Sautéed Cabbage from Living Shojin Ryori by Danny Chu
The cabbage leaves give out a sweet flavour from being sautéed while the sour umezuke (pickled plum) is a fine complement to it. This is a versatile and flavourful dish that works well with other...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Skillet
- Spatula
- Stove
Ingredients
- 50 g (1¾ oz) carrot
- 200 g (7 oz) cabbage leaves
- 1 Tbsp sake
- 1 tsp sesame oil
- 20 g (⅔ oz) abura-age
- 4 pieces reconstituted dried mushrooms
- 1 umezuke (pickled plum)
- 1 Tbsp Japanese soy sauce
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