All the recipes are simple and delicious! 16 Chinese cabbage recipes! We'll introduce them all at once! For recipe details, please refer to the description of the video below! 11 Chinese cabbage dishes • [11 Chinese cabbage recipes] Use up an entire Chinese cabbage! The ultimate way to use up large amounts of Chinese cabbage Chinese cabbage mochi - Ozoni-style in the microwave • [Ozoni-style in the microwave] Soft and creamy Chinese cabbage and mochi! Perfect for breakfast or a meal for one Easy Ozoni... Chinese rice bowl with 4 ingredients • [Chinese rice bowl with 4 ingredients] A recipe I've been making for my family for a long time! Great for making in advance! Delicious... This is the one for a one-person hot pot • This is the one for a one-person hot pot! Time-saving! Easy! Nutritious hot pot Quick in the microwave Loaded with vegetables... Soft and creamy Chinese cabbage (using bistro noodles) • If you have Chinese cabbage, you should definitely make this! Easy ways to eat vegetables Healthy meals Low sugar... Milk soup • [Beautiful skin meal] Easy and full of vegetables! Chinese cabbage milk soup is nutritious and healthy... ■■■■■■ [Salted Chinese cabbage] ① Cut the core into thin strips along the fibers, and roughly chop the leaves. ② Lightly salt the whole and leave for about 20 minutes. ③ Squeeze tightly with your hands before using. [Easy Namul] ... Salted Chinese cabbage, chicken stock granules (a little), sesame oil [Mayonnaise dressing] ... Salted Chinese cabbage, corn, mayonnaise, powdered cheese, black pepper *Adjust to taste. If you have a lot of Chinese cabbage, it's delicious to use the power of consommé. [Seasoned bonito flakes and salted kelp] ... Salted Chinese cabbage, bonito flakes, salted kelp, sesame oil [Chikuwa salted kelp] ... Salted Chinese cabbage, chikuwa, salted kelp [Chinese cabbage marinade] ① Cut the core into thin strips along the fibers, and roughly chop the leaves. ② Sprinkle olive oil over the whole, sprinkle a little vinegar (sometimes not), a little salt, and mix lightly. Leave in the refrigerator for about 30 minutes. *By sprinkling oil on it first, it will be less likely to release water even if you add salt. ③When you are ready to use it, squeeze out any water with your hands. (Because it contains oil, I use plastic gloves when squeezing it.) [Marinated salad]...Chinese cabbage marinade, tuna, corn, boiled egg, garlic mayo yogurt [Garlic mayo yogurt] Garlic...1 clove (grated) Mayonnaise...3-4 tbsp Yogurt...3-4 tbsp Salt, pepper...a little (adjust while tasting) *Adjust the amount of mayo and yogurt depending on the size of the garlic and how spicy it is [Grilled meat topping]...Just put the stir-fried grilled meat on top of the marinated cabbage! [Steamed in the microwave] ①Cut the core of the cabbage into small pieces and roughly chop the leaves. ②Put the pork belly for shabu-shabu (season with a little salt), Chinese cabbage, and enoki mushrooms in a heat-resistant container in that order. *Even if it gets lumpy, just press it down firmly with your hands and you're fine! ③ Pour about 1 tablespoon of sake over the top. Cover and heat in a 600W microwave for about 8 minutes. ④ Add kabosu (sudachi or yuzu), a little soy sauce, and plenty of ground white sesame seeds! *Ponzu and ground sesame, or even salt and ground sesame seeds are also delicious! [Steamed and fried]...Cut the core into small cubes and roughly chop the leaves. ①Put into a frying pan, pour olive oil over the whole thing, sprinkle a little salt over it, cover, and steam over medium heat. Stir occasionally. If the frying pan is prone to burning, add a little water (you can also use sake). *It is also delicious to add pork belly shabu-shabu, shiitake mushrooms, kamaboko, etc. ②Steam for 7 to 8 minutes (until it becomes soft), and add about 1/2 to 1 teaspoon of chicken stock granules (light flavor is OK). Sprinkle potato starch over the whole thing until it starts to snow. Mix well. *The water in the Chinese cabbage will thicken the soup. You can adjust the thickness to your liking. *After adding the potato starch, cook thoroughly until it becomes smooth. You can also use potato starch dissolved in water. [Light pickles] ... Roll out the core, roughly chop the leaves, fruit juice (kabosu, yuzu, sudachi, etc.), white stock. 