Abura-age cabbage

I’ve been craving cabbage a lot lately and this filling dish really hit the spot. According to World’s Healthiest Foods, it’s a fantabulous source of vitamins K and C, in addition to many other benefits: cancer prevention, heart health, cell detoxification, digestive benefits… Too bad that in the past, I could only envision it paired with corned beef (ewww).

Yusuke combined chopped cabbage with thinly sliced abura-age (deep fried tofu sheets) and boiled it in a soup of soy sauce, dashi, sake, mirin, and water.

We didn’t get a picture, but along with this meal, we also had Korean-style bean sprouts, meaning that they were cooked with garlic and sesame oil.

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