Stewed Chinese Cabbage and Chikuwa

• 1/4 head Chinese cabbage
• 1 pack Chikuwa
• 2 tbsp katakuriko and 2 tablespoons water Katakuriko slurry
• 300 ml Dashi stock
• 2 tbsp Mirin
• 1 tbsp Usukuchi soy sauce (or normal soy sauce)
• 1/2 to 1 teaspoon Salt

1. Diagonally slice the chikuwa to 5 mm.
2. Chop up the Chinese cabbage.
3. Put the ingredients into a pot, bring to a boil, add the chikuwa and cabbage, then simmer.
4. When the cabbage becomes tender, remove from heat.
5. Stir in the katakuriko dissolved in water and return to heat to thicken.
6. For a similar recipe, refer to "Kyoto-style Komatsuna Greens and Abura-age in Light Broth".
7. Another recipe to try is " Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce".

head chinese cabbage, pack chikuwa, katakuriko, stock, mirin, soy sauce, salt

Taken from cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa (may not work)