Dashi Braised Cabbage
A Japanese vegetable classic, napa cabbage braised low and slow in a clean kombu and bonito dashi broth until silky and deeply flavoured, served with yuzu ponzu and toasted sesame.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 1 small napa cabbage head (600g) into 8 wedges through root. Combine 500ml kombu dashi, 1 tbsp tamari, 1 tbsp mirin, 1 tbsp sake, and 0.5 tsp salt in a bowl. Mix 3 tbsp ponzu with 1 tbsp yuzu juice in small bowls. Slice 2 spring onion stalks finely.
Braise
Place cabbage wedges cut-side up in a wide shallow pan in single layer. Pour dashi mixture over. Bring to gentle simmer over medium heat, cover with drop lid, reduce heat to low. Braise 20–22 minutes until cabbage is tender, silky, and translucent throughout.
Reduce
Remove lid, increase heat to medium. Reduce broth 3–4 minutes until slightly concentrated and glossy. Cabbage should be very tender and absorb the braising liquid.
Plate
Divide 360g steamed rice between two shallow bowls. Top each with 4 cabbage wedges and braising broth spooned over. Scatter 1 tbsp toasted sesame seeds, spring onion, and 0.25 tsp shichimi togarashi over each. Serve with ponzu-yuzu dipping bowls alongside.
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