Simmered Chinese Cabbage & Atsuage

• 1/4 Chinese cabbage
• 2 Atsuage (squares)
• 200 ml Dashi stock
• 1 tbsp Sake
• 1 tbsp Sugar
• 1 tbsp Mirin
• 2 tbsp Soy sauce
• 1 dash Salt

1. Separate the Chinese cabbage leaves from the core.
2. Roughly chop the leaves and cut the core into angled slices.
3. Divide the atsuage into 4 pieces (or cut the thickness in half to make 8 pieces).
4. Pour on some hot water to wash off excess oil.
5. Put the cabbage core and the ingredients into a pot and boil it on medium heat.
6. Place the atsuage on top and then the cabbage leaves on top of that.
7. Cover with a lid and let it simmer until the Chinese cabbage leaves soften.
8. Halfway through, scoop the bottom ingredients up to the top so that the flavor can soak into everything completely.
9. Arrange on a dish and it's done.
10. If you heat it up and eat it the next day, the flavors will have soaked in even more, making it more delicious.

chinese cabbage, atsuage, stock, sake, sugar, mirin, soy sauce, salt

Taken from cookpad.com/us/recipes/155304-simmered-chinese-cabbage-atsuage (may not work)