An incredibly delicious "Crispy Chinese Cabbage" recipe made with just Chinese cabbage. It's a budget-friendly dish that costs only about 70 yen. Since it's shallow-fried with minimal oil, it's easy to make. The natural sweetness of the cabbage and the crispy coating are exquisite, making it perfect with rice or as a snack. Please give it a try!
Ingredients
Main Ingredients (2 servings)
- Chinese Cabbage 150g
- Cake Flour 5 tbsp
- Potato Starch 2 tbsp
Seasonings
- Mayonnaise 1 tbsp
- Water 5 tbsp
- Salt 1/4 tsp
Steps
- Finely shred the 150g of Chinese Cabbage into strips about 1cm wide. If the leaves are wide, cut them in half again, and trim to a length that makes it easy to clump together.
- In a bowl, combine 1 tbsp of Mayonnaise and 5 tbsp of Water and mix well.
- Add 5 tbsp of Cake Flour, 2 tbsp of Potato Starch, and 1/4 tsp of Salt, and mix. [Key Tip!] Since Chinese cabbage is a watery vegetable, to prevent the batter from becoming too sticky, adjust the consistency to be slightly thicker than a standard tempura batter.
- Add the shredded Chinese cabbage to the batter bowl and mix well until the cabbage is evenly coated.
- Pour about 5mm of oil into a frying pan and heat over medium heat. Test with chopsticks to confirm the oil is hot.
- Place the batter-coated Chinese cabbage onto a ladle or large spoon, shape it, and gently slide it into the frying pan. Once the cabbage starts to spread out, use chopsticks to press down on both ends to help maintain its shape.
- Cook over medium to medium-high heat, being careful not to burn it. Once the bottom is set and golden brown, flip it over.
- Cook the other side until golden brown, shallow-frying it.
- Remove the shallow-fried Chinese cabbage, drain off any excess oil, and arrange on a plate.
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