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Mackerel & Hakusai (napa cabbage)
Mackerel & Hakusai (napa cabbage)

Before you jump to Mackerel & Hakusai (napa cabbage) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it appears we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some improvements. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going a lot more green.

A large amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is not that tough. Mostly, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to mackerel & hakusai (napa cabbage) recipe. You can cook mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Mackerel & Hakusai (napa cabbage):
  1. You need 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
  2. Prepare 1/3 carrot (cut into thin sticks, 3 cm long)
  3. Prepare 30 g chinese chives (cut into 3 cm long)
  4. Use 1 mackerel fillet (cut into bite sized pieces)
  5. Prepare 1 tbsp grated ginger
  6. Prepare Broth*:
  7. Prepare 200 cc *dashi
  8. Get 1 tbsp *sugar
  9. Provide 2 tbsp *mirin
  10. Use 1 1/2 tbsp *soy sauce
  11. Get 1 tbsp potato starch (dissolved in 1 tbsp water)
  12. Use 1 tbsp sesame oil
  13. Use salt & pepper
Instructions to make Mackerel & Hakusai (napa cabbage):
  1. Drain the water off the mackerel fillet well. Sprinkle them with salt and pepper.
  2. Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot. Add the Broth ingredients, bring to a simmer.
  3. Add the mackerel and simmer for about 5 mins with a lid.
  4. Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins. Add grated ginger, stir once.
  5. Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.

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