Japanese cuisine · Vegetable Dishes

Hakusai no Kurumani

Napa cabbage braised soft in dashi with fried tofu pockets until it has fully absorbed the broth.

Ingredients · for 4 servings

• 1/2 napa cabbage (approx. 800 g)
• 2 sheets aburaage (fried tofu)
• 500 ml dashi
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 1 piece ginger (3 cm)
• 5 g bonito flakes (katsuobushi)

Instructions

1. Cut the napa cabbage lengthwise into quarters, then crosswise into 4 cm wide pieces; keep the firm stem parts and the soft leaf tips separate.
2. Pour boiling water over the aburaage, squeeze out and cut into 1 cm wide strips, peel the ginger and cut into fine slivers.
3. Bring dashi, soy sauce, mirin, sake, sugar and the ginger to a boil in a wide pot.
4. Add the stem parts first and simmer covered over medium heat for 8 min. until translucent.
5. Add the leaf tips and aburaage and braise for another 8–10 min. until the cabbage is silky soft and noticeably collapsed in the broth.
6. Arrange in deep bowls with plenty of broth, sprinkle with bonito flakes and serve hot.