Pork & Napa Cabbage in Japanese Broth

Name: Pork & Napa Cabbage in Japanese Broth
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: 日本料理
Ingredients: Napa cabbage just under 1/2 head; Buta-koma (assorted thin-sliced pork) to taste; Potato starch to taste; Salad oil a small amount; Dashi to taste; Sake to taste; Sugar to taste; Mirin to taste; Soy sauce to taste; Ginger sliced; Potato starch slurry to taste

A warming Japanese-style braise of thin-sliced pork (buta-koma) and napa cabbage. Coating the pork in potato starch keeps it tender and gives the broth a silky body.

日本料理Main2 servings40 min(Prep 10 min + Cook 30 min)350 kcal

Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

コウケンテツと申します。大阪府出身、お料理のお仕事しております。

9recipes·2cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Wash the napa cabbage. Cut the core into 1-2cm strips and roughly chop the leaves.
0:49
2
Massage potato starch into the buta-koma pork.
2:00
3
Heat salad oil in a frying pan and stir-fry the pork.
3:15
4
Add dashi, sake, sugar, mirin, soy sauce, and ginger; cook starting from the cabbage cores.
4:35
5
Once the cabbage cores have softened slightly, add the leaves and continue cooking.
6:26
6
Thicken with potato starch slurry.
7:42
7
Plate up; finish with sesame seeds, chili flakes, etc., to taste.
9:14

TIPS

Tips

1
豚肉に片栗粉をまぶすことで、加熱しても硬くなりにくく、煮汁にとろみがつく。
2
豚肉は炒めすぎると硬くなるので、色が変わる程度に炒める。
3
白菜の芯から煮ることで、均一に火が通る。

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