Hakusai - Chinese cabbage in Japan

Yesterday the neighbors gave us a head of Peking cabbage from the garden. So beautiful that I immediately remembered that, in my opinion, you and I had not studied this issue. This type of cabbage in Japan ranks more confidently than white cabbage, especially in kitchens during the cold season. Now is his time.

The Japanese eat khakusai in salad, but not very often when fresh raw. To remove the specific dryness of its leaves, it is scalded with boiling water, and after that it is combined with other ingredients. Unlike white cabbage, Peking cabbage is especially combined with those products that carry the flag of umami - the fifth taste in Japanese cuisine. In simple household recipes, she most often goes with tuna from a can, pork, sesame sauce or white sesame - these products are the perfect match for her.I love it boiled the most. Well, I'm generally your expert on boiled cabbage, remember how I shocked you with steamed cabbage Undoubtedly, tender khakusai leaves in a transparent broth, and if there are still transparent pieces of meat, this is generally ... Japanese housewives are very fond of cabbage "milfey" - a stew made from layers of Peking cabbage and pork, can be cooked in a pressure cooker or in a saucepan over the fire, as a broth - either ordinary or Japanese (in such cases, I always dilute tsuyu with water, a ready-made concentrate of all-Japanese yummy). This is also spectacular and very cheap for the Japanese budget. The whole family ate 300 g of meat and a head of cabbage, here's the Japanese diet.

There is also a Camembert wheel in the middle. Here they offer to tie it with a string and for 6 minutes in a pressure cooker. This is my method, I love it. For quick salting, take salt, dashi and a kombu leaf - kelp. Here is an extremely harmonious recipe: blanched cabbage, blanched pieces of pork for shabu-shabu (they are transparent, dipped in boiling water until the color of raw meat disappears), half yuzu, sesame oil and soy sauce. And this recipe inspires me - here the Peking is fresh, with apple and nuts. As part of the salad, in addition to cabbage: apple strips (with skin), mustard micro greens, freshly toasted walnuts. Dressing - a tablespoon of vegetable oil and vinegar, a teaspoon of granular mustard and maple syrup, salt and pepper to taste.

And this one is promising. I love dishes where a lot of crunchy things are sprinkled on a simple base, with different tastes. Here on top of the cabbage: crispy fried bacon, fish fry, peanuts and white sesame seeds, vegetable oil, soy sauce. Cabbage is seasoned with lemon juice, pre-treated with ice water. But by the way, carrot flowers. They are constantly found in nabe recipes. It turns out that they are easy to make, I am a person as far as possible from such exercises, but I could not help but try. It turned out to be really easy. Considering that I am absolutely cross-handed, and these are my first 2 attempts - the second already looks much better than the first, and if you still practice!