Shred napa cabbage, lightly salt it, and squeeze out the water. Then, mix with tuna and seasonings for a simple side dish. Top with a runny onsen tamago (hot spring egg) for a "devilishly delicious" braised napa cabbage that's perfect with rice or as a snack. Its addictive flavor will keep you coming back for more.
Ingredients
Main Ingredients (2 servings)
- Napa Cabbage 400g
- Canned Tuna 1 can
- Egg 1
- Green Onions (chopped)
- Nori (seaweed) 1/4 sheet
Seasonings
- Salt 1/2 tsp
- Toasted Sesame Seeds 2 tbsp
- Sesame Oil 1 tbsp
- Chinese Soup Paste (Shantan) 2/3 tsp
- Toasted Sesame Seeds (for garnish)
- Chili Oil (to taste)
- Water 3 tbsp
Steps
- Slice 400g of Napa Cabbage in half lengthwise, then shred into 3-5mm thick strips.
- Place the shredded cabbage in a bowl, add 1/2 tsp of Salt, and mix well.
- Place a weight on top of the bowl with the massaged cabbage and let it sit for 20-30 minutes. (Key Tip!) Letting it sit until the cabbage wilts and releases its water will make it easier to squeeze out.
- Once the cabbage has wilted and released water, firmly squeeze out the moisture by hand.
- Transfer the squeezed cabbage to a bowl. Add 1 can of drained Canned Tuna, 2 tbsp of Toasted Sesame Seeds, 1 tbsp of Sesame Oil, and 2/3 tsp of Chinese Soup Paste (Shantan). Mix everything well.
- Plate the mixed cabbage.
- Sprinkle chopped Green Onions and Toasted Sesame Seeds over the plated cabbage.
- Drizzle with Chili Oil if desired.
- Tear 1/4 sheet of Nori into small pieces and scatter over the dish.
- Crack 1 Egg into a microwave-safe container and add 3 tbsp of Water.
- Make a small hole in the egg yolk with a toothpick and microwave on 600W for about 50 seconds. (Key Tip!) Heat until the egg yolk is cooked and it becomes an onsen tamago.
- Discard any excess water from the cooked onsen tamago and place it in the center of the cabbage.
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