake.
Prepare 1 dash of Katakuriko slurry.
Prepare 1 dash of Vinegar.
You need 1 of heaping tablespoon Vegetable oil.

This mixed vegetable soup dish pairs napa cabbage and bean thread noodles / mung bean noodles with. It's light, savory, and the cabbage turns naturally sweet after simmered in chicken broth with shiitake mushrooms. I highly recommend that you use chicken thighs for this instant pot recipe. This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.

Napa Cabbage and Kamaboko in a Fragrant An Sauce instructions

Cut the napa cabbage core into 4-5 cm strips with 1cm width. Chop the leaves. Slice the kamaboko in 6-7mm pieces, then cut into thirds. Rinse and drain the mitsuba..
Heat oil in a pan, fry the kamaboko and cabbage core over high heat until cooked through, then add the cabbage leaves. Once cooked through, sprinkle with sake. Once the sake has evaporated, add 500ml water and the packet of Osuimono seasoning..
Thicken with katakuriko. Garnish with mitsuba and finish with a dash of vinegar..
Here is the suggested Nagatanien of Osuimono..

Napa cabbage soup is a dish my mom would serve for dinner almost every day during the winter. It takes no effort to make and it tastes really hearty. I still remember when I was a kid, my grandma would always get tons of napa cabbage from the market and store it in a cool part of the house, so. Napa cabbage ramen salad with crunchy noodles, almonds and sunflower seeds, this is our favorite Finely slice the napa cabbage and place it in a very large bowl. Chop the onion finely and add to the Roast the sunflower seeds in the same pan until golden and fragrant.