Vegan Simmered Chinese Cabbage and Turnip

• 4 leaves Chinese cabbage
• 1 Turnip (or daikon radish)
• 1 Aburaage
• 2 tbsp White soy sauce (or dark)
• 2 tbsp Beet sugar (or regular sugar)
• 1 Ichimi spice (optional)

1. Remove the core of the Chinese cabbage from the leaves.
2. Chop into pieces (about 4 x 3 cm in size).
3. Peel the turnip and cut into long, thick strips.
4. Cut the fried tofu into the same size.
5. Put the Chinese cabbage core, turnip, fried tofu, and Chinese cabbage leaves into a pot, in that order.
6. Add in the beet sugar and white soy sauce, cover with a lid, turn the heat to low, and let it be for 20 minutes.
7. Then it's done!
8. You can change it up by adding leftover white sauce!.

cabbage, aburaage, soy sauce, sugar, ichimi spice

Taken from cookpad.com/us/recipes/150414-vegan-simmered-chinese-cabbage-and-turnip (may not work)