Cabbage Miso
The only issue I have with this particular rice topping is that…. a whole head of cabbage gets cooked down to just a few small jars of this delicious dish and it disappears in a flash. Bakke miso, which is made with the Japanese butterbur, is the basis for this particular… condiment? I don’t have butterbur, but cabbage is in season and what better way to use it up than for this?
Every morning, I have a sunnyside up egg, a bowl of rice, and this to start off my day. Sometimes I pour hot water into a bowl with a scoop of this to make an instant miso style soup. It’s simple and refreshing and a light and delicious and healthy too! You can add onions or scallions as well to create a different flavor.
Any thick leafy veggie can do—kale, bok choy, Chinese mustard, etc. so explore and see what you come up with!
Ingredients
- 4 cups of cabbage, minced
- 1 cup of miso (red or white)
- 1/4 cup soy sauce
- 1/4 cup sake
- 2 tablespoons sugar
- Vegetable oil, for cooking down the cabbage (about 4 tablespoons)
- Sauté the cabbage in vegetable oil over medium heat until it’s cooked down. You can cook it longer if you want it more tender or shorter if you like it still crunchy.
- Add soy sauce, sugar, and sake and turn off the heat. Combine with miso and place in an airtight jar and store.