Steps

1. Peel the outer leaves from 300g of cabbage and tear them into pieces slightly larger than bite-sized. Tear the tough core into smaller pieces. Key Tip: Tearing too finely can cause moisture to release from the cut surfaces, so tearing them a bit larger helps prevent sogginess. Key Tip: For stir-fries where you want to avoid sogginess, the firmer, outer leaves with less moisture are recommended.
   🕒 01:41
2. Briefly rinse the torn cabbage (300g) under running water and thoroughly drain the surface moisture using a salad spinner. Key Tip: Residual moisture will lead to a watery stir-fry, so ensure it's well-drained.
   🕒 04:25
3. Place the drained cabbage in a large bowl and add 1 tbsp of vegetable oil, ensuring it coats the entire cabbage evenly. Key Tip: Coating with oil prevents moisture from escaping the cabbage, making it easier to stir-fry and cook evenly.
   🕒 06:08
4. Peel the skin from 2 cloves of garlic (approx. 16g). Cut off the root end and cut them in half lengthwise for easier peeling.
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5. Remove the garlic sprouts if they are large. Place the cut side down, thinly slice, then cut into strips, and finally mince. Key Tip: Using plenty of garlic adds depth to the flavor and makes it significantly more delicious.
   🕒 09:11
6. Add the minced garlic to a bowl, along with [A] 1 tbsp vegetable oil and [A] chili flakes (sliced) (to taste). Mix well so the garlic is submerged in the oil.
   🕒 11:12
7. Prepare 60g of whitebait (shirasu).
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8. Heat a large frying pan over medium heat. Once warm, add the cabbage. Key Tip: Quickly searing the cabbage over medium heat helps prevent it from becoming watery. Cooking slowly over low heat tends to release more moisture.
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9. Sprinkle 1 pinch of salt and 5 shakes of MSG (Umami Seasoning) over the cabbage, and stir-fry until evenly cooked, searing as you go.
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10. Once the cabbage has softened, turn off the heat and transfer it to a separate bowl.
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11. While the frying pan is still warm, add [A] the mixture of garlic, oil, and chili flakes. Cook over very low heat, allowing it to infuse slowly. Key Tip: Slowly cooking the garlic allows its umami to dissolve into the oil, creating a fantastic seasoning. Cook until just before it turns brown.
    🕒 16:03
12. Once the garlic is fragrant and slightly colored, add 60g of whitebait (shirasu) and stir-fry while coating the whitebait with the oil, allowing its moisture to evaporate. Key Tip: Evaporating the whitebait's moisture concentrates its flavor and intensifies the taste.
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13. Once the aroma of whitebait spreads and its moisture has evaporated, increase the heat to medium. Return the reserved cabbage to the frying pan.
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14. Gently toss to distribute the whitebait evenly throughout the cabbage. The dish is ready.
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15. Serve hot in a dish.
    🕒 19:30