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