a little (dissolved in water, with equal parts katakuriko and water)
1 heaping tablespoon
Cut the napa cabbage core into 4-5 cm strips with 1cm width. Chop the leaves. Slice the kamaboko in 6-7mm pieces, then cut into thirds. Rinse and drain the mitsuba.
Heat oil in a pan, fry the kamaboko and cabbage core over high heat until cooked through, then add the cabbage leaves. Once cooked through, sprinkle with sake. Once the sake has evaporated, add 500ml water and the packet of Osuimono seasoning.
Thicken with katakuriko. Garnish with mitsuba and finish with a dash of vinegar.
Here is the suggested Nagatanien of Osuimono.
Story Behind this Recipe
I arranged this simple, healthy recipe using an Osuimono packet.
In Step 2, fry over high heat to cook off the sake.