Separate the Chinese cabbage leaves from the core. Roughly chop the leaves and cut the core into angled slices.
Divide the atsuage into 4 pieces (or cut the thickness in half to make 8 pieces). Pour on some hot water to wash off excess oil.
Put the cabbage core and the ☆ ingredients into a pot and boil it on medium heat. Place the atsuage on top and then the cabbage leaves on top of that. Cover with a lid and let it simmer until the Chinese cabbage leaves soften.
Halfway through, scoop the bottom ingredients up to the top so that the flavor can soak into everything completely.
Arrange on a dish and it's done.
If you heat it up and eat it the next day, the flavors will have soaked in even more, making it more delicious.
Story Behind this Recipe
I always make this when Chinese cabbage is in season.
Adjust the amount of sugar to tastes. I recommend sprinkling a pinch of shichimi spice. Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins).