Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce

Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce

I made a simple simmered dish with Chinese cabbage and atsuage. The flavor of the sauce is perfect.

Ingredients: 2 servings

Chinese or napa cabbage
300 g (5-6 bunches)
1 piece
1 clove
Sesame oil
1 tablespoon
★ Water
100 ml
★ Soy sauce
2 tablespoons
★ Sugar
1 tablespoon
★ Mirin
1 tablespoon
★ Sake
1 tablespoon
Water, katakuriko
1 tablespoon each


1. Roughly chop the Chinese cabbage. Blanch the atsuage to remove excess oil and cut it into 1 cm pieces. Thinly slice the garlic.
2. Pour the sesame oil into a frying pan. Add the garlic and cook over medium heat until fragrant.
3. Add the Chinese cabbage and quickly stir-fry, making sure the oil is well distributed.
4. Add the atsuage and the ★ seasonings, cover with a lid and cook over low heat. Simmer for around 5 minutes, stirring occasionally.
5. When the liquid is reduced and the Chinese cabbage is tender and soft, turn off the heat and add the katakuriko slurry.
6. Turn the heat to high and mix well. When it thickens, it's done.
7. Add green spring onions for color.

Story Behind this Recipe

I received lots of Chinese cabbage from my parents. It's easier to eat a lot of it if it's simmered, so I came up with this dish.