Japanese-Style Boiled Sauerkraut in the Microwave

Name: Japanese-Style Boiled Sauerkraut in the Microwave
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams Cabbage; 1 Bay leaf; 3 tbsp Ponzu-soy sauce; 1 tbsp Olive oil

cookpad.japan @cookpad_jp

This is a quick dish I make when I need to use up some leftover cabbage. it's fine to use vinegar and bouillon, but I use the all-powerful ponzu.

You don't have to use kitchen scales to weigh out the cabbage, just use your hands: one light handful is about 50g. Use 5 handfuls for 250g. I used Spring cabbage in the photos, but if the cabbage doesn't have enough water content, adjust with more ponzu. The flavor will strengthen as it cools, so use it moderately. Recipe by kebeibiko

This is a quick dish I make when I need to use up some leftover cabbage. it's fine to use vinegar and bouillon, but I use the all-powerful ponzu.

cookpad.japan @cookpad_jp

This is a quick dish I make when I need to use up some leftover cabbage. it's fine to use vinegar and bouillon, but I use the all-powerful ponzu.

Saved

Ingredients

2 servings

250 gramsCabbage
1Bay leaf
3 tbspPonzu-soy sauce
1 tbspOlive oil

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Steps

1

Sizes of cabbages vary but use 1/4 head of cabbage shredded into 7-8mm thin strips. Place into a heat-resistant container.
2

Add the bay leaf and ponzu-soy sauce. Cover with plastic wrap and microwave for 2 minutes at 600W.
3

Remove and stir. (The volume should have decreased by half.) Cover with plastic wrap again.
4

Microwave for 2 minutes at 600W. Add the olive oil while it's still hot and toss together. (The volume should now be about 1/4 of the original volume.)
5

Use chopsticks to transfer the cabbage to a plate, leaving the sauce in the bottom of the bowl.
6

If you are going to chill it in the refrigerator before eating, let it sit in the ponzu sauce.