All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Hakusai to kaibashira no nikomi / napa cabbage stewed with dried scallops

A warm, flavorful, soupy dish for chilly days.


3 large hakusai napa cabbage leaves (middle or inner layers, not green outer leaves)
2 large or 5-6 small dried scallops
250-300 cc chicken stock
1/2 tsp salt
2 tbsp potato starch & water mixture
Tiny handful cilantro
1/2 tbsp oil (not in photo)

Soak dried scallops overnight.


Cut hakusai leaves lengthwise into two or three, and slice 5-8 mm wide crosswise.


In a pot, heat oil, and put hakusai, white section first; saute, then add greener sections and saute.


Add chicken stock.

Crumble and add scallops, and liquid from soaking scallops.

Place drop cover (parchment paper in photo) directly on top, and simmer until hakusai is soft, 10-20 minutes.

If too much liquid evaporates, add more chicken stock or water.


Add salt, 1/2 of specified amount at first. Taste, and add more if necessary.


Add potato starch & water mixture to thicken soup.
First stir the mixture well, add a small amount (1/2 tbsp), stir well again, and add more until desired thickness is achieved.


Serve in individual bowls and garnish with cilantro leaves.

  • If using small dried scallops and in a hurry, microwaving also works. Place scallops and water (enough to cover scallops) and microwave for a few minutes. This does not work very well with large scallops.
  • Dried scallops can be quite salty. Always add less than the specified amount of salt to the soup at first.
  • Middle part of hakusai tastes sweeter and milder than outer green leaves. Likewise, the white section tastes sweeter than the greener section when cooked.
  • For garnish, Chinese celery, celery leaves or green onion (something with a punch) also work.

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