Simmered Chinese Cabbage & Atsuage – a delicious recipe with Chinese cabbage, Atsuage, stock, Sake, Sugar, Mirin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Separate the Chinese cabbage leaves from the core.
2
Roughly chop the leaves and cut the core into angled slices.
3
Divide the atsuage into 4 pieces (or cut the thickness in half to make 8 pieces).
4
Pour on some hot water to wash off excess oil.
5
Put the cabbage core and the ingredients into a pot and boil it on medium heat.
6
Place the atsuage on top and then the cabbage leaves on top of that.
7
Cover with a lid and let it simmer until the Chinese cabbage leaves soften.
8
Halfway through, scoop the bottom ingredients up to the top so that the flavor can soak into everything completely.
9
Arrange on a dish and it's done.
10
If you heat it up and eat it the next day, the flavors will have soaked in even more, making it more delicious.
21
kcal
Calories
5
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 Chinese cabbage, 2 Atsuage (squares), 200 ml Dashi stock, 1 tbsp Sake, and more.
Yes, Simmered Chinese Cabbage & Atsuage falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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