Mackerel & Hakusai (napa cabbage)

• 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
• 1/3 carrot (cut into thin sticks, 3 cm long)
• 30 g chinese chives (cut into 3 cm long)
• 1 mackerel fillet (cut into bite sized pieces)
• 1 tbsp grated ginger
• 200 cc *dashi
• 1 tbsp *sugar
• 2 tbsp *mirin
• 1 1/2 tbsp *soy sauce
• 1 tbsp potato starch (dissolved in 1 tbsp water)
• 1 tbsp sesame oil

1. Drain the water off the mackerel fillet well.
2. Sprinkle them with salt and pepper.
3. Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot.
4. Add the Broth ingredients, bring to a simmer.
5. Add the mackerel and simmer for about 5 mins with a lid.
6. Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins.
7. Add grated ginger, stir once.
8. Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.

cabbage, carrot, chinese chives, fillet, ginger, sugar, mirin, soy sauce, starch, sesame oil

Taken from cookpad.com/us/recipes/319141-mackerel-hakusai-napa-cabbage (may not work)