Vegan Simmered Chinese Cabbage and Turnip

Name: Vegan Simmered Chinese Cabbage and Turnip
Yield: 4 servings
Cuisine: American
Ingredients: 4 leaves Chinese cabbage; 1 Turnip (or daikon radish); 1 Aburaage; 2 tbsp White soy sauce (or dark); 2 tbsp Beet sugar (or regular sugar); 1 Ichimi spice (optional)

cookpad.japan @cookpad_jp

This recipe is something I want to eat during the cold winter months. I created a warming recipe that keeps the sweetness of fresh veggies. I used the Chinese cabbage and turnips that my farmer hubby grew. This recipe is aimed at vegetarians and doesn't contain any animal products.

Be careful to leave the heat on low. You may have to adjust the heat and time depending on the amount of liquid that is released from the vegetables. 20 minutes is just a guideline.
You can make it with dark soy sauce, but white soy sauce will not color the dish like normal soy sauce does.
The flavors are all seeped out from the delicious umami from the vegetables. Recipe by Yukoai_yukoi

cookpad.japan @cookpad_jp

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Ingredients

4 servings

4leaves Chinese cabbage
1Turnip (or daikon radish)
1Aburaage
2 tbspWhite soy sauce (or dark)
2 tbspBeet sugar (or regular sugar)
1Ichimi spice (optional)

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Steps

1

Remove the core of the Chinese cabbage from the leaves. Chop into pieces (about 4 x 3 cm in size).
2

Peel the turnip and cut into long, thick strips. Cut the fried tofu into the same size.
3

Put the Chinese cabbage core, turnip, fried tofu, and Chinese cabbage leaves into a pot, in that order.
4

Add in the beet sugar and white soy sauce, cover with a lid, turn the heat to low, and let it be for 20 minutes. Then it's done!
5

You can change it up by adding leftover white sauce!.