Sakura shrimp (tiny dried shrimp or any small dried shrimp
Usukuchi soy sauce
1 1/2 teaspoons
Rip the cabbage into easy to eat pieces with your hands. Wash and drain it in a colander or sieve. Finely julienne the ginger.
Heat the sesame oil in a frying pan, and stir fry the sakura shrimp and ginger until fragrant.
Add the cabbage and stir-fry. When it has wilted a bit add the seasoning ingredients. Mix together lightly, cover with a lid and steam cook over low heat for about 3 minutes.
When the cabbage is as tender as you like, it's done.
Story Behind this Recipe
Spring vegetables are tender and sweet, so I like to steam them.
If it looks like it's going to burn, add a bit of water. The ginger softens the strong flavor of the sakura shrimp. Adjust the amount of ginger to taste. You can enjoy the natural sweetness of spring cabbage without adding sugar. If you like sweet tastes, add a little sugar.