Tsukemono Miso-ni (Pickled Cabbage Simmered in Red Miso)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 3 servings
- Ingredients
- 10
About this dish
In Gujo, Gifu, cabbage pickles that had gone too sour and salty over the winter were, by local account, soaked to draw some of that out and then cooked again in red miso broth.
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Leek, eggplant, shiitake, and konnyaku join them, and the pot sits over the lowest flame until the cabbage is very soft and only a little liquid is left.
Ingredients
Instructions
- 1
Soak the pickled cabbage in cold water for 30 minutes, changing the water once, to reduce strong saltiness and acidity.
Taste one piece, drain, squeeze firmly by hand, and cut into bite-size pieces.
- 2
Cut the white leek into 3 cm lengths and slice the eggplant and shiitake thinly.
Tear the konnyaku into bite-size pieces with a spoon, blanch for 2 minutes, and drain.
- 3
Whisk the red miso, water, sake, mirin, and sugar in an earthenware or heavy pot until no miso lumps remain.
Add the cabbage, leek, eggplant, shiitake, and konnyaku and bring to a simmer over medium heat.
- 4
Once simmering, reduce to the lowest heat and leave the lid slightly ajar.
Cook for 20 to 30 minutes, stirring only two or three times to prevent scorching. When the cabbage is tender and the liquid is shallow, rest 5 minutes and divide among three bowls.
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
（一社） 郡上市観光連盟 · Checked: 2026-08-11
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