Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce

• 300 grams Chinese or napa cabbage
• 1 piece Atsuage
• 1 clove Garlic
• 1 tbsp Sesame oil
• 100 ml Water
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp each Water, katakuriko

1. Roughly chop the Chinese cabbage.
2. Blanch the atsuage to remove excess oil and cut it into 1 cm pieces.
3. Thinly slice the garlic.
4. Pour the sesame oil into a frying pan.
5. Add the garlic and cook over medium heat until fragrant.
6. Add the Chinese cabbage and quickly stir-fry, making sure the oil is well distributed.
7. Add the atsuage and the seasonings, cover with a lid and cook over low heat.
8. Simmer for around 5 minutes, stirring occasionally.
9. When the liquid is reduced and the Chinese cabbage is tender and soft, turn off the heat and add the katakuriko slurry.
10. Turn the heat to high and mix well.
11. When it thickens, it's done.
12. Add green spring onions for color.

chinese, atsuage, clove garlic, sesame oil, water, soy sauce, sugar, mirin, sake, water

Taken from cookpad.com/us/recipes/151858-delicious-simmered-chinese-cabbage-and-atsuage-with-thickened-sauce (may not work)