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


Hakusai to satsumaage no nibitashi / napa cabbage and deep-fried fishcakes in light broth

An easy desalination prep step not only reduces sodium content, it also improves the flavor of satsumaage, making it taste milder and more refined. Soy sauce flavored satsumaage is a great match with hakusai and its naturally mellow taste.

1/2 of recipe:
88 calories; 5.5 g protein; 1.2 g fat; 12.4 g carbohydrate; 11.6 g net carbs; 192 mg sodium (with 50% reduced-sodium soy sauce; 344-381 mg with regular soy sauce); 8 mg cholesterol; 0.8 g fiber


4 small or 3 medium leaves hakusai napa cabbage (122 g in photo)
2 satsumaage deep-fried fishcakes (75 g in photo)

For broth
200 cc dashi
1 tsp sake
1 tsp mirin
1 tsp soy sauce
1/4 tsp shiokoji salted rice malt

Desalinate satsumaage by boiling in a pot or microwaving (with enough water to cover) for 1 minute and letting it sit in the water for 15-20 minutes.


Put dashi, sake, mirin and soy sauce, and bring to boil.


In the meantime, cut hakusai lengthwise and then crosswise into 3-4 cm.
Cut satsumaage into halves.


When broth boils, add satsumaage, cover, and simmer on low heat for 10 minutes.


Add white, thick sections of hakusai, and raise heat somewhat.

When broth heats up again, add middle sections and then green sections.

Cover, reduce heat to low, and cook for 1 minute.

(After 1 minute: Volume of hakusai is reduced.)

Move satsumaage to make space, turning hakusai leaves so that they contact broth and are cooked through. 


Taste, and add shiokoji as necessary (1/4 tsp should be enough).

  • Desalination of satsumaage also gets rid of excess oil. Desalination can be done in advance, even a day ahead.
  • In order not to reduce broth, cover the pot while simmering.
  • Satsumaage can be first halved and desalinated.

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