Hello everyone I’m Masa
Today I'm going to use a kind of vegetable
to make two types of tasty dishes well going with wine(otsumami)
One is in Korean style
The other one is in western style
Although we didn't put any meat in these dishes
they still bring you great satisfaction
Both recipes are very simple
Ok, let’s get started~! (๑>◡<)و
My original plan was to use regular Chinese cabbage
but after I discovered this cute mini Chinese cabbage at the supermarket
I decided to make this dish with the mini one instead
You can use whatever type of Chinese cabbage you prefer
If you choose to use regular Chinese cabbage
Just follow the same methods demonstrated here
If you'd like to add more flavor to it
you can also add ginger slices
The dehydrating time is for reference
If 15 minutes is not enough
you can wait a little bit longer
The recipe of making kimchi this time is a bit different from usual
By cooking these spices over medium heat
more flavors will be released
You can adjust the amount of salt yourselves
based on the salt you've added for dehydrating mini cabbage
Ok, here is a plate of delicious
(JP) Mini ha ku sai no na mu ru fu (Mini Chinese Cabbage in Korean Namul Style)
Next up, I'm going to make a western style of otsumami
It seems that Chinese cabbage is mostly used to make Asian dishes
Actually, this ingredient can be used to make
lots of western dishes
If you're using regular Chinese cabbage
remember to cut it into big pieces
And cook them in a way as if you're pan-searing a steak
You can use any types of cheese
Using cheese powder instead will be very tasty as well
Ok, here is a plate of delicious
(JP) Kon ga ri mi ni ha ku sai no chiz ga ke (Pan-seared Mini Chinese Cabbage with Cheese Sauce)
The beverage I prepare this time is lemon sour
Here we have two otsumami in different flavors
both made with mini Chinese cabbages
Chinese cabbage itself has a light flavor
so it goes super well with cheese sauce
As for this one, since the garlic & chili pepper have been pan-fried
you are able to enjoy rich flavors extracted from these spices
Both recipes go very well with wine
If you buy a whole Chinese cabbage
and you have lots of surplus
You must give it a try
Thank you
Thank you Filming/Editing by Masa Yamashita
SPECIAL THANKS TO Amy Chou