Thank you so much for watching my video!
It’s that time of year again―my favorite season for Napa cabbage is here 😍
Today, I’m sharing how I enjoy eating plenty of Napa cabbage every day!
These are my go-to Napa cabbage recipes that I never get tired of, year after year. I’d love for you to join me✨
I hope you enjoy the video!
I'll give you the general recipe.
I've listed what I've made by eye, so when you make it, please prepare it while tasting it.
[Pork Belly and Napa Cabbage Roll Stew]
Napa cabbage (large leaves): 3 leaves
Pork belly (thinly sliced): 6 slices
Dashi stock: 400ml
Sake: 1 tbsp
Sugar: 1 tbsp
Salt: A pinch
Light soy sauce: 3 tbsp
[Napa Cabbage and Cod Meatball Miso Soup]
Napa cabbage: 2-3 leaves
Dashi stock: 600ml
Miso: About 2 tbsp
*Cod Meatballs
Cod: 3 pieces
Lotus root: 70g
Ginger: 1 clove
Salt: A pinch
Potato starch: 2 tsp
[Pumpkin and Mizuna Japanese-Style Salad]
Pumpkin: 1/4
Mizuna (Japanese mustard greens): 1 bunch
Katsuobushi (bonito flakes): 2g
Ground sesame seeds: 1 tbsp
Shio kombu (salted kelp): A pinch
Mayonnaise: 2 tbsp
[Napa Cabbage and Scallop Soy Milk Cream Croquettes]
Napa cabbage (soft leafy parts): About 4 leaves
Canned scallops (water-packed): 1 can (130g)
Salt: A pinch
Butter: 30g
Rice flour: 3 tbsp
Soy milk: 200ml
Olive oil: As needed
All-purpose flour: As needed
Eggs: As needed
Breadcrumbs: As needed
Frying oil: As needed
[Western-Style Steamed Napa Cabbage and Tomato]
Napa cabbage: 4 leaves
Tomatoes: 2
Bacon: 70g
Water: 100ml
Granulated consommé soup base: 1 and 1/2 tbsp
Salt: A pinch
Black pepper: A pinch
Cheese: A pinch
[Garlic Toast]
French bread: 4 slices
Butter: 20g
Garlic: 2 cloves
Salt: A pinch
Dried parsley: A pinch
[Glass Noodles Soup with Oyster and Napa Cabbage]
Napa cabbage: 2 leaves
Oyster: 8
Grass noodles: 15g
Egg: 1
Water: 700ml
Granulated chicken bouillon: 1 tbsp
Salt: A pinch
Sake: 2 tsp
Mirin: 1 tbsp
Water-dissolved potato starch (potato starch 1 tsp + water 1 tsp): As needed
Shredded chili pepper: A pinch
[Cauliflower and Mizuna with Zha cai]
Cauliflower: 1/2 head
Mizuna: 1 bunch
Zha cai (pickled mustard stem): 20g
Salt: A pinch
Sesame oil: 2 tsp
[Stir-fried Noodles with Mapo-style Napa Cabbage Sauce]
Napa cabbage: 3 leaves
Ground pork: 250g
Japanese leek (white part): 1 stalk
Ginger: 1 clove
Garlic: 2 cloves
Water: 150ml
Granulated chicken bouillon: 1 and 1/2 tbsp
Doubanjiang (spicy bean paste): 2 tsp
Sugar: 1 tsp
Soy sauce: 1 tbsp
Sesame oil: A pinch
Ground pepper: A pinch
Green onions: A pinch
・In the video, I use a homemade Doubanjiang with mild spiciness. If you’re using a store-bought version, start with a small amount and adjust to taste.
・When using store-bought Doubanjiang, it may lack sufficient saltiness, so adjust with a pinch of salt if needed.
[Napa Cabbage and Salmon with Yuzu Ginger Dressing]
Napa cabbage: 1/2 leaf
Salmon sashimi: 100g
Yuzu juice: From 1 yuzu
Ginger: 1 clove
Salt: A pinch
Sugar: 1 tsp
Light soy sauce: 1 tsp
[Spicy Sesame Hot Pot with Napa Cabbage]
Napa cabbage: 4 leaves
Leek: 1 stalk
Bean sprouts: 1 pack
Chingensai (bok choy): 1 bunch
Pork loin (thinly sliced): 150g
*Soup
Water: 400ml
Chinese soup base (Somi-Shantan): 2 tbsp
Gochujang (Korean chili paste): 2 tsp
Sesame paste: 2 tbsp
Unsweetened peanut butter: 2 tbsp
*Ground Meat Topping
Ground pork: 250g
Garlic: 2 cloves
Red chili peppers: 4
Almonds: 15 pieces
Gochujang: 2 tsp
Soy sauce: 2 tsp
Sesame oil: As needed
[Napa Cabbage Bouillabaisse-Style Soup]
Napa cabbage: About 1/8
Shell-on shrimp: 4 pieces
Japanese basket clam: 150g
Water: 500ml
Sake: 2 tbsp
Salt: As needed
Black pepper: As needed
Dried thyme: A pinch
Tomato ketchup: 1 tsp
Olive oil: As needed
[Apple Caprese Salad]
Apple: 1/4
Mini mozzarella cheese: 6 pieces
Olive oil: As needed
Salt: A pinch
Black pepper: A pinch
[Napa Cabbage Chijimi (Korean Pancake)]
Napa cabbage (soft inner leaves): 1 leaf
Flour (medium-strength): 4 tbsp
Rice flour: 2 tbsp
Water: 6 tbsp
Salt: A pinch
Sesame oil: As needed
[Napa Cabbage Gyudon (Beef Rice Bowl)]
Napa cabbage (large leaves): 3 leaves
Beef belly slices: 250g
Kombu (kelp): About 15cm
White wine: 100ml
Mirin: 100ml
Soy sauce: 130ml
Sugar: 4 tbsp
Water: 300ml
[Napa Cabbage and Apple Coleslaw]
Napa cabbage (soft leafy parts): About 2 leaves
Apple: 1/4 piece
Canned corn: 50g
Salt: As needed
Mayonnaise: 2 tbsp
White wine vinegar: 1 tsp
Black pepper: A pinch
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