Napa Cabbage and Kamaboko in a Fragrant An Sauce

• 300 grams Chinese cabbage
• 1/2 Kamaboko
• 1 dash Ito mitsuba (optional)
• 1 packet Nagatanien "Matsutake no Aji Osuimono"
• 1 tbsp Cooking sake
• 1 dash Katakuriko slurry
• 1 dash Vinegar
• 1 heaping tablespoon Vegetable oil

1. Cut the napa cabbage core into 4-5 cm strips with 1cm width.
2. Chop the leaves.
3. Slice the kamaboko in 6-7mm pieces, then cut into thirds.
4. Rinse and drain the mitsuba.
5. Heat oil in a pan, fry the kamaboko and cabbage core over high heat until cooked through, then add the cabbage leaves.
6. Once cooked through, sprinkle with sake.
7. Once the sake has evaporated, add 500ml water and the packet of Osuimono seasoning.
8. Thicken with katakuriko.
9. Garnish with mitsuba and finish with a dash of vinegar.
10. Here is the suggested Nagatanien of Osuimono.

chinese cabbage, kamaboko, ito, matsutake, sake, slurry, vinegar, vegetable oil

Taken from cookpad.com/us/recipes/154789-napa-cabbage-and-kamaboko-in-a-fragrant-an-sauce (may not work)