Simmered Cabbage and Aburaage

• 1/4 Cabbage
• 1 Aburaage
• 100 ml Dashi stock
• 1 tbsp Usukuchi soy sauce
• 1 (or soy sauce and salt)
• 1 and 1/2 tablespoons Mirin

1. Remove the stem from the cabbage and slice it into bite-sized pieces.
2. (See Helpful Hint #1.)
3. Remove the excess grease from the aburaage by pouring boiling water over it, then cut it into bite-sized pieces.
4. (See Helpful Hint #2)
5. Put the dashi stock in a sauce pan and set over high heat.
6. Once it has come to the boil, add the cabbage and the seasonings marked , and let simmer for 1 minute.
7. Add the aburaage, reduce the heat to low-medium, and let it simmer for 2 minutes.
8. Remove from heat, cover with a lid, and it's done when the cabbage becomes tender!

cabbage, aburaage, stock, soy sauce, soy sauce, mirin

Taken from cookpad.com/us/recipes/157666-simmered-cabbage-and-aburaage (may not work)