Resource Center - Boston, USA
(enough for 4-6 as light meal with bread or rice)
Cut the cabbage in half equatorially, then cut each hemisphere into
sixes or eighths.
- 1 ordinary-sized cabbage (sorry, dunno what to do with that
- 2 or 3 sheets of thin deep-fried tofu (aburage or usuage)
- Stock (un-salted, or only lightly salted)
- Soy sauce
- Sesame oil
- Black pepper
Cut out the bits of core, trying not to disturb the shape of each
Arrange the chunks of cabbage in a large, wide saucepan so that the
cut edges form loose, more-or-less concentric circles.
Cut the deep-fried tofu into small strips, then gently ease individual
strips down between the leaves of cabbage
--it should end up in a pretty, flower-like shape (argghghghgh
--jumble the lot together if you're in a hurry and don't need to impress
Add stock to cover generously, and season to taste with soy sauce.
Bring to a gentle boil and simmer until the cabbage is done but still
Drizzle a teaspoon or so of sesame oil over each helping after serving,
add freshly ground pepper too.