Miso cabbage

This boiled cabbage dish was simple, light, and tasty: typical here at Chez Yusuke.

The cabbage was cut into large pieces and boiled in water.

The sauce was made over low heat and consisted of the following:

  • 1 cup water
  • 1 1/2 tbsp miso paste
  • 1/2 tbsp soy sauce
  • 1/2 tbsp mirin
  • 1/2 tbsp katakuriko mixed with 1 tbsp water—added last to thicken the sauce

Sesame seeds were sprinkled on top when served. And as Yusuke says, “that’s all.”


  1. This looks great. I may try it tonight. Did you use any particular kind of miso?

  2. Megan said

    Just standard “white” miso (shiromiso) from the grocery store.

    P.S. Thanks for posting–your blog looks very interesting!

  3. Twinkle said

    Can I substitute corn starch for katakuriko or will it taste different?

  4. Megan said

    You can get a similar effect with corn starch, but alas, it won’t taste the same and the consistency will also be a bit different. Honestly, as a non-Japanese person, I probably wouldn’t notice, but my sources tell me that it’s not right without katakuriko.

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