Another great dish! "Simple but easy to cook" side dish recipes that use Chinese cabbage and radish

Hello. I am Ayumi Nakaganji, a chef.

It feels like the new year just came, but already February is on its way. My stomach has gotten bigger since the New Year, and I'm feeling a little anxious.

This time, we will introduce you to some guilt-free side dishes that use delicious seasonal vegetables in the winter.

1. "Simmered leafy vegetables and dried shrimp" - enjoy the mild flavor of vegetables

It's hard to finish leafy vegetables like Chinese cabbage. Just cook them quickly with dried shrimp to make a delicious side dish. The gentle broth from the dried shrimp and the deliciousness of the vegetables make this a comforting side dish.

This time, we've combined it with flavorful bonito leaf, which is now also available outside of New Year's.

Another great thing about it is that it can be done in under 10 minutes.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Chinese cabbage・・・1/8 head
Bonito leaf・・・1 piece
Dried shrimp (Ami shrimp, Sakura shrimp, etc.)...5g
A Water・・・80ml
A Light soy sauce・・・1 tablespoon
A Mirin・・・1 tablespoon
A Sake・・・1/2 tablespoon
A. Salt... a pinch

<How to make>

(1) Roughly chop the Chinese cabbage and bonito greens.

(2) Add (1), dried shrimp, and A to a pot, cover, and place on medium heat. When it starts to boil, reduce heat and simmer for 5 minutes, turning the pot over halfway through.

If you have fried tofu or chikuwa, you can add them to increase the volume. If you don't have katsuona, komatsuna and shungiku go well with it. It's also delicious with just the simple Chinese cabbage.

You can make a large amount and eat it over 2-3 days.

2: "Daikon and tuna with salted kelp" with a fragrant sesame oil

Winter radishes are really sweet and delicious. But it's hard to use up an entire radish... If that happens, remember this salad. The crunchy texture is so fun you won't be able to stop eating.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Daikon radish・・・10cm (400g)
Salted kelp・・・6g
Canned tuna (boiled)・・・1/2 can
Salt...1/2 teaspoon
Sesame oil...1/2 tablespoon
Roasted sesame seeds... appropriate amount

<How to make>

(1) Cut the daikon radish in half and then cut each half into thin strips along the grain.

(2) Place the daikon in a bowl, sprinkle salt all over, and leave for about 10 minutes. Rinse quickly with water, squeeze out the water, and return it to the bowl.

(3) Add tuna, salted kelp, and sesame oil to (2) and mix.

(4) Place on a plate and sprinkle on the roasted sesame seeds, crushing them with your fingers.

You can leave the skin on the daikon radish. Also, since the moisture content varies depending on the daikon radish, check the saltiness after squeezing the daikon and adjust the amount of salted kelp accordingly.

Winter is the season when vegetables are sweet and delicious. Let's enjoy their deliciousness with simple cooking methods. (Text by Ayumi Nakaganji)

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