Summary

Ingredients

• 2 slices tofu (Aburage), Japanese deep-fried tofu
• 300 g white cabbae
• 0.5 ½ carrot (s)
• 0.5 ½ onion (s)
• 3 tablespoon miso paste
• 2 tablespoon sugar
• 2 tablespoon sake, cooking alcohol
• 0.5 teaspoon ½ soy sauce
• 1 clove garlic, finely chopped or pressed
• 1 tablespoon vegetable oil

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Instructions

1. Briefly put the Aburage in boiling water, then dab off the water and oil with kitchen paper (careful, hot!). Cut into 5 mm long, bite-sized pieces.
2. Cut the cabbage into bite-sized pieces, the carrot into strips and the onion into pieces approx. 1 cm wide.
3. Mix the miso paste with the sugar, sake, soy sauce and garlic.
4. Heat the oil in a large pan and fry the aburage lightly. Add the carrot, onion and cabbage and sauté. Mix with the prepared miso paste.
5. Rice tastes good with it, of course, I actually always use unpeeled Japanese rice. Simple short grain rice should also taste good.