Print

Blackened Napa Cabbage

Print Recipe

★★★★★

5 from 13 reviews

Ingredients

Units Scale
  • 1/2 Napa cabbage, quartered
  • 1/4 cup neutral oil with a high smoke point

Sesame Soy Brown Butter sauce:

  • 1 garlic clove, halved
  • 4 tbsp 60g butter
  • 5 (30 ml) tbsp soy sauce
  • 4 tbsp sake
  • 4 tbsp mirin
  • 1.5 tbsp sesame oil

Sesame Miso Brown Butter sauce:

  • 1 garlic clove, halved
  • 4 tbsp 60g butter
  • 4 tbsp sake
  • 4 tbsp mirin
  • 1.5 tbsp sesame oil
  • 1 1/2 tbsp red miso paste

Instructions

  1. Add butter to a saucepan over medium heat to melt. Once melted add in the garlic and cook, while swirling until browned, and smells toasty and nutty. Immediately remove from the heat and pour into another bowl. Add remaining ingredients (if using miso, use a muddler to dissolve). Taste and adjust to your liking. Remove garlic and set aside.
  2. Heat a cast iron pan over medium heat and add 2 tbsp of oil with a high smoke point. Once hot, add half the cabbage cut side down, and press on it with a spatula or another cast iron pan.
  3. Flip and char the other side. Let cabbage sear without moving until almost burnt.
  4. Turn off the heat and cover with a pan, continuing to let it steam for 5 minutes until soft.
  5. Drain excess oil out of the pan. Add half the sauce to the pan, tilt the pan and baste the top of the cabbage. Cook for another minute. Remove cabbage from the skillet. Repeat with other quarter of the napa cabbage. Serve and enjoy!

Find it online: https://www.okonomikitchen.com/blackened-napa-cabbage/