Japanese-Style Boiled Sauerkraut in the Microwave

Japanese-Style Boiled Sauerkraut in the Microwave

Adding an aromatic bay leaf to cabbage with ponzu and olive oil somehow this it into a boiled cabbage-type sauerkraut.

Ingredients: 2 servings

Bay leaf
Ponzu-soy sauce
3 tablespoons
Olive oil
1 tablespoon


1. Sizes of cabbages vary but use 1/4 head of cabbage shredded into 7-8mm thin strips. Place into a heat-resistant container.
2. Add the bay leaf and ponzu-soy sauce. Cover with plastic wrap and microwave for 2 minutes at 600W.
3. Remove and stir. (The volume should have decreased by half.) Cover with plastic wrap again.
4. Microwave for 2 minutes at 600W. Add the olive oil while it's still hot and toss together. (The volume should now be about 1/4 of the original volume.)
5. Use chopsticks to transfer the cabbage to a plate, leaving the sauce in the bottom of the bowl.
6. If you are going to chill it in the refrigerator before eating, let it sit in the ponzu sauce.

Story Behind this Recipe

This is a quick dish I make when I need to use up some leftover cabbage. it's fine to use vinegar and bouillon, but I use the all-powerful ponzu.