Steam Cooked Spring Cabbage and Sakura Shrimp

Steam Cooked Spring Cabbage and Sakura Shrimp

A steam-simmered dish to enjoy the sweet tenderness of spring cabbage with the nuttiness of dried sakura shrimp.

Ingredients: 2 servings

Spring cabbage
150 g
Sakura shrimp (tiny dried shrimp or any small dried shrimp
5 g
1/2 piece
Sesame oil
1 tablespoon
Seasoning ingredients:
3 teaspoons
2 teaspoons
Usukuchi soy sauce
1 1/2 teaspoons
Sugar (optional)
1 teaspoon


1. Rip the cabbage into easy to eat pieces with your hands. Wash and drain it in a colander or sieve. Finely julienne the ginger.
2. Heat the sesame oil in a frying pan, and stir fry the sakura shrimp and ginger until fragrant.
3. 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.
4. 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.