1.Cut Napa cabbage in half (middle). And then slice Napa Cabbage in 3-4 cm/ 1 inch thick.

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2.Mince roast ham and parsley. Set aside.

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3.Add vegetable oil into inner pot, and then sauté Napa cabbage for 1-2 min

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4.Add chicken broth, sake, salt and black pepper, stir them well. And then cover with glass lid, bring to a boil. Continue cooking for 5 min with medium heat.

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5.Place the inner pot into Vacuum cooker for over 10 min.

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6.Remove inner pot from vacuum cooker; place the inner pot on the burner. Add heavy cream. Bring to a boil with medium heat.

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7.Once it boils, add starch water to thicken the sauce.

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8.Serve with minced ham and parsley.

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Burner cooking time: 5 min
Vacuum cooking time: 10+min