Kyoto Hakusai with Ginger Steamed in Bamboo Steamer

Translated by AI

At 63 years old, I tried steaming Kyoto hakusai na (leafy greens) in a bamboo steamer! 🥬♨️ "Made Kyoto Hakusai Na Bamboo Steamed!" Today's star is…… Kyoto hakusai na! 🥬 A leafy vegetable with Kyoto in its name, quite rare! I'm steaming this together with chicken breast, fresh shiitake mushrooms, and fresh ginger in a bamboo steamer! 😊 But this time…… there's a little trick! It is…… steaming the stems and leaves at different times! First, prep work. Separate the Kyoto hakusai na into stems and leaves and cut. Cut the chicken breast too, and cut the fresh shiitake mushrooms. Cut the fresh ginger too, and also…… prepare some grated ginger! The cut fresh ginger goes in the steamer. The grated fresh ginger is for the dipping sauce! Alright, it's steamer time! ♨️ First, the stems of the Kyoto hakusai na! Next, chicken breast. Fresh shiitake mushrooms. Fresh ginger. Add them in order…… and steam for 5 minutes! Now, I open the lid! And…… add the Kyoto hakusai na leaves! 🥬 The leaves go in later. Steam for another 5 minutes. Stems steam for a total of 10 minutes. Leaves for 5 minutes! This way, the stems and leaves, which have different cooking times, each steam perfectly! 😊 Once steamed…… Oh wow! Looks great! 😆 The green color of the Kyoto hakusai na is beautiful! Next, making the special dipping sauce! In a measuring cup, dashi soy sauce. Pineapple vinegar. Water. And…… grated fresh ginger! Mix it all together, and the refreshing dipping sauce is done! Place the steamed ingredients on a plate. Kyoto hakusai na. Chicken breast. Fresh shiitake mushrooms. Fresh ginger. The colors look great too! Now, let's eat! 🙏 Dip in the sauce…… and bite! The stems and leaves of Kyoto hakusai na. The savory flavor of chicken breast. The aroma of fresh shiitake mushrooms. And, the refreshing scent of fresh ginger! Ingredients steamed in a bamboo steamer, with a dipping sauce of dashi soy sauce and pineapple vinegar! Simple, but a combination that lets you enjoy the true flavors of the ingredients! 😊 63 years old, cooking beginner. When I first started using a bamboo steamer, I used to put all the ingredients in at once and steam them. But lately…… stems and leaves. Things that take longer to cook and things that cook quickly. I've gradually learned to add them at different times! This time, stems first for 5 minutes. Add leaves for 5 more minutes. It's just a small adjustment, but these discoveries are so fun! 😊 Plus, bamboo steamer cooking without oil! Cut the ingredients, steam them, and make a dipping sauce. Today I discovered another joy of cooking! Thank you for the meal 🙏 For you all, when it comes to eating leafy vegetables…… are you team bamboo steamer? ♨️ Or, team stir-fry? 🍳 Let me know in the comments 👇 ーーーーーーーーーーー A real record of a 63-year-old cooking beginner enjoying every day in the kitchen ▶ Follow for "Easy, healthy, AI-powered" learning ーーーーーーーーーーー #AroundRetirementAIChallenge #KyotoHakusaiNa #KyotoVegetables #BambooSteamed #SteamerCooking #ChickenBreastRecipe #FreshGinger #VegetableCooking #CookingWithoutOil #CookingBeginner #60sChallenges