All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Atsuage to hakusai no misoni / deep-fried tofu and napa cabbage simmered in miso-flavored broth

This moderately sweet broth with tender hakusai and flavorful tofu is soothing.


1 atsuage deep-fried tofu (small piece type in photo)
1/3-1/4 hakusai napa cabbage
400 cc dashi
2 tbsp sake
1 tbsp mirin
1 tbsp miso
1 tsp brown sugar
1 1/2 tbsp soy sauce
1-2 tsp oil (not in photo)


Mix sake, mirin, miso and sugar, and set aside.


Cut hakusai into 4-5cm pieces.

Prep boil atsuage, and cut into bite size if using a large piece.


In a pot, heat oil, and saute hakusai on medium high heat, first putting the white, thick sections.

Add greener, leafy parts when the white sections become somewhat translucent.


When hakusai is covered with oil, add dashi, and bring to boil

Add miso mixture, 1/2-2/3 of the specified amount of soy sauce and atsuage, cover, and simmer for 15 minutes.


Remove cover, taste, and add more soy sauce if necessary.

  • Japanese-style atsuage (soft and silky inside) works best for this recipe (texture of soft tofu matches hakusai). If only Chinese-style atsuage is available, replacing hakusai with a firmer vegetable (broccoli, turnips) probably would work better.
  • Brown sugar gives a warm flavor. If not available, white sugar, which has a cleaner flavor, works just fine.

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