Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, simmered aburaage and chinese cabbage. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cut the Chinese cabbage into bite-sized pieces, cut the carrot into thin, short rectangles. Chinese cabbage/Nappa cabbage, chicken mince (ground chicken) and aburaage are layered alternatively to make a stripy pattern, then simmered in flavoured broth. When a few ingredients are layered alternatively and cooked, the dish is often called Hakata (博多)-something in Japan.
Simmered Aburaage and Chinese Cabbage is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Simmered Aburaage and Chinese Cabbage is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook simmered aburaage and chinese cabbage using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Simmered Aburaage and Chinese Cabbage:
- Get 1/2 head Chinese Cabbage
- Prepare 1/2 Carrot
- Prepare 3 Aburaage
- Take 400 ml ★Water
- Make ready 4 tbsp each ★Soy sauce, sugar
- Prepare 2 tbsp each ★Sake, mirin
- Get 1 tsp ★Japanese dashi stock granules
Aburaage can be used in different ways - you can slice it up and add it to soups, simmered dishes, or Inari Sushi - Aburaage is first boiled, then simmered in a dashi broth, and then stuffed with vinegared rice to make Inari Sushi. Aburaage (油揚げ) are made from plain tofu that's been sliced and then deep fried. When the slices are deep fried, they turn crinkly and form an air pocket inside. They are made in the same way as Chinese 'tofu puffs' or 'bean curd puffs', except they are large and flat instead of small and puffy.
Instructions to make Simmered Aburaage and Chinese Cabbage:
- Cut the Chinese cabbage into bite-sized pieces, cut the carrot into thin, short rectangles. Cut the aburaage in half horizontally and then cut into thin 1 cm strips.
- Heat oil in a large frying pan. Stir-fry the aburaage and carrot.
- Once everything has browned, add the ★ ingredients and the Chinese cabbage. Cover with a lid and simmer on low heat for 20-30 minutes.
- After it has simmered, it's done.
Chinese cabbage (Brassica rapa var. pekinensis) is an Asian vegetable that is also sometimes called Pe-tsai. There are two primary varieties: Napa, which is barrel-shaped with thin, slightly wrinkled leaves, and Chihli, which is more elongated. Chinese cabbage is a quick-growing, cooler-season vegetable. Chinese cabbage can refer to two subspecies of cabbage belonging to the family Brassicaceae, Brassica rapa pekinensis (napa cabbage) and Brassica rapa chinensis (bok-choy). Chinese cabbage can be eaten raw or cooked-steamed, boiled, and quickly stir-fried.
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