Recipe: Tasty Lightly Pickled Chinese Cabbage with Dashi Stock Granules

Lightly Pickled Chinese Cabbage with Dashi Stock Granules. It looks very simple but is so delicious. The original recipe for Simmered Pork Patties and Chinese Cabbage came from one of my oldest Japanese cookbooks. It is so old that the photo of the dish is even black and white.

When the cabbage has turned transparent, put in the water and dashi granules. After some tinkering around and almost ruining the motor of my food processor, here's the mixture I came up with. Pickled Napa cabbage, hakusai no tsukemono, which acquires delicious distinctive combined flavors of sweetness, sourness (lactic acid) […] Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour. You can cook Lightly Pickled Chinese Cabbage with Dashi Stock Granules using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Lightly Pickled Chinese Cabbage with Dashi Stock Granules

1. You need 1/8 head of Chinese cabbage.
2. You need 1 tsp of ◆ Salt.
3. You need 1 tsp of ◆ Sugar.
4. You need 1/2 tbsp of ◆ Dashi stock granules.
5. It's 1/3 of ◆ Red chili pepper, sliced into thin rounds.

Add the dashi kombu and a tsp. of soy sauce, and turn the heat to high. Once the water has come to a boil, turn the heat low. Put the miso sauce ingredients in a separate saucepan. Dashi is the basic stock used in Japanese cuisine.

Lightly Pickled Chinese Cabbage with Dashi Stock Granules step by step

1. Chop the Chinese cabbage into 2-3 cm..
2. Put the cabbage into a plastic bag, add ◆ ingredients, then shake to coat evenly..
3. Flatten the bag, removing air, then chill in the refrigerator for 2-3 hours. Before straining, rub in the ingredients together one more time, then serve..

Much like chicken bouillon cubes it can be purchased in Asian markets in the form of instant granules. It is also sold in a pouch or bag that you steep in hot water. Real foodies may try making it themselves by simmering water, konbu, a type of dried kelp, and dried bonito flakes. Home Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid.