Ingredients(Servings: 2)
Directions
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Chop the core of the hakusai cabbage into a 3 cm (1 in) wide and 4 cm (1.5 in) long piece and the leaves into large chunks.
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Peel the ginger and slice thinly.
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In the following order, place the cabbage core, the salmon and the cabbage leaves in a fry pan. Pour on (A), cover and heat over medium heat. Allow to simmer for 8 minutes or until the leaves have softened.
Cooking Basics
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