• Napa cabbage1/4 head
• Thick fried tofu (atsuage), square cut2
• ★Dashi broth200 ml
• ★Sake1 tbsp
• ★Sugar1/2 to 1 tbsp
• ★Mirin1 tbsp
• ★Soy sauce2 tbsp
• ★Salta pinch

1. 1

   Separate the napa cabbage into leaves and core. Roughly chop the leaves and thinly slice the core.

2. 2

   Cut the 2 thick fried tofu into quarters. Pour boiling water over them to remove excess oil.

3. 3

   Add the napa cabbage core and the ★ seasonings to a pot and bring to a boil over medium heat.

4. 4

   Add the blanched thick fried tofu to the pot, then layer the napa cabbage leaves on top. Cover and simmer for about 10 minutes.

5. 5

   While simmering, flip the ingredients once or twice to ensure even seasoning throughout.

6. 6

   Transfer to a serving dish and serve.

7. 7

   The flavors will develop even more if you reheat it the next day for an even more delicious result.

Adjust the amount of sugar to your preference. Adding a pinch of shichimi togarashi (seven-spice blend) will enhance the aroma. The dish will look even more colorful if you add ingredients like carrots.

• Calories105 kcal
• Protein5.5 g
• Fat5 g
• Carbs8 g
• Sodium1.1 g