Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, simmered aburaage and chinese cabbage. One of my favorites. This time, I’m gonna make it a little 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 well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Simmered Aburaage and Chinese Cabbage is something which I’ve loved my whole life.

To begin with this particular 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 can achieve that.

The ingredients needed to make Simmered Aburaage and Chinese Cabbage:

1. Make ready 1/2 head Chinese Cabbage
2. Make ready 1/2 Carrot
3. Get 3 Aburaage
4. Prepare 400 ml ★Water
5. Take 4 tbsp each ★Soy sauce, sugar
6. Make ready 2 tbsp each ★Sake, mirin
7. Take 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:

1. 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.
2. Heat oil in a large frying pan. Stir-fry the aburaage and carrot.
3. Once everything has browned, add the ★ ingredients and the Chinese cabbage. Cover with a lid and simmer on low heat for 20-30 minutes.
4. 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.

So that’s going to wrap this up with this special food simmered aburaage and chinese cabbage recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!