Steps

1. Cut the core of the napa cabbage (for creamed dish) into bite-sized pieces along the fibers.
   🕒 01:01
2. Heat 1 tbsp of White Sesame Oil in a frying pan and sauté approx. 70g of Dried Scallops.
   🕒 01:49
3. 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.
   🕒 02:05
4. Increase heat, cover with a lid, and simmer for about 8 minutes until the napa cabbage softens.
   🕒 02:30
5. Season with salt to a consistency slightly saltier than clear broth.
   🕒 06:13
6. Add 100ml of Heavy Cream and 100ml of Milk.
   🕒 06:30
7. 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.
   🕒 06:51
8. Once thickened, transfer to a large plate and serve.
   🕒 07:34
9. 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.
   🕒 02:44
10. In a bowl, combine 2 tbsp of Sesame Oil, 1 tbsp of Vinegar, a little Soy Sauce, and a little Salt.
    🕒 03:17
11. 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.
    🕒 03:23
12. Just before serving, add the dressing to the torn and chilled napa cabbage and toss to combine.
    🕒 04:35