Steamed Napa Cabbage with Bonito Flakes

Napa or Chinese Cabbage is so delicious. It is packed with Vitamin C and many other great nutrients. I’m always looking for ways to incorporate this vegetable into my cooking. This is a really great, fat-free recipe that my mother-in-law Atsuko makes all the time. She uses Bonito flakes (japanese fish flakes) in the recipe but you can skip them if you want to keep the dish purely veggie.



Steamed Napa Cabbage with Bonito Flakes

5-6 leaves of Napa cabbage washed

2 tablespoons of soya sauce

1 tablespoon of lemon juice

2 tablespoons of bonito Flakes


METHOD:

  • Bring 2 quarts of water to a rolling boil.
  • Immerse the Napa cabbage leaves in the water for about a minute till it just wilts.
  • Remove the cabbage leaves from the boiling water and plunge them into cold water immediately to stop them from cooking further.


  • Squeeze the leaves to rid them of all the excess water and rough chop them.
  • Set aside in a bowl.
  • Pour the soya sauce and lemon juice on the cabbage and mix well.
  • Adjust seasonings to taste.
  • Sprinkle the bonito flakes on top and serve immediately.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s