Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mackerel & hakusai (napa cabbage). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mackerel & Hakusai (napa cabbage) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Mackerel & Hakusai (napa cabbage) is something that I have loved my whole life. They’re nice and they look fantastic.
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 one of the healthiest foods you can eat.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Make ready 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Take 1/3 carrot (cut into thin sticks, 3 cm long)
- Take 30 g chinese chives (cut into 3 cm long)
- Get 1 mackerel fillet (cut into bite sized pieces)
- Prepare 1 tbsp grated ginger
- Get Broth*:
- Prepare 200 cc *dashi
- Make ready 1 tbsp *sugar
- Get 2 tbsp *mirin
- Prepare 1 1/2 tbsp *soy sauce
- Take 1 tbsp potato starch (dissolved in 1 tbsp water)
- Get 1 tbsp sesame oil
- Get salt & pepper
Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Pickled beetroot wedges add an extra tang in this party-perfect, budget-savvy starter. Try our delicious recipes for mackerel with salad, potatoes and toast. Mackerel, any of a number of swift-moving, streamlined food and sport fishes found in temperate and tropical seas around the world, allied to tunas in the family Scombridae (order Perciformes).
Steps 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.
These fish are typically found near. Mackerel is a flavorful, firm-fleshed fish that is easy to cook, low in fat and full of nutrients. Keep a few tips for how to cook mackerel in mind to get the most flavor. Middle English, from Old French maquerel. Further origin unknown. mackerel (plural mackerel or mackerels).
So that’s going to wrap this up for this special food mackerel & hakusai (napa cabbage) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
