Broccoli and Chinese Cabbage in Crab Meat Sauce

1. 1

   Slice the Chinese cabbage lengthwise, then cut cross-wise into bite-sized pieces.

2. 2

   Separate the broccoli head into bite-sized florets.

3. 3

   Boil a generous amount of water, add the salt (not included in ingredients), and add the stalk from the Chinese cabbage.

4. 4

   Add the broccoli when the stalks become translucent.

5. 5

   Right before the broccoli becomes tender, parboil the remaining Chinese cabbage.

6. 6

   Drain the vegetables from Step 2 and dispose of the boiling water.

7. 7

   Without draining, put the canned crab meat into a pot, add Chinese chicken stock granules and water, and cook over medium heat.

8. 8

   Bring the crab from Step 4 to a boil, then stir in the prepared katakuriko slurry (made by mixing the ingredients marked with ), and boil briefly while stirring.

9. 9

   Stir in the white pepper and sesame oil, and, after lightly blending, remove from the heat.

10. 10

    Arrange the broccoli and Chinese cabbage on a serving plate, generously pour the crab sauce from Step 6, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.