4 easy side dishes with Napa Cabbage 〜白菜副菜四種〜 | easy Japanese home cooking recipe
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Recipes in this Video
4 recipes
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 medium Napa cabbage, shredded
- ●1 cup shredded carrots
- ●1/2 cup sliced green onions
- ●1/2 cup chopped fresh cilantro
- ●1/4 cup sesame seeds
- ●1/2 cup rice vinegar
- ●1/4 cup soy sauce
- ●1/4 cup vegetable oil
- ●2 tbsp sugar
- ●1 tsp grated ginger
- ●1/2 tsp garlic powder
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the shredded Napa cabbage, shredded carrots, sliced green onions, chopped cilantro, and sesame seeds.
- 2In a separate bowl, whisk together the rice vinegar, soy sauce, vegetable oil, sugar, grated ginger, garlic powder, and black pepper until well combined.
- 3Pour the dressing over the salad mixture and toss to coat evenly.
- 4Let the salad sit for at least 15 minutes to allow the flavors to meld.
- 5Serve chilled or at room temperature.
Equipment
large bowlwhiskmeasuring cupsmeasuring spoons
Nibitashi is a traditional Japanese dish that highlights the delicate flavors of napa cabbage cooked in a savory dashi broth, often enjoyed in colder months.
Ingredients
- ●1 head napa cabbage
- ●4 cups dashi broth
- ●2 tbsp soy sauce
- ●1 tbsp mirin
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1 green onion, chopped (for garnish)
Instructions
- 1Cut the napa cabbage into quarters and rinse under cold water.
- 2In a large pot, bring the dashi broth to a simmer over medium heat.
- 3Add the soy sauce, mirin, sugar, and salt to the dashi broth, stirring to combine.
- 4Carefully add the napa cabbage quarters to the pot, ensuring they are submerged in the broth.
- 5Cover the pot and let the cabbage cook for about 10-15 minutes, or until tender.
- 6Once cooked, remove the cabbage from the pot and place it on a serving dish.
- 7Drizzle some of the dashi sauce over the cabbage for added flavor.
- 8Garnish with chopped green onions before serving.
- 9Serve warm as a side dish or as part of a larger meal.
Equipment
large potcutting boardknifeserving dish
Ingredients
- ●1 medium Napa cabbage
- ●2 boneless, skinless chicken breasts
- ●1 tablespoon soy sauce
- ●1 teaspoon sesame oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 green onions, chopped
- ●1 tablespoon ginger, minced
- ●2 cloves garlic, minced
- ●1 cup chicken broth
Instructions
- 1Cut the Napa cabbage into quarters and remove the core.
- 2In a bowl, mix the soy sauce, sesame oil, salt, and black pepper.
- 3Rub the mixture onto the chicken breasts and let them marinate for 15 minutes.
- 4In a steamer, place the Napa cabbage quarters and steam for about 5 minutes until slightly tender.
- 5Add the marinated chicken breasts on top of the cabbage in the steamer.
- 6Pour the chicken broth over the cabbage and chicken.
- 7Cover and steam for an additional 15-20 minutes, or until the chicken is cooked through and the cabbage is tender.
- 8Remove from the steamer and let it rest for a few minutes.
- 9Slice the chicken and serve it over the steamed Napa cabbage.
- 10Garnish with chopped green onions, ginger, and garlic.
Equipment
steamermixing bowlknifecutting board
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 medium Napa cabbage, chopped
- ●2 tablespoons vegetable oil
- ●3 cloves garlic, minced
- ●1 tablespoon ginger, minced
- ●2 tablespoons soy sauce
- ●1 tablespoon rice vinegar
- ●1 teaspoon sesame oil
- ●1/2 teaspoon red pepper flakes (optional)
- ●Salt to taste
- ●Pepper to taste
- ●2 green onions, sliced (for garnish)
Instructions
- 1Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- 3Add the chopped Napa cabbage to the skillet and stir-fry for 3-5 minutes until it starts to wilt.
- 4Pour in the soy sauce, rice vinegar, and sesame oil, and continue to stir-fry for another 2-3 minutes.
- 5If using, sprinkle in the red pepper flakes for added spice and mix well.
- 6Season with salt and pepper to taste.
- 7Remove from heat and transfer to a serving dish.
- 8Garnish with sliced green onions before serving.
- 9Serve hot as a side dish or over rice as a main dish.
Equipment
Large skilletWokSpatulaCutting boardKnife
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