A Super Different Recipe for Your Dinner

And now just grab it and enjoy Here chop enough cabbage to cover the bottom of a frying pan—the frying pan you'll be using Cut it this way no need to be precise Very thin That's good enough Set aside Two sticks of kanikama Cut like this or You can tear it by hand if you like I prefer cutting it this way Set aside Four leaves of Swiss chard Chinese Bok choy Cut it like this If you don't have it regular Swiss chard will work just fine And now in smaller pieces One egg Just beat it a little And here rice paper Cut it into Half A delicious recipe Quite different too And now back to the middle again Now preparing our sauce with two tablespoons of soy sauce either light or regular and one teaspoon of oasted sesame oil One full tablespoon of oyster sauce One tablespoon of mirin One One tablespoon of sake One tablespoon of water Half a teaspoon of sugar Half a teaspoon Cornstarch tea Mix well until the starch dissolves completely A little oil One egg Medium heat Let's stir it up Add the Swiss chard Sauté for one minute A pinch of salt Add the kanikama 100 grams of cooked Japanese rice Now mix well Just a reminder from here on out Just a bit of yakimeshi made the same way but with different ingredients stirring well Mix well And here just turn it off I'll transfer it to a plate and let it cool down Just a little Now I'll add about two tablespoons of clean cheese and we'll mix it Fine Everything here is nicely mixed Let's make small balls—about this size so they fit like this Put it all in your mouth We call that a hitokuchi right A small bite Something like that Just a little bit sauté the cabbage in oil a pinch of salt and freshly ground pepper—no need to let it cook too long Very soft Let's leave it until crispy Spread it well here and here with the heat off We're placing the little balls like this with space in between—nice and spaced out Now add cheese on top Whatever cheese you prefer Now take the rice paper dip it in water—just briefly it happens fast And wait a bit—she'll start to soften Now just place it on top of the little balls It's a pretty unique dish—tastes amazing just be careful not to stack them on top of each other Simmer Add all of our sauce Spread it evenly You can add a splash of water Cover and Simmer on low heat The broth is almost gone already—just turn off the flame Sprinkle with green onions to taste And now just grab it and enjoy