Chef Wakaya's simple creamed napa cabbage dish, inspired by his youth, fully brings out the sweetness of the cabbage. Served alongside a refreshing salad made with napa cabbage leaves. Enjoy this heartwarming dish packed with Chinese cooking fundamentals.
Ingredients
Main Ingredients (2 servings)
- Napa Cabbage 200g
- Dried Scallops (rehydrated) approx. 70g
- Heavy Cream 100ml
- Milk 100ml
- Napa Cabbage (core part, for salad)
Seasonings
- [A] White Sesame Oil 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 1/2 tbsp
- [A] Soup Stock 300ml
- [A] Salt (to taste)
- [A] Potato Starch Slurry 2 1/2 tbsp
- [B] Ginger 1 tsp
- [B] Chives (finely chopped) 1 tsp
- [B] Sichuan Peppercorns (ground) a pinch
- [B] Chili Peppers a pinch
- [B] Sesame Oil 2 tbsp
- [B] Vinegar 1 tbsp
- [B] Soy Sauce a little
- [B] Salt a little
Steps
- Cut the core of the napa cabbage (for creamed dish) into bite-sized pieces along the fibers.
- Heat 1 tbsp of White Sesame Oil in a frying pan and sauté approx. 70g of Dried Scallops.
- Once fragrant, add 1 1/2 tbsp of Cooking Sake (Rice Wine) and 300ml of Soup Stock, bring to a boil, then add 200g of sliced Napa Cabbage.
- Increase heat, cover with a lid, and simmer for about 8 minutes until the napa cabbage softens.
- Season with salt to a consistency slightly saltier than clear broth.
- Add 100ml of Heavy Cream and 100ml of Milk.
- Take a small amount of the soup, dissolve 2 1/2 tbsp of Potato Starch Slurry in it, and pour it over the napa cabbage. (Key Tip!) The potato starch slurry will thicken as it cooks, so start with a smaller amount and add more as needed.
- Once thickened, transfer to a large plate and serve.
- Tear the core part of the napa cabbage (for salad) into bite-sized pieces, wash with water, and chill in the refrigerator. (Key Tip!) Chilling it in the refrigerator until just before serving will result in a crisp texture.
- In a bowl, combine 2 tbsp of Sesame Oil, 1 tbsp of Vinegar, a little Soy Sauce, and a little Salt.
- Then, add 1 tsp of Ginger, 1 tsp of Chives, a pinch of Sichuan Peppercorns, and a pinch of Chili Peppers, and mix well to create the dressing.
- Just before serving, add the dressing to the torn and chilled napa cabbage and toss to combine.
