Remove the stem from the cabbage and slice it into bite-sized pieces. (See Helpful Hint #1.)
Remove the excess grease from the aburaage by pouring boiling water over it, then cut it into bite-sized pieces. (See Helpful Hint #2)
Put the dashi stock in a sauce pan and set over high heat. Once it has come to the boil, add the cabbage and the seasonings marked ☆, and let simmer for 1 minute.
Add the aburaage, reduce the heat to low-medium, and let it simmer for 2 minutes. Remove from heat, cover with a lid, and it's done when the cabbage becomes tender!
Story Behind this Recipe
I wanted to eat cabbage packed with flavour...
1. The texture of the cabbage is better without the stem, but you can slice it thinly and add it if you like. (It's sweet.) 2. I remove the excess grease from the aburaage to give it a more refreshing taste, but you don't have to. (It will be richer.)