Finally, I’m in Hiroshima and after a week of organising things, I managed to get most things sorted in my new place for the summer.
Overcoming jetlag and getting into a new routine has been tricky, however everyone here has been friendly so far and being in the lab keeps me busy.
I also know what research I’ll be helping with while here, which I am excited to be working on.
What’s been a little tricky is adjusting to a country where I don’t speak the language and kanji is everywhere. However, this place is food heaven, so I can’t complain.
I have a smaller kitchen than before and access to one hob and a microwave, meaning baking is a little trickier than before, but I’m sure Daiso and learning Japanese cooking will keep me busy enough.
So this is a pretty simple and quick recipe, made using the newly available ingredients available to me.
One of these, which I have taken to, much to the surprise of my new Japanese lab mates, is Shichimi, a spicy Japanese seasoning made with ground Japanese peppers, roasted orange peel, sesame seeds and chilli flakes. It’s kind of like the Japanese equivalent of five spice in Chinese cooking as it is a mix of seven different spices.
This is what makes the dish spicy, however if you can’t find it, trying your local Asian supermarket might be useful.
This is what it looks like in Japan.
If not, then I have listed a substitute, or there is this recipe from Chowhound which you can make yourself for a more authentic flavour.
As I discover more new Japanese snacks and ideas, I will post reviews of the snacks I find as well.
Hope you enjoy the recipe!
Spicy Enoki and Cabbage Stir Fry
Spicy Cabbage and Enoki Stir Fry
Prep time: 5 minutes
Cook time: 5-7 minutes
Total time: 10-15 minutes
Yield: 4 servings (400g)
Garlic clove, minced/ crushed
- 1 inch
Piece of ginger, finely sliced/ grated
- 1 tsp
Oil of choice (preferably a higher smoke point one)
- 250g / 2 1/2 cups
Cabbage, shredded/ chopped
- 100g / 1 packet
- 2 tbsp
Light soy sauce
- 10g / 1 tbsp
- 1 tbsp
- Heat 1 tsp of oil in a wok on high heat and then wait for 1-2 minutes until the oil has heated.
- Stir fry the garlic and ginger for 1 minute until aromatic and browned and then add in the cabbage and mushrooms. If the pan is too overcrowded, stir fry them in batches.
- While frying, stir together the soy sauce, a few tablespoons of water, sugar and the shichimi (or substitute) together and then add to the pan and stir to coat.
- Cook for another minute and then remove from the heat and serve.
- Store leftovers in the fridge for up to 4 days if covered.
Makes 4 servings
Serving size: 100g / 1/4 of recipe roughly
|Amount Per Serving|
|% Daily Value *|
|Total Fat 1 g||1 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 1 mg||0 %|
|Sodium 280 mg||12 %|
|Potassium 206 mg||6 %|
|Total Carbohydrate 12 g||4 %|
|Dietary Fiber 2 g||9 %|
|Sugars 7 g|
|Protein 2 g||4 %|
|Vitamin A||1 %|
|Vitamin C||39 %|
*If you don’t have access to shichimi, Japanese spicy pepper seasoning, then you can substitute crushed chilli peppers, chilli powder, some orange zest and white and black sesame seeds to get a similar flavour, however you may be able to find it at your local Asian supermarket.