Spring Cabbage and Aburaage with Mustard Soy Sauce

Spring Cabbage and Aburaage with Mustard Soy Sauce

This is an easy recipe with microwaved cabbage mixed with pan fried aburaage (fried tofu skins) and mustard soy sauce. It's a very handy "one more item" dish.

Ingredients: 2 servings

Spring cabbage
6 to 7 leaves
1 to 2 leaves
★ Japanese mustard (from a tube, or plain mustard powder mixed to a paste with water)
About 2 teaspoons
★ Soy sauce
1 tablespoon
★ Umami seasoning (optional)
To taste


1. Spring cabbage is very tender, so just rip it up with your hands. Leave the tough core part.
2. Grill the aburaage on both sides in a toaster oven until crispy, on top of aluminum foil.
3. 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.
4. 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.