Spring Cabbage, Nori Seaweed and Chirimen Jako Namul. Comments Off on Shirasu and Chirimen Jako (Baby Sardine). Boiled and completely dried baby sardines [hard] – Chirimenjako or Jako (ちりめんじゃこ・じゃこ) *see below. S., Japanese grocery stores sometimes carry Shirasuboshi and Chirimenjako at the refrigerated section.
Crispy Cabbage Seaweed Recipe (Chinese Style Cooking) Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early. Add chopped Chinese cabbage to pork and potato soup. You can have Spring Cabbage, Nori Seaweed and Chirimen Jako Namul using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Spring Cabbage, Nori Seaweed and Chirimen Jako Namul
- Prepare 4 of to 5 leaves Spring cabbage.
- You need 1 of sheet Toasted nori seaweed.
- Prepare 50 grams of Chirimen jako (salted, boiled and dried tiny baby sardines) or shirasu (salted boiled baby sardines).
- Prepare 2 tbsp of Mentsuyu (3x concentrate).
- You need 1 tbsp of Sesame oil.
- You need 1 of White sesame seeds.
Thinly slice cabbage and radicchio leaves, the serve with poached shrimp and an Asian vinaigrette. Nori seaweed is a nutritious sea vegetable, containing many phytonutrients, like minerals and polysaccharides. Nori is considered one of the most domesticated of the Asian seaweed varieties. Extensively cultivated for centuries by the Japanese using traditional methods, most seaweed today.
Spring Cabbage, Nori Seaweed and Chirimen Jako Namul instructions
- Rip the cabbage leaves up into bite-sized pieces..
- Rip the nori seaweed up too..
- Put all the ingredients in a bowl and mix together lightly..
- Transfer to serving plates, and you're done!.
- You can mix everything together in a plastic bag so you don't have to wash up a bowl..
- The spinach version is here..
Would you like to tell us about a lower price? Nori is low in calories and rich in nutrition, including vitamin K, DHA and iodine. A type of dried seaweed that is commonly used in Japanese and Korean cuisine, nori is typically available in thin sheets that are cut or torn into smaller pieces. Dried shirasu is called "chirimen" because it resembles the chirimen crepe fabric made by a traditional Japanese tie-dye method. How to cook Shirasu and Chirimen?