1. Put the cabbage in a plastic bag, add an appropriate amount of fruit juice and white stock and coat the whole. Taste and if the flavor is strong, it's OK. 2. Close the bag tightly and put it in the refrigerator. Turn it over occasionally. It can be eaten in about an hour. It can be stored for about 3 days. [Stir-fried pork belly] ... Shred the core (because it heats up quickly) and roughly chop the leaves. Thinly sliced ​​pork belly (150g), dashi soy sauce, potato starch. 1. Heat a frying pan and add about 1 tablespoon of sesame oil. Add the pork belly and sprinkle a little salt (seasoning). Stir-fry the whole quickly, then add the cabbage core and mix. 2. When the oil is evenly distributed, add the remaining cabbage and mix. *You can also cover the bag that contains a large amount of cabbage and steam it. ③ Once everything has softened, season it (you can use soy sauce, white stock, fish sauce, ponzu sauce, dashi soy sauce, etc.) ④ Sprinkle potato starch all over until it looks like it is starting to snow. Mix well. *The moisture from the Chinese cabbage will thicken the mixture. You can adjust the thickness to your liking. *After adding the potato starch, cook it thoroughly until it becomes smooth. You can also use potato starch dissolved in water. *I recommend making it light and eating it with vinegar soy sauce [Ramen] ①Put the packet of ramen in a microwave container with a lid, reducing the amount of water by about 100cc. Add the Chinese cabbage and pork. ②Cover and heat at 600W for about 8 minutes. To finish, top with corn, chikuwa, green onions, boiled eggs, etc.! *I often add cabbage, chrysanthemum, komatsuna, and mushrooms. [Ozoni-style! Super simple rice cake recipe] Chinese cabbage... as much as the container can holdRice cake... 1-2 pieces (wet with water) *If the rice cake is large, you can cut it into cubes and sprinkle it on topKamaboko... appropriate amount*You can also add your favorite ingredients such as chicken or shiitake mushroomsShirodashi... about 1 teaspoon (you can also use 1/2 teaspoon of granulated dashi)Sake... about 1 tablespoonWater... 1-2 tablespoons (you don't need to add it if the Chinese cabbage is fresh)1. Put the rice cake between the Chinese cabbage, place the kamaboko on top, cover, and microwave at 600W for 7-8 minutes. If there is not much Chinese cabbage or the rice cake is thin, you can also cook it for 6-7 minutes. Adjust the taste. - If the taste is too light, adjust with salt, white dashi, soy sauce, yuzu pepper, etc. Since no water is added, the taste of the vegetables is rich! This time, I reduced the amount of ingredients to make it easier to arrange, but please add whatever you like. [Delicious stewed Chinese cabbage and pork] (Chinese rice bowl) - written in the order of use Sesame oil - a little over 1 tablespoon Grated ginger - about 1-2 teaspoons (will warm up) Shredded pork (pork belly, etc.) - as much as you like - 150g this time Salt - a little Chinese cabbage - 3-4 large pieces (you can use as much as will fit in the frying pan) - cut the core into 1cm cubes, roughly chop the leaves Shiitake mushrooms - 3-4 pieces Kamaboko - as much as you like Sake - 1 tablespoon Chicken stock granules - 1-2 teaspoons (adjust the amount depending on the amount of vegetables) *You can also use fish sauce Potato starch - as much as you like Soy sauce - as much as you like 1. Put the oil, garlic, and ginger in a frying pan and fry over low heat. Fry the meat. Lightly salt. 2. Add the chopped vegetables and swirl in the oil. Pour the sake and chicken stock over them. Cover and steam until they are chewy. ③Remove the lid and pour in the water-dissolved potato starch and mix well. *Video on how to preserve ginger • [How to preserve ginger] Freezing and preserving ginger, pickling in sweet vinegar, ginger oil, how to eat ginger, etc. [Stewed Chinese cabbage and pork] Chinese cabbage... 