Chinese Cabbage Recipes 5: Three surprising recipes for dishes full of flavor!

Salted Chinese Cabbage Okonomiyaki

Ingredients (for 2 people):

• 200 g salted Chinese cabbage (see page 24)
• 1 piece of crab kamaboko
• Dried bonito flakes (according to preference)
• Ponzu soy sauce (according to preference)
• 1 tablespoon vegetable oil
• 50 g of wheat flour
• 2 eggs

Preparation :

1. Prepare the dough : Drain the Chinese cabbage and place it in a bowl. Tear the kamaboko into pieces and add it to the cabbage. Crack the eggs and add the flour, mix well. If the mixture is too liquid, add a little more flour.
2. Cooking : Heat 1 tablespoon of oil in an 8-inch frying pan over medium heat. Pour in half of the batter and spread evenly. Cook for 3 minutes, then flip and cook for another 2 to 3 minutes. Repeat with the remaining batter.
3. Serve : Place the okonomiyaki in a bowl, garnish with dried bonito flakes and drizzle with ponzu sauce.

(292 kcal, salt 3.4 g per person)

Chinese cabbage with yuzu

Ingredients (for 2 people):

• 200 g drained salted Chinese cabbage
• 2 pieces of chopped ginger
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 1 tablespoon sesame oil

Preparation :

1. Prepare the dressing : Mix the sugar, vinegar and salt in a heatproof bowl. Add the salted Chinese cabbage and chopped ginger, mix well.
2. Heat the oil : Heat the sesame oil in a small skillet over medium heat. When the oil is lightly smoking, add the ginger and Chinese cabbage from step 1, mixing well to infuse the flavors.

(111 kcal, salt 2.1 g per person)

Instant Kimchi with Chinese Cabbage

Ingredients (for 2 people):

• 200 g drained salted Chinese cabbage
• Grated yuzu zest (according to preference)
• 2 tablespoons sugar
• 2 tablespoons yuzu juice
• 1/2 teaspoon salt

Preparation :

1. Mix all ingredients in a bowl.
2. Add the salted Chinese cabbage and yuzu zest, mix well and let sit for the flavors to blend.

(38 kcal per person)