Cooking expert Ryuji's buzz recipe Time required : 10minutes
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- Chinese cabbage : 1/8 piece
- 塩昆布 : 大さじ1
- めんつゆ : 大さじ2
- 白ごま : 大さじ1
- ごま油 : 適量
prepare the cabbage
Cut Chinese cabbage into bite-sized pieces.
Heat sesame oil in a frying pan.
Add the cabbage core and fry.
When the sesame oil is familiar with the core of the Chinese cabbage and the shine comes out, add the Chinese cabbage leaves and fry.
Add salted kombu and mentsuyu and fry.
When the Chinese cabbage reaches the desired hardness, turn off the heat and add the white sesame seeds and mix.
Complete by serving 2 on a plate.
・In step 2, add the salted kombu and mentsuyu, and stir-fry them until they are all mixed together.
・In step 2, stir-fry over high heat quickly if you want to keep the texture, or over low heat for a long time if you want it to be soft.
・It will be more delicious if you eat it with shichimi chili pepper and ground sesame.
・When it cools down, the flavor soaks in and it becomes even more delicious, so it's perfect as a side dish for bento.
・Ideal for making ahead.
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