Creamy Mapo Napa Cabbage

• 1/4 Napa cabbage
• 100 grams Mixed mince meat
• 1 tbsp Grated garlic
• 1 tbsp Grated ginger
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 1 tbsp Sugar
• 1/2 tbsp - (to taste) Gochujiang or doubanjiang
• 1 heaping tablespoon Katakuriko
• 2 tbsp Water
• 1 at the final step Soy sauce

1. Separate the cabbage leaves from the core.
2. Cut the core into bite-sized pieces and roughly chop up the leaves.
3. Set aside.
4. Reduce to the weakest heat setting, add water-dissolved katakuriko and mix well.
5. Increase the heat and mix to develop the creaminess.
6. Use soy sauce to adjust the flavor.
7. Heat the minced meat and ingredients in a frying pan on medium-high heat.
8. When the meat has more or less cooked through, add the cabbage core, mix, cover with a lid and cook for 5 minutes.
9. Add the leaves and the ingredients from Step 2 to the frying pan from Step 3.
10. Cook until the leaves are wilted.
11. Reduce to the weakest heat setting, add water-dissolved starch and mix well.
12. Increase the heat and mix to develop the creaminess.
13. Use soy sauce to adjust the flavor.
14. (I reduced the amount of soy sauce).
15. As this is made from the water that draws out from the cabbage, too much soy sauce can make the dish too salty.
16. If you find the taste slightly lacking, add soy sauce (we use just about 3 tablespoons).

cabbage, mince meat, garlic, ginger, soy sauce, sake, sugar, gochujiang, katakuriko, water, final step

Taken from cookpad.com/us/recipes/154238-creamy-mapo-napa-cabbage (may not work)