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


Hakusai to kinoko no shogayaki / napa cabbage and mushroom ginger saute

Mushrooms add a variety of textures and flavors to this simple dish.


4-5 hakusai napa cabbage leaves
Handful mushrooms (3 shiitake and 4 small-/medium-size eringi king oyster mushrooms in photo)
1-2 tbsp flour
1-2 tsp sesame oil (not in photo)

For sauce
1 knob ginger
1 tbsp soy sauce
1 tbsp sake
2 tsp mirin


Prepare sauce.
Grate ginger, and mix with other sauce ingredients. Set aside.


Tear or slice mushrooms into smaller size.
Cut hakusai into 4-5 cm pieces.


In a frying pan, heat sesame oil, and saute mushrooms on medium heat.

When done, transfer to a plate.


Saute hakusai.
Starting with the thicker white part, lightly coat each piece with flour, and saute in the same frying pan (after adding sesame oil, if necessary).


When hakusai lightly browns, put back mushrooms, and swirl in 2/3 of ginger soy sauce mixture.

Mix well, taste and add more, if necessary.

  • Only partially coating hakusai with flour is good enough. This is mainly to help give hakusai a more substantial texture and retain the sauce. If evenly coated, this dish would be heavy.

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