Chinese cabbage with soy milk sauce (hakusai no tōnyū ni)

Hakusai is a common vegetable we use in hot pots. It's also called "napa", or Chinese cabbage in English. Chinese cabbage gets very soft and sweet when it is boiled and has dietary fiber and lots of healthy minerals. The Japanese word for soy milk is "tōnyū" ( 豆乳 ) and is a healthy alternative to cream in this recipe.

Yield: 2 servings
Time: 15 minutes


  • 1/4 Chinese cabbage
  • 1/2 medium onion
  • 2 pieces low fat bacon or sliced ham (1/2" ham slices)
  • 1 cup soy milk
  • 1 tbsp butter (10g)
  • 1 tsp salt
  • 1 tsp sugar
  • dash pepper
  • 1 tsp katakuriko (potato starch, for thickening)
  1. Heat the butter in a frying pan, then grill onion and cabbage for 3 mins over medium heat
  2. Add bacon (or ham) and cook for one more minute
  3. Add soy milk, salt, sugar and pepper then cook for 1 min
  4. Mix katakuriko in 1tbs of water and add to the pan, stirring while the mixture thickens
  5. Serve and enjoy!


  1. Woo...soy milk?! That's very interesting! I haven't made savory dishes with soy milk before, will try that next time.

  2. i never knew you could make sauces from soy milk

  3. Yeah, this sauce is very light and tasty! I saw your blog—looks nice. I'll follow you too!!