A lot of Chinese cabbage consumes! Tosakanori Chapche


"Tosakanori" that colores vivid and gorgeously

If you add a little fire, it will give you a mochi -mochi texture. There is also a crunchy texture there!



  • Shiozura and Sakanori(Before salt)30g
  • Harusame (dry) 80g to 90g
  • Chinese cabbage (about 5cm vertical cut cut) 300g (5 to 6 sheets)
  • Leek (cut to about 2-3cm) 1/2 bundle
  • Onion (cut to about 2-3cm)) 1/2
  • Ginseng (cut to about 4cm) about 1/3
  • Sesame oil (for stir -fried) 2 tbsp
  • Chicken breasted minced meat 200g
  • Appropriate amount of salt and pepper
  • Garlic (grated) 1/2 pieces
  • White sesame preference
  • If you like lemon
■ Seasoning A
  • 1 tablespoon of cooking sake
  • Sugar (if there is a sank sugar)
  • About 1 teaspoon
  • 2 tablespoons of soy sauce


How to:

  1. Shiozo Tokanori changes water twice and rinsed, soak in salt after rinsing, soak it in water for about 3 minutes and drain it.

  2. In the case of drying tokanori, return to water for 4 to 5 minutes.

  3. * When I drained salt, I got insideCozionTake a closer look and wash it off together. It is better to remove it if there are parts that are discolored
  4. Separate 1/3 of 2. Boil Harusame in a boiling water in a boiling water for about 1 minute shorter the default time, wash it with water and drain it.
  5. Once the large frying pan is warm, add sesame oil, add chicken chicken, salt and pepper, grated garlic, and fry over medium heat.
  6. When the chicken becomes a little white, add the onions and carrots, fry for about 1 minute, then add the Chinese cabbage to high heat, and fry the whole while mixing the whole.
  7. Add leek to 5, add the seasoning A in order from the top and mix well. When all vegetables are getting soft, add 2 and 3 to stop the heat
  8. If you add white sesame as you like, taste it. If it is not enough, add salt and pepper and soy sauce little by little.
  9. Serve on a plate while warm and add the lemon as you like.

"Tosakanori" with a presence of fluttering shape, color and texture, universal seaweed that does not taste the taste of various vegetables and is a good accent! Of course, the compatibility with Harusame is also good, so this time it is a chapecee ingredient because you want to consume Chinese cabbage. Please enjoy the two different textures

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed