A recipe for 'Golden Baked Chinese Cabbage' that is surprisingly delicious just by baking it, using Chinese cabbage which is in season during winter. You can enjoy the different textures of the outer leaves and the inner core, with a simple yet profound flavor. Please try this signature dish from Kattyanneru, loved by everyone from children to the elderly.
Ingredients
Main Ingredients (2 servings)
- Chinese Cabbage 250g
- All-Purpose Flour 3 tbsp
- Beaten Eggs 2
Seasonings
- Salt (to taste)
- Vegetable Oil (to taste)
- Sesame Oil (to taste)
Steps
- Wash 250g of Chinese Cabbage and trim 1cm from the root.
- Separate the Chinese cabbage into leaves and core, and cut into bite-sized pieces.
- Make shallow slits about 1cm wide in the core part of the Chinese cabbage.
- Rub salt (to taste) into the entire core of the Chinese cabbage.
- Let the salt-rubbed Chinese cabbage core sit for about 10 minutes to release moisture.
- Rinse the moisture from the Chinese cabbage with water and thoroughly pat dry with paper towels.
- Place 3 tbsp of All-Purpose Flour and the patted dry Chinese cabbage into a plastic bag. Close the bag and shake to coat the cabbage evenly with flour.
- Heat vegetable oil (to taste) and sesame oil (to taste) in a frying pan over medium heat in a 3:1 ratio.
- Dip the core pieces of Chinese cabbage into 2 beaten eggs and arrange them in the frying pan with the curved side facing down. (This is the secret!) The core pieces are curved, so place them curved-side down to release moisture. Pressing them with a spatula will help the coating adhere evenly and create a beautiful golden brown color.
- Once the bottom is browned, flip and cook while lightly pressing with a spatula. Cooking over high heat will burn the egg, so be careful with the heat.
- Lightly press with a spatula and cook until the Chinese cabbage is tender and the flour and egg coating are golden brown.
- Transfer to a plate once both sides are golden brown.
- Dip the remaining leaves into the beaten egg and cook. If the pieces are small, layer them and cook to a manageable size. (This is the secret!) Layering the leaves while cooking allows for a crispy texture.
- If the oil in the frying pan runs low, add more oil as needed.
- If there's a small amount of beaten egg left, dip the already cooked Chinese cabbage into it again to use it up.
- Cook until golden brown all over. It's ready!
- Plate and serve with your favorite condiments such as wasabi, ponzu, or mentsuyu.
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