Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot
Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, curry mayo cabbage and chikuwa steamed in a tajine pot. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have curry mayo cabbage and chikuwa steamed in a tajine pot using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot:
  1. Get 150 grams Cabbage
  2. Get 1 stick Fried Chikuwa
  3. Take 1 Mizuna greens
  4. Prepare Seasoning ingredients:
  5. Prepare 1/2 tbsp Yogurt
  6. Prepare 1 tbsp Mayonnaise
  7. Make ready 1 tsp Curry powder
  8. Make ready 1 pinch Sugar
Steps to make Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot:
  1. Roughly chop the cabbage. Cut the chikuwa in half vertically, and then chop into chunks.
  2. After thoroughly mixing the flavoring ingredients together in a bowl, add the cabbage. After thoroughly coating in the mixture, add the chikuwa and stir together.
  3. Add the ingredients to a Tajine pot, and cook over low medium heat. After the cabbage has wilted, add chopped 4 cm mizuna greens, turn off the heat, and steam-cook.
  4. I like cabbage to have a bit of texture when I bite into it, so I cook for 5 minutes. I then let it sit after steam-cooking until I am ready to eat it. Cook it for as long as you like.
  5. Mix it up from the bottom of the pot when you are ready to eat, and season with salt and pepper (not listed) to taste, and enjoy.
  6. This time I used thick and springy fried chikuwa flavored with Konbu/Katsuo.

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