Simmered Chinese Cabbage & Atsuage

Name: Simmered Chinese Cabbage & Atsuage
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 Chinese cabbage; 2 Atsuage (squares); 200 ml ☆Dashi stock; 1 tbsp ☆Sake; 1 tbsp ☆Sugar; 1 tbsp ☆Mirin; 2 tbsp ☆Soy sauce; 1 dash ☆Salt

cookpad.japan @cookpad_jp

I always make this when Chinese cabbage is in season.

Adjust the amount of sugar to tastes.
I recommend sprinkling a pinch of shichimi spice.
Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins). Recipe by Manmarumauchan

I always make this when Chinese cabbage is in season.

cookpad.japan @cookpad_jp

I always make this when Chinese cabbage is in season.

Saved

Ingredients

2 servings

1/4Chinese cabbage
2Atsuage (squares)
200 ml☆Dashi stock
1 tbsp☆Sake
1 tbsp☆Sugar
1 tbsp☆Mirin
2 tbsp☆Soy sauce
1 dash☆Salt

Saved

Steps

1

Separate the Chinese cabbage leaves from the core. Roughly chop the leaves and cut the core into angled slices.
2

Divide the atsuage into 4 pieces (or cut the thickness in half to make 8 pieces). Pour on some hot water to wash off excess oil.
3

Put the cabbage core and the ☆ ingredients into a pot and boil it on medium heat. Place the atsuage on top and then the cabbage leaves on top of that. Cover with a lid and let it simmer until the Chinese cabbage leaves soften.
4

Halfway through, scoop the bottom ingredients up to the top so that the flavor can soak into everything completely.
5

Arrange on a dish and it's done.
6

If you heat it up and eat it the next day, the flavors will have soaked in even more, making it more delicious.