The Abura-Age in this recipe is outstanding—a very meaty texture without pretending to be meat! It’s a very nice contrast with the smooth sweetness of the cabbage.
Simmered Chinese Cabbage, Fried Thin Tofu,
and Mung-Bean Noodles, page 264
Hakusai to Abura-age no Nimono
serves 4
1 red bell pepper
I used 2 sweet long peppers, roasted and peeled and seeded; cut the pepper into chopstick sized strips.
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1 pound Chinese Cabbage (hakusai)
Green and white parts separated; cut into 2/3″ strips.
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3 abura-age (fried thin tofu sheets)
Rinsed in boiling water and grease pressed out, cut into 2/3″ strips
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2 1/2 ounces ryokuto harusame (mung bean noodles)
Soaked in boiled water for 6 minutes, then cut in half
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2 cups dashi (Japanese fish stock)
2 Tablespoons sake
2 Tablespoons mirin
1 Tablespoon sugar
2 Tablespoons shoyu
1 teaspoon sesame oil
Fresh ground black pepper
- In a medium pot, combine the white part of the Chinese cabbage, the abura-age, mung-bean noodles, dashi, and sake. Bring the mixture to a boil, and cook over medium heat, covered with a drop lid for 10 minutes.
- Add the mirin, sugar, the green leafy part of the cabbage, and the red pepper. Cook covered with a drop lid for 3 minutes.
- Add the shoyu, and cook, uncovered, for 5 minutes, turning the vegetables once or twice.
- Add the sesame oil and black pepper. Stir, and serve hot.
Notes: My “2/3″ inch was probably more like 3/4″ so next time, I’ll cut the cabbage, especially the white part, more like 1/2” wide. I thought the noodles cooked too long by adding them first, so I’ll add them with the mirin and sugar. The green part of the cabbage lost its color so I’ll add them with the soy sauce. A bit of sishimi wouldn’t hurt either.
I made this recipe last Saturday, before the events of life caught up to me. So I’m taking a little time alone to catch up with my blog now. The funeral is tomorrow.
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Tess's Japanese Kitchen 