This steamed dish is a simple and healthy meal where you just wrap vegetables and mushrooms with pork belly and steam them with Chinese cabbage. It can be prepared in a short time and adds color to your dining table. The sweetness of the vegetables and the umami of the pork are concentrated, and it tastes even better with the special dipping sauces. It's also recommended for cooking beginners.
Ingredients
Main Ingredients (2-3 servings)
- Pork Belly Slices 200g
- Chinese Cabbage 200g
- Nagaimo (Japanese Yam) 100g
- Zucchini 1/2
- Shimeji Mushrooms 1/2 pack
- Mini Tomatoes approx. 10
- Kombu (Kelp) 10g
- Lemon 1/2
Seasonings
- [A] Grated Daikon Radish 3 tbsp (lightly squeezed of excess juice)
- [A] Finely Chopped Green Onions 1 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Vinegar 1 tbsp
- [A] Sugar 1/2 tsp
- [A] Ichimi Togarashi (Japanese Chili Powder) a pinch
- [B] Olive Oil (to taste)
- [B] Black Pepper (to taste)
- [B] Salt (to taste)
- Black Pepper (to taste)
Steps
- Roughly chop 200g of Chinese Cabbage.
- Peel and cut 100g of Nagaimo (Japanese Yam) into sticks.
- Cut 1/2 Zucchini into sticks.
- Remove the base from 1/2 pack of Shimeji Mushrooms and separate them by hand.
- Remove the stems from approx. 10 Mini Tomatoes.
- Wrap the Nagