Simmered Aburaage and Chinese Cabbage

Simmered Aburaage and Chinese Cabbage

I remade the simmered Chinese cabbage that I used to have in my school lunches. The fried tofu releases delicious flavors to the soup.

Ingredients: 4 servings

Chinese Cabbage
1/2 head
2 cups
★Soy sauce, sugar
4 tablespoons each
★Sake, mirin
2 tablespoons each
★Japanese dashi stock granules
1 teaspoon


1. Cut the Chinese cabbage into bite-sized pieces, cut the carrot into thin, short rectangles. Cut the aburaage in half horizontally and then cut into thin 1 cm strips.
2. Heat oil in a large frying pan. Stir-fry the aburaage and carrot.
3. Once everything has browned, add the ★ ingredients and the Chinese cabbage. Cover with a lid and simmer on low heat for 20-30 minutes.
4. After it has simmered, it's done.

Story Behind this Recipe

I recreated the simmered Chinese cabbage dish that I had at my middle school lunch.