Recipe
Easy Microwave Spring Cabbage: Japanese-Style Warm Cabbage & Tuna Salad | Addictive One-Bowl Recipe
Ingredients
- 1/2medium Spring cabbage
- 1can Canned tuna (in water)
- 1sheet Toasted nori seaweed
- 1/2tbsp Toasted white sesame seeds
- Pickledred ginger (beni shoga), to taste
- 1/2tbsp Soy sauce
- 1/2tbsp Vinegar
- 1/2tbsp Sesame oil
- Apinch of Salt
About "Japanese-Style Warm Cabbage and Tuna Salad"
This is an easy Japanese-style warm salad made in the microwave using spring cabbage and canned tuna in water. By layering the cabbage on top of the seasonings without mixing before microwaving, it stays crisp and doesn't get soggy. Adding toasted nori seaweed, sesame seeds, and pickled red ginger creates a delicious umami synergy with the tuna, making it highly addictive. It's a simple side dish recipe that can be completed in just one bowl.
Introduction to きじまごはん 【料理家きじまりゅうた公式チャンネル】 →
Video Timestamps
Tips for Making "Japanese-Style Warm Cabbage and Tuna Salad"
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Prep
- Place the entire can of tuna, including the liquid, into a microwave-safe bowl, and pre-mix with 1/2 tbsp each of soy sauce, vinegar, and sesame oil, plus a pinch of salt. If using tuna in oil, reduce the amount of sesame oil to adjust.
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Prep
- Tear the cabbage by hand or cut it into 7–8 cm pieces. Slice any thick, heavy parts of the core or stems thinly with a knife to ensure even cooking.
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Microwaving Tips
- When adding the cabbage to the bowl, layer it directly on top of the tuna and seasonings without mixing before microwaving. Mixing beforehand will cause the cabbage to release excess moisture and become soggy.
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Microwaving Tips
- Cover the bowl loosely with plastic wrap instead of sealing it tightly. Microwave at 600W for 2–3 minutes, starting with 2 minutes to check. If the cabbage is heated through, it is done. If there are cold spots, heat a little longer.
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Microwaving Tips
- Since you are heating ingredients that contain oil, always use a heat-resistant container, such as a heat-resistant glass bowl.
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Seasoning
- Thoroughly mix the cabbage with the tuna and seasonings only after microwaving. Not mixing before heating and tossing only after is the secret to preserving the crisp texture.
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Finishing
- Tear the toasted nori seaweed by hand as you add it. As the nori absorbs moisture from the tuna and melts, it creates a wonderful synergy of umami.
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Finishing
- Add pickled red ginger for a pop of color and a tangy, spicy accent that ties the overall flavors together.
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Texture Control
- Adjust the cooking time to your preference: microwave for 3 minutes for a softer texture, or 3–4 minutes if using winter cabbage.
Ingredients for "Japanese-Style Warm Cabbage and Tuna Salad"
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How to Make "Japanese-Style Warm Cabbage and Tuna Salad"
- 1
Add the entire can of tuna (including the liquid) to a microwave-safe bowl.
- 2
Add 1/2 tbsp each of soy sauce, vinegar, and sesame oil, along with a pinch of salt, and mix well.
- 3
Cut off the core of the spring cabbage, and tear the leaves by hand or cut them into 7–8 cm pieces. Slice any thick, tough parts of the stems thinly with a knife.
- 4
Place the cut cabbage directly on top of the tuna and seasonings in the bowl, layering it without mixing.
- 5
Cover loosely with plastic wrap and microwave at 600W for 2 minutes.
- 6
Remove from the microwave and touch over the plastic wrap to check if the cabbage is heated through. If there are any cold spots, microwave for a little longer.
- 7
Once heated, thoroughly mix the cabbage with the tuna and seasonings at the bottom.
- 8
Tear 1 sheet of toasted nori seaweed into small pieces and add it to the bowl, then add 1/2 tbsp of toasted white sesame seeds and pickled red ginger to taste, and toss gently.
- 9
Plate and serve.
Food Science
Combining the glutamic acid found in cabbage, soy sauce, and nori seaweed with the inosinic acid in tuna and nori creates an umami synergy that produces a deep richness. Additionally, the natural sweetness of the cabbage, combined with the saltiness of the soy sauce, the acidity of the vinegar and pickled ginger, and the spiciness of the pickled ginger, balances the five basic tastes, resulting in a multi-dimensional flavor that you won't grow tired of.
