Steps

1. Tear 1 piece of Fried Tofu (200g) into bite-sized pieces. (Key tip!) Tearing the tofu allows it to absorb flavors more easily. You can blanch it in hot water first if preferred.
   🕒 00:50
2. Toss the torn fried tofu with 1 tbsp Soy Sauce and let it sit for a while.
   🕒 01:34
3. Thinly slice the tough core of 1/4 - 1/2 head of Cabbage (approx. 400g).
   🕒 01:54
4. Tear the remaining cabbage into bite-sized pieces. (Key tip!) Tearing the cabbage also helps it absorb flavors more easily.
   🕒 02:28
5. Briefly rinse the torn cabbage.
   🕒 02:59
6. Thinly slice any remaining tough core parts within the rinsed cabbage.
   🕒 03:07
7. Lightly coat the marinated fried tofu with 1 tsp Potato Starch. (Key tip!) Coating with potato starch locks in the flavor of the marinade and helps the sauce adhere better later.
   🕒 03:29
8. Heat Vegetable Oil (as needed) in a frying pan and cook the potato starch-coated fried tofu until golden brown on the surface.
   🕒 03:27
9. Once the fried tofu is golden brown, add a generous amount of rinsed cabbage.
   🕒 04:10
10. In a pot, combine 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 1 cup (approx. 240ml) Water, and 5-10g Bonito Flakes (Katsuobushi). Mix briefly.
    🕒 04:25
11. Cover the pot and simmer until the cabbage becomes tender.
    🕒 04:57
12. Optionally, turn off the heat temporarily, add a slurry of potato starch (mix 2 tsp Potato Starch with 2 tsp Water), stir, and then turn the heat back on to thicken.
    🕒 05:23
13. Transfer to a serving dish.
    🕒 05:58
14. Garnish with grated ginger (1 clove), if desired.
    🕒 06:10