Braised Napa Cabbage with Chinese Five Spice
- Prep Time:
- Cook Time:
- Ready Time:
- one napa cabbage one quarter per serving
- 1/2 cup clarified butter good for 2 servings
- 1/2 cup sake good for 2 servings
- kosher salt and pepper
Trim the tough leaves off the cabbage and cut into quarters
Make your clarified butter by putting a stick of unsalted butter in a pan to melt and when it starts to foam remove those solids from the top then carefully pour butter into a dish making sure to leave the bottom sentiment behind.
Put the cabbage into a pan and pour the butter and the sake over the top, season with salt and pepper and seal with foil tightly and into a 450 degree oven for 12 min.
Take out, remove the foil and put back in for another 3 min or until you start to see the ends of the cabbage char a little.
Plate and pour the juice from the pan over the top, light dust with some Chinese Five Spice Power and a good amount of Shichimi Togarashi which is a fine red pepper mix or you can use crushed chilies.
Easy stuff now go make some for your friends!