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25minutes
Cut the cabbage leaves into large pieces.
Cut the root part into small pieces.
Thinly slice the stem.
Put 1 in the pot.
Add (A) and cover.
Simmer for 15 minutes over medium-low heat, and mix when Chinese cabbage is cooked.
Turn off the heat and add (B) and mix.
Bring to a boil over high heat.
Put 2 in a bowl with rice.
Finished with shichimi pepper and black pepper.
・Ingredients are only Chinese cabbage rice bowl recipes.
・Easy to make with only two seasonings.
・In addition to bowls, it can also be used as a side dish or soup.
・Cut the root part of the Chinese cabbage into small pieces and thinly slice the stem part to improve the cooking.
・During step 2, add the Chinese cabbage as if pushing it into the pan.
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