Mackerel & Hakusai (napa cabbage) Recipe

Name: Mackerel & Hakusai (napa cabbage)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 napa cabbage leaves (cut them into 2 cm crosswise); 1/3 carrot (cut into thin sticks, 3 cm long); 30 g chinese chives (cut into 3 cm long); 1 mackerel fillet (cut into bite sized pieces); 1 tbsp grated ginger; 200 cc *dashi; 1 tbsp *sugar; 2 tbsp *mirin; 1 1/2 tbsp *soy sauce; 1 tbsp potato starch (dissolved in 1 tbsp water); 1 tbsp sesame oil

Servings: persons

3-4 napa cabbage leaves (cut them into 2 cm crosswise)
1/3 carrot (cut into thin sticks, 3 cm long)
30 g chinese chives (cut into 3 cm long)
1 mackerel fillet (cut into bite sized pieces)
1 tbsp grated ginger
200 cc *dashi
1 tbsp *sugar
2 tbsp *mirin
1 1/2 tbsp *soy sauce
1 tbsp potato starch (dissolved in 1 tbsp water)
1 tbsp sesame oil

1
Drain the water off the mackerel fillet well.
2
Sprinkle them with salt and pepper.
3
Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot.
4
Add the Broth ingredients, bring to a simmer.
5
Add the mackerel and simmer for about 5 mins with a lid.
6
Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins.
7
Add grated ginger, stir once.
8
Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3-4 napa cabbage leaves (cut them into 2 cm crosswise), 1/3 carrot (cut into thin sticks, 3 cm long), 30 g chinese chives (cut into 3 cm long), 1 mackerel fillet (cut into bite sized pieces), and more.

Yes, Mackerel & Hakusai (napa cabbage) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mackerel & Hakusai (napa cabbage)

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