3-4 large leaves (as much as will fit in the container)... Cut the stems into cm cubes, roughly cut the leaves Chicken stock granules... 1 tsp Soy sauce... 1/2 tsp Shredded pork (pork belly, etc.)... Appropriate amount Salt... A little Sake... 1-2 tsp Water... 50cc (a little over 3 tbsp) Potato starch... 1 tbsp *If the volume has decreased significantly after heating depending on the quality and amount of vegetables, you can use half the amount above, or 2 tbsp water and 1/2 tbsp potato starch. ①Put the cut Chinese cabbage in a microwave container and pour over the chicken stock and soy sauce. ②Spread out the pork and sprinkle with sake and salt. ③ Cover and heat in a 600W microwave for about 7 minutes. Pour over the water-dissolved potato starch and mix well. ④ Heat without the lid for 1 minute and mix well. *The finished state will change each time depending on the moisture content and thickness of the vegetables, but once you try it, you will be able to make it to your liking next time. *Use your favorite vegetables such as komatsuna, wood ear mushrooms, shiitake mushrooms, kamaboko, carrots, bok choy, etc. It's also delicious with just Chinese cabbage! *If the taste is too light, I recommend adding mustard vinegar soy sauce! *It's also delicious with ginger or garlic! *It goes well with rice. [Chinese cabbage milk soup] <Ingredients> Olive oil, garlic, bacon, Chinese cabbage, onion, potato, Frozen mushrooms, water, milk, consomme granules, herb salt, black pepper, Brussels sprouts (I added them this time because I harvested them in the field) Use various other vegetables! *If you want it to be thicker, add water-dissolved cornstarch after it boils. In that case, make sure to mix it well! Here's how to make super convenient frozen mushrooms! • [How to freeze and preserve mushrooms] A Genki Mama's Wisdom Bag Stock up on mushrooms when they're cheap ■■■■■■ The microwave containers used are * GluLab Plus Multi Set <Amazon> https://amzn.to/3Ljki4r <Rakuten> https://room.rakuten.co.jp/room_8d8ae... * Pyrex Vegetable Steam Pot 980ml <Amazon> https://amzn.to/3UX1LiH <Rakuten> https://room.rakuten.co.jp/room_8d8ae... The white dashi stock used is * Nekobu Dashi <Amazon> https://amzn.to/3xbx9Aa <Rakuten> https://room.rakuten.co.jp/room_8d8ae... My favourite storage container is * Ziploc 1900ml container (a set of 10 is very convenient) https://room.rakuten.co.jp/room_8d8ae... * My favourite soy sauce is [Marushima] <Amazon> https://amzn.to/3wUs79h <Rakuten> https://room.rakuten.co.jp/room_8d8ae... *My favorite vinegar [Chidori Vinegar] <Amazon> https://amzn.to/3wU0BtN <Rakuten> https://room.rakuten.co.jp/room_8d8ae... For a pack of 6 click here https://room.rakuten.co.jp/room_8d8ae... *Powdered cheese used (Pecorino Romano) https://room.rakuten.co.jp/room_8d8ae... 0:00 Opening 0:18 11 cabbage dishes 0:31 Salted cabbage 1:07 Easy namul 1:41 Mayonnaise dressing 2:30 Bonito flakes and salted kelp 3:00 Chikuwa and salted kelp 3:38 Marinated cabbage 5:15 Salad 6:55 Grilled meat topping 8:06 Steamed in the microwave 11:02 Steamed and fried 14:37 Lightly pickled vegetables 16:04 Stir-fried pork belly 18:35 Ramen 22:57 Chinese cabbage mochi 27:50 Chinese rice bowl 30:00 Melt-in-your-mouth Chinese cabbage and pork 46:13 One-person hotpot 52:07 Chinese cabbage milk soup #Chinese cabbage #Chinese cabbage recipe #Infinite Chinese cabbage #Use up all the Chinese cabbage #Cooking expert #Easy recipe #Home cooking ■■■■■■