Kanako's Kitchen

Japanese food has this image as fussy and sophisticated, but of course busy Japanese people need quick-and-easy recipes to feed hungry families just like anybody else.

This  braised dish is one way my mother solved that perennial “so, what’s for dinner?” problem:  unbelievably delicious, made from ingredients that cost next to nothing, healthy and ready in just a few minutes.

When you find you’ve bought a bit too much Napa Cabbage (hakusai) and you’re not  sure how to finish it all, this is the solution.

Ingredient

• Hakusai (Napa cabbage): 1/2
• Canned tuna: 133 g./4oz can (I use tuna packed in water, but oil-packed tuna could also work well)
• Sugar: 2 and 1/2 tablespoons
• Soy sauce: 3 tablespoons
• Sake: 3 tablespoons

Preparation

1. Cut the hakusai in big chunks
2. Open the tuna can
3. Throw all the ingredients into a heavy casserole (a.k.a. a Dutch Oven).
4. Mix throughly and turn on the heat.
5. Cook covered for about 15 – 20 minutes over medium heat.
      
6. Serve with rice.

Today’s meal: this dish alongside rice, miso soup, and steamed broccoli.