March Weekend Dish: "Stuffed Cabbage and Bacon"

Finally, this Saturday and Sunday, "Niigata Sake Festival 2016" will be held!

Everyone, get yourselves in shape and let's get pumped up!!!

 

Now, on the 12th, while the Niigata Sake Festival was being held...

This monthNST Smile Stadium "Weekend Dish"」This segment will be broadcast.

 This time

 

Introducing "Cabbage and Bacon Stuffed in a Sauce"!

This timeHarashin Igarashi Higashi StoreWe will deliver it from here ◎

 

 

<Materials for 2 people>

Cabbage: 1/4 head

Sliced bacon: 3 slices

Sliced cheese: 2 slices

Rokudan-jikomi Yoshinogawa: 60cc

Consommé cube: 1

 Salt: a pinch

 

<How to make>

① Cut the sliced bacon and sliced cheese in half.

②. Place the ingredients from ① alternately between the cabbage leaves.

　

 

③ Put ②, 150cc of water, Rokudan Shikomi Yoshinogawa, and a consommé cube into a pot.

Cover and simmer. Finally, season with salt to taste.

 

 

The perfect pairing is a slightly sweet, limited-edition spring sake, "Rokudan-jikomi YoshinogawaThis is what it will be.

 

 

<Comment from Professor Nakajima>

Simply stuff bacon and cheese between cabbage leaves and boil.

「Six-stage preparationThe rich flavor of the "[ingredient]" enhances the gentle taste of the soup.

 

The recipe will be included as an insert in the Niigata Nippo newspaper on the 12th.Hara-shin's flyerBut you can check it!

 

Experience the breath of spring with seasonal spring cabbage and Yoshinogawa sake brewed using the six-stage fermentation method!