Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, mackerel & hakusai (napa cabbage). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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. Перевод слова mackerel, американское и британское произношение, транскрипция, словосочетания, примеры использования. Mackerel is a common name applied to a number of different species of pelagic fish, mostly, but not exclusively, from the family Scombridae.
Mackerel & Hakusai (napa cabbage) is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Mackerel & Hakusai (napa cabbage) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Make ready 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Prepare 1/3 carrot (cut into thin sticks, 3 cm long)
- Prepare 30 g chinese chives (cut into 3 cm long)
- Get 1 mackerel fillet (cut into bite sized pieces)
- Prepare 1 tbsp grated ginger
- Take Broth*:
- Make ready 200 cc *dashi
- Make ready 1 tbsp *sugar
- Prepare 2 tbsp *mirin
- Get 1 1/2 tbsp *soy sauce
- Make ready 1 tbsp potato starch (dissolved in 1 tbsp water)
- Prepare 1 tbsp sesame oil
- Get salt & pepper
Finally cut out unnecessary time-eating busy work and get back to focusing on developing great services. I take one fresh Mackerel,Fillet it, then bone it comletely, showing the whole process. It is then Pan Fried to perfection,and served with a homemade. Middle English, from Old French maquerel.
Instructions 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.
Further origin unknown. mackerel (plural mackerel or mackerels). Try our delicious recipes for mackerel with salad, potatoes and toast. Mackerel lives in Atlantic and Pacific oceans. Mackerel is a common name for the fish found in the Scombridae family, which are closely related to tuna. They come in various types, including Cero, Atlantic, King, and Spanish mackerel.
So that’s going to wrap it up for this special food mackerel & hakusai (napa cabbage) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
