Vegan Japanese Cuisine: Aburaage & Spring Cabbage Rolls with Wasabi Sweet & Sour Dressing

Spring in Japan sees frsh and almost cabbages on the markets. These cabbages are so tender that they can eaten raw in many fashions!
Rolling them in aburaage/deep-fried tofu pouches is an excellent recipe for vegans and any priorities!
Wasabi is a local product in Shizuoka (80% of the total Japanese production) and is so valuable both for the extra zip and medicinal values!

Aburaage & Spring Cabbage Rolls with Wasabi Sweet & Sour Dressing

INGREDIENTS: For 4 rolls

-New (Spring) cabbage: 4 leaves
-Aburaage: 2
-Carrot: 70 g
-Water: 250 cc/ml
-Soy sauce: 1 tablespoon
-Japanese sake 1 tablespoon
-Mirin/Sweet sake: 1/2 tablespoon
-Dashi: 1/2 tablespoon (Check Vegan Dashi Recipe)
-Cornstarch: a little dissolved in water
-Wasabi: 1/2 teaspoon (grated)


-Cut out the middle stringy core off the cabbage leaves. Wash them in clear cold water, taking care not to break them. Lay on a tray and cover with cellophane paper. Cook in a microwave oven for 3~4 minutes.

-Cut the carrot into thin 6 sticks in a length equal to that of the aburaage and 1 cm square thick. Lay on a tray, sprinkle with a little water and cook in icrowave oven for 2 minutes.

-Cut the aburaage in halves along their length and open.

-Drain the cabbage well and sponge off any water with kitchen paper.
Put two leaves each on top of each other and cut edges as to leave enough cabbage surface to be slightly wider than the aburaage.

-Lay the open aburaage on top of the cabbage leaves. Lay the carrot sticks on top of the aburaage from the inside edge. Roll the lot away from you with a firm hand. Keep aside.

-In a pan just large enough to contain two cabbage rolls drop in the water, Japanese sake, mirin and dashi. Heat and place the rolls inside “heads up”.

-Cover the whole with foil paper. Put the lid on top and food on a low fire for 10 minutes.

-Turn the cabbage rolls over and cook for 10 more minutes.

-Take the two rolls out and cut each into two equal halves. Place on a serving dish.

-Heat and check the taste of the soup and adjust if necessary. Add the wasabi and mix well.

-Add some cornstarch dissolved in water and stir until syrupy. Pour the sweet and sour wasabi dressing on the rolls. Topp with some chopped green leaves and serve.

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food Daidokoro/Osaka;; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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