Rich Simmered Chinese Cabbage with Dried Shrimp
Dried shrimp contains a lot of calcium. Save the umami-rich soaking liquid for simmering.
Photographed by Takeshi Noguchi
Calorie count is per serving
Excludes time spent rehydrating dried shrimp.
Ingredients (Serves 2)
- 2 tbsp dried shrimp
- Reserved water from rehydrating dried shrimp, all
- 1/4 Chinese cabbage (600 g)
- 1/2 piece ginger (small)
- 1 tsp sesame oil
- 2 tbsp sake
- 2/3 tsp salt
- Pepper, to taste
- 400 ml water
Wash the dried shrimp and place them in water to rehydrate. Cut the Chinese cabbage in half, vertically, leaving the leaves attached to the core. Cut the ginger into long, thin strips.
Place the Chinese cabbage and ginger in a frying pan, and add the rehydrated shrimp along with the water they rehydrated in. Add the sake and water and heat over medium heat. When it comes to a simmer, add the salt and pepper, then cover and simmer over low heat for 30-40 min.
When the Chinese cabbage becomes tender, sprinkle on the sesame oil and serve.
Rehydrating Dried Shrimp
(1) Briefly wash the dried shrimp underwater to remove any unwanted debris, then strain. Place the dried shrimp in a bowl and add roughly twice as much water as the volume of the shrimp, and let sit 30-60 min to rehydrate. The shrimp will swell and soften, and the water will become slightly cloudy. The rehydrated shrimp will be somewhat larger than when dried, roughly 1.5-2 times their original weight, and will have a somewhat orange color to them.
(2) If using chopped shrimp, bring them together into a mound on your cutting board and chop with a knife, starting from the outside edge.
(3) If simmering with vegetables, add both the rehydrated shrimp and the water they rehydrated in to take advantage of all of the rich shrimp flavor.