Pork & Napa Cabbage in Japanese Broth

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Pork & Napa Cabbage in Japanese Broth

Main · Washoku40 min(Prep 10 min + Cook 30 min) · 350 kcal per serving · 2 servings · Normal

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.

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Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】57 recipes · 375 cooked

Instructions

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  1. Wash the napa cabbage. Cut the core into 1-2cm strips and roughly chop the leaves.Uses: Napa cabbageWatch the video from 0:49
  2. Massage potato starch into the buta-koma pork.Uses: Buta-koma (assorted thin-sliced pork), Potato starchWatch the video from 2:00
  3. Heat salad oil in a frying pan and stir-fry the pork.Uses: Buta-koma (assorted thin-sliced pork), Salad oilWatch the video from 3:15
  4. Add dashi, sake, sugar, mirin, soy sauce, and ginger; cook starting from the cabbage cores.Uses: Napa cabbage, Dashi, Sake, Sugar, Mirin, Soy sauce, GingerWatch the video from 3:22
  5. Once the cabbage cores have softened slightly, add the leaves and continue cooking.Uses: Napa cabbageWatch the video from 4:28
  6. Thicken with potato starch slurry.Uses: Potato starch slurryWatch the video from 5:22
  7. Plate up; finish with sesame seeds, chili flakes, etc., to taste.Watch the video from 6:14

Tips

  1. 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. 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. 3

    白菜の芯から煮ることで、均一に火が通る。

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