Simmered Cabbage and Aburaage

Name: Simmered Cabbage and Aburaage
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 Cabbage; 1 Aburaage; 100 ml Dashi stock; 1 tbsp ☆Usukuchi soy sauce; 1 (or soy sauce and salt); 1 and 1/2 tablespoons ☆Mirin

cookpad.japan @cookpad_jp

I wanted to eat cabbage packed with flavour...

1. The texture of the cabbage is better without the stem, but you can slice it thinly and add it if you like. (It's sweet.)
2. I remove the excess grease from the aburaage to give it a more refreshing taste, but you don't have to. (It will be richer.) Recipe by Minarai shufu haru

I wanted to eat cabbage packed with flavour...

cookpad.japan @cookpad_jp

I wanted to eat cabbage packed with flavour...

Saved

Ingredients

2 servings

1/4Cabbage
1Aburaage
100 mlDashi stock
1 tbsp☆Usukuchi soy sauce
1(or soy sauce and salt)
1and 1/2 tablespoons ☆Mirin

Saved

Steps

1

Remove the stem from the cabbage and slice it into bite-sized pieces. (See Helpful Hint #1.)
2

Remove the excess grease from the aburaage by pouring boiling water over it, then cut it into bite-sized pieces. (See Helpful Hint #2)
3

Put the dashi stock in a sauce pan and set over high heat. Once it has come to the boil, add the cabbage and the seasonings marked ☆, and let simmer for 1 minute.
4

Add the aburaage, reduce the heat to low-medium, and let it simmer for 2 minutes. Remove from heat, cover with a lid, and it's done when the cabbage becomes tender!