Description
A quick and flavorful Japanese-inspired sautéed cabbage dish featuring crispy shredded cabbage cooked in soy sauce and mirin, accented with garlic, sesame oil, and optional chili crisp for a savory, slightly sweet, and spicy side in just 10 minutes.
Ingredients
Scale
Main Ingredients
- 1 large white cabbage (crispy variety, shredded)
- 2 tablespoons olive oil (or substitute with sesame oil)
- 2 cloves garlic (finely chopped)
- 3 tablespoons soy sauce (or tamari)
- 1 tablespoon mirin (or water with honey)
- 1 teaspoon sesame oil (for finishing)
Optional Garnish
- 1 tablespoon chili crisp oil (optional, adjust to taste)
- 2 tablespoons chives or green onions (optional, for garnish)
Instructions
- Warm the Oil: In a large skillet, warm the olive oil over high heat until it glistens, preparing the pan for quick sautéing.
- Sauté Garlic: Add the finely chopped garlic to the hot oil and cook for 10-15 seconds until fragrant, releasing its aroma without burning.
- Add Cabbage: Toss in the shredded cabbage and sprinkle with a pinch of salt to enhance flavor.
- Initial Sear: Let the cabbage sit undisturbed for 30 seconds to develop a light sear on the bottom.
- Sauté Cabbage: Stir the cabbage and reduce heat to medium-high; continue sautéing for about 2 minutes until slightly crispy but still tender.
- Add Seasonings: Pour in the soy sauce, mirin, and sesame oil; stir well to evenly coat the cabbage and cook for another minute to meld the flavors.
- Serve and Garnish: Serve immediately, topped with optional chili crisp oil and chopped chives or green onions for added heat and freshness.
Notes
- Substitute olive oil with sesame oil for a nuttier flavor.
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust chili crisp quantity based on heat preference.
- Serve as a side dish with rice or grilled proteins.
- To make it vegan, ensure mirin is vegan-friendly or substitute with water and a lightly sweetener like maple syrup.