Detailed Commentary on "Japanese-Style Warm Cabbage and Tuna Salad"
* Content organized by topics from the video.
Combine Tuna and Seasonings in a Bowl
First, combine the base ingredients—tuna and seasonings—in a microwave-safe bowl. We are using one can of tuna in water, adding it entirely along with its flavorful liquid. To this, add 1/2 tbsp each of soy sauce, vinegar, and sesame oil, plus a pinch of salt. According to Kijima-san, while we are using tuna in water today, tuna in oil works perfectly fine too. However, if you use tuna in oil, you might want to reduce the amount of sesame oil added later to keep it from becoming too greasy. Mixing the seasonings and tuna thoroughly at this stage ensures the flavors blend evenly when combined with the cabbage later. This is the crucial first step for this easy, one-bowl recipe.
Cutting Spring Cabbage for the Best Texture
We will use 1/2 of a spring cabbage, the star of this dish. First, cut off the hard core with a knife. You can either tear the leaves by hand or cut them with a knife. Tearing them into relatively large pieces, about 7 to 8 cm, is key to giving the salad a satisfying bite. However, make sure to thinly slice any thick, heavy parts of the stems to ensure even cooking. This prevents the tough parts from remaining raw after microwaving, resulting in a beautifully cooked dish. Kijima-san enthusiastically shares, 'While you can make this with winter cabbage, using spring cabbage yields the perfect balance of tenderness and crispiness, while bringing out its natural sweetness.'
The Secret Tip: Layer Without Mixing
Add the cut cabbage to the bowl with the tuna and seasonings. Here comes 'Kijima's Quick Tip.' When adding the cabbage, absolutely do not mix it with the tuna and seasonings. Instead, layer it directly on top of the tuna before microwaving. If you mix them beforehand, the cabbage will release too much moisture during heating, making the final dish soggy. Layering them allows the cabbage to retain just the right amount of moisture, locking in its natural sweetness and juiciness. When covering the bowl with plastic wrap, do not seal it tightly; drape it loosely over the top. Microwave at 600W for 2 to 3 minutes. Let's start with 2 minutes and see how it looks.
Checking the Heat and Mixing to Finish
After microwaving for 2 minutes, take it out to check. Touch the top of the plastic wrap; if the cabbage on top is hot and the heat has penetrated all the way to the bottom of the bowl, it is ready. If there are any cold spots, add a little more microwave time. Since we are microwaving ingredients that contain oil, make sure to use a heat-resistant container, such as a heat-resistant glass bowl. Once heated, this is the moment to thoroughly mix the cabbage with the tuna and seasonings at the bottom. The warm cabbage will absorb the rich umami of the tuna and the fragrant aroma of the sesame oil. Keeping them separate before microwaving and tossing them only after heating is the secret to preserving the cabbage's wonderfully crisp texture.
The Golden Topping Duo for an Umami Boost
Once everything is mixed, add the flavorful toppings to finish. First, tear 1 sheet of toasted nori seaweed into small pieces and add it. Nori not only smells wonderful but also releases a rich, dashi-like flavor as it absorbs the moisture from the tuna and melts, dramatically enhancing the taste. Kijima-san explains, 'Combining tuna, which has a bonito-like umami, with nori, which has a kelp-like umami, creates a perfect synergy of flavors.' Next, add 1/2 tbsp of toasted white sesame seeds for a nutty aroma, and pickled red ginger to taste to tie the flavors together. The pickled red ginger adds a bright pop of color, and its sharp, tangy heat acts as a perfect accent, sharpening the overall flavor profile into something truly addictive.
Tasting the Addictive, Beer-Friendly Salad
Mound it high on a plate, and your colorful, fragrant Japanese-Style Warm Cabbage and Tuna Salad is complete! Kijima-san happily moves on to the taste test with a cold beer in hand. Taking a bite, he exclaims, 'This is delicious!' The cabbage is perfectly cooked just enough to retain its delightfully crisp, near-raw texture. The rich umami of the tuna and nori coats the cabbage, while the sharp tang of the pickled red ginger makes it impossible to stop eating. It has the slightly junk-food-like, addictive quality of an appetizer salad you might get at an okonomiyaki or yakiniku restaurant. If you prefer a softer texture, microwave it for 3 minutes, or 3 to 4 minutes if using winter cabbage. Adjust the cooking time to your liking and enjoy!
About きじまごはん 【料理家きじまりゅうた公式チャンネル】
きじまごはん 【料理家きじまりゅうた公式チャンネル】
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