★ Japanese mustard (from a tube, or plain mustard powder mixed to a paste with water)
About 2 teaspoons
★ Soy sauce
★ Umami seasoning (optional)
Spring cabbage is very tender, so just rip it up with your hands. Leave the tough core part.
Grill the aburaage on both sides in a toaster oven until crispy, on top of aluminum foil.
Put the washed spring cabbage in a heatproof bowl, cover with plastic wrap and microwave for 3 minutes. Let it cool down a bit, then squeeze gently to drain excess moisture.
Mix the ★ sauce ingredients together. Cut up the aburaage.
Put the aburaage and ★ mustard-soy sauce in the bowl with the cabbage, mix and it's done. Rest for a while to let the flavors blend.
Story Behind this Recipe
I ate this a lot growing up in my parents' home! My grandma used to boil the cabbage, but I save time by microwaving.
If you're serving this to adults only, add plenty of mustard - it tastes better. !(^^)! My microwave is 600W. Please adjust the cabbage cooking time depending on the wattage of your microwave as well as the mount of cabbage. I think it's best if you don't over-cook the cabbage, since you can enjoy the flavor better. ♪ If you're using regular main-season cabbage, I think it's best to julienne it finely.