Chinese Cabbage with Ankake Sauce

Hakusai no Shio Ankake

  • By
    Hiroka Kobachi
  • Time
    10 minutes
Chinese Cabbage with Ankake Sauce

The sauce is delicious to the last drop, with the nutrients and flavor of the Chinese cabbage dissolved into the soup. To make it easier to eat, we thickened it with potato starch. You can also add mushrooms or root vegetables as ingredients.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber


  • 8.82  oz Chinese(Napa) cabbage
  • 0.53  oz Dried glass noodles
  • 0.63  cup Dashi soup stock
  • 0.33  tsp Salt
  • tsp Potato starch (dissolved in water)
  • 0.25  Yuzu


Step 1

Cut Chinese cabbage into bite-sized pieces. Squeeze the juice out of the yuzu, shave off the skin, and cut into strips.
Boil the glass noodles as directed on the packaging.

Step 2

Put Chinese cabbage and dashi soup stock in a pot and simmer over medium heat for 5 minutes.

Step 3

Add glass noodles, salt, and yuzu juice, bring to a boil, and thicken with water-soluble potato starch.
Seve in a bowl and top with yuzu peel.


  • For Chinese (napa) cabbage, cut the hard white part of the stem into thin strips so that it cooks quickly.
  • Kelp (kombu) dashi is used for Vegan/Vegetarian. You can substitute your favorite soup stock.
  • You can also grate the yuzu peel with cheese and sprinkle it on top.
Japanese Side Dishes Expert

Born in Shizuoka Prefecture, Hiroka is a registered dietitian that has experience at cooking schools, vegetable stores and has made appearances in major recipe video media. While feeling doubts about the lack of casual vegetable dishes during an overseas trip, she discovered anew about the abundance of vegetables in Japanese foods, especially the importance of Japan’s side dish culture. One of her goals is to increase the number of people around the world who understand how to prepare balanced meals, especially through the use of side dishes.