Napa Cabbage Ankake Fried Rice

Separate the napa cabbage leaves and ribs. Rough-chop the leaves into bite-sized pieces and roughly mince the ribs.

Mince the ginger with the skin on and beat the egg.

In a small saucepan, combine 200 ml water with granular dashi, 1 tablespoon soy sauce, and 1/2 tablespoon mirin. Add the cabbage leaves and bring to a simmer.

Lower the heat and gradually stir in the potato starch slurry to thicken. Once thickened, briefly raise the heat to set.

Heat oil in a wok and lightly scramble the egg until just set, then remove.

Add more oil to the wok and saute 100 g of ground pork thoroughly. Add the ginger and napa cabbage ribs and saute until fragrant; season with salt and pepper.

Add 200 g of warm rice and break it apart while mixing with the other ingredients.

Return the cooked egg to the wok and toss to combine.

Adjust seasoning with salt and pepper, add 1 teaspoon soy sauce and a touch of sesame oil for aroma, and toss briefly.

Plate the fried rice and ladle the warmed gravy on top. Finish with white pepper.