Relaxed crispy Japanese and Western eclectic cabbage with bonito flakes and cream cheese

Introducing a simple recipe "Cabbage bonito with cream cheese" that you can enjoy the taste of Japanese and small eclecticism. You can enjoy a refreshing taste with the richness of cream cheese and a Japanese-Western eclectic taste with the soft taste of dried bonito. It's easy to make without using fire, so it's recommended when you want another item.

Cabbage bonito flakes with cream cheese

Ingredients (for 2 people)

Cabbage 150g (5.29oz)
Katsuobushi 2.5g (0.18oz)
1 tablespoon cream cheese
Appropriate amount of salt and pepper

How to make

Wash the cabbage and cut into 2-3 cm squares.

Put the cut cabbage in a heat-resistant container, wrap it gently, and heat it in a microwave oven at 500 W for 1 minute and 30 seconds.


When the heat is removed, squeeze the water and mix with dried bonito and cream cheese. Complete with salt and pepper to taste.

What is its taste?

The mellow mouthfeel of cream cheese and the crispy cabbage texture are a good contrast. It has a rich yet refreshing taste, and the soft taste of dried bonito is effective. You can enjoy a slightly fashionable taste that is a mixture of Japanese and Western styles.