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15分
Cut Chinese cabbage and fried tofu into bite-sized pieces.
Put the core part of the Chinese cabbage and then the leaf part in a small pot, add (A) and heat over high heat.
Mix gently halfway through to dissolve the ginger tube.
When it boils, add the aburaage and mix to distribute the broth evenly.
Cover, reduce heat, and stir for a few minutes.
It's complete when the taste is soaked in the whole.
・A simple simmered dish recipe that only needs to be cut and simmered in a small pot.
・In step 2, stir once during simmering to eliminate uneven taste.
・ A dish that goes well with rice with a gentle taste that makes you feel the sweetness of Chinese cabbage.
・You can eat it with shichimi chili pepper if you like.
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