Stewed Chinese Cabbage and Chikuwa

Stewed Chinese Cabbage and Chikuwa

This is simply seasoned with salt and mirin. It's a Kyoto-style stewed dish that brings out the taste of the ingredients. It'll warm you up!


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


1. Diagonally slice the chikuwa to 5 mm. Chop up the Chinese cabbage.
2. Put the ★ ingredients into a pot, bring to a boil, add the chikuwa and cabbage, then simmer.
3. When the cabbage becomes tender, remove from heat.
4. Stir in the katakuriko dissolved in water and return to heat to thicken.
5. For a similar recipe, refer to "Kyoto-style Komatsuna Greens and Abura-age in Light Broth" (Recipe ID: 1632309).
6. Another recipe to try is " Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce" (Recipe ID: 1655481).

Story Behind this Recipe

This is a Chinese cabbage version of "Kyoto Style Potherb Mustard and Abura-age Mixed Soup" (Recipe ID: 1632309). I thickened the soup and created an ankake dish.