10 min 2 easy cabbage hakusai make ahead marinate microwave Recipes - Japanese reduced sodium sakura ebi

Kyabetsu to hakusai no sakura ebi iri ohitashi / cabbage and napa cabbage in light broth with dried shrimp

The soft green color of cabbage and napa cabbage makes a nice contrast with the pretty pink of sakura ebi. Both vegetables are microwaved for quick preparation, which also minimizes loss of vitamins into water when boiling them. This side dish has a gentle sweet aftertaste with a hint of clear saltiness, and goes well with dishes that have strong flavor or are prepared with oil.

1/2 of recipe:
19 calories; 1.7 g protein; 0.4 g fat; 3.4 g carbohydrate; 2.3 g net carbs; 119 mg sodium; 9 mg cholesterol; 1.1 g fiber;
183 mg potassium


Approx. 100 g cabbage (2 leaves, 91 g in photo)
Approx. 50 g hakusai napa cabbage (2 leaves, 54 g in photo)
2.5 g sakura ebi dried shrimp

For ohitashi light broth marinade
150 cc dashi
3/4 tsp usukuchi pale soy sauce


Cut cabbage and hakusai napa cabbage into 3-4 cm squares.


In a microwaveable container, place cabbage, cover, and microwave for 1 minute.

At the same time, microwave sakura ebi without cover until toasty, removing after 20-30 seconds (when sakura ebi become toasty).


Put hakusai on top of cabbage, cover, and microwave for another 1 minute or so until green part of both vegetables become brighter and white part becomes somewhat translucent.

Remove cover, and let cool.
(Transfer to zaru strainer, colander or tray to cool, if in a hurry).


Meanwhile, add usukuchi pale soy sauce to dashi, and mix.
Cool the mixture to at least room temperature, if necessary.


+ soy sauce mixture.

Let soak for 30+ minutes.