Cabbage Mochi (Soy-Braised Cabbage with Rice Cakes)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Soft rice cakes are folded through cabbage that has simmered in sake, mirin, soy sauce, and kombu noodle sauce until the ribs turn tender, leaving a salty, lightly sweet glaze on every piece.
Read more
The dish belongs to the Ose district of Koriyama in Fukushima, where farm households grew their own rice and cabbage and made it year-round as a meal or a filling snack.
Ingredients
Instructions
- 1
Bring enough water to cover the mochi to a boil.
Boil the rice cakes for about 2 minutes, until soft through the center but still holding their shape, then drain. Roughly cut the cabbage into 3 to 4 cm pieces.
- 2
Heat a wide pot or deep skillet over medium heat and add the oil.
Stir-fry the cabbage quickly for 1 to 2 minutes, until the edges look glossy and the outer leaves begin to wilt.
- 3
Pour in the sake, mirin, and braising water and mix evenly.
Keep the pot at medium heat and cook for 5 to 7 minutes, until even the firm cabbage ribs reach the desired tenderness.
- 4
Mix the soy sauce and concentrated kombu sauce before adding them to the pot.
Turn the cabbage through the broth and cook for 1 more minute so the seasoning reaches both leaves and ribs.
- 5
Add the drained mochi and gently turn everything from the bottom with a spatula.
Once the rice cakes are hot again and coated with cabbage and broth, turn off the heat, divide between two bowls, and serve at once.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
おうせ茶屋 · Checked: 2026-08-11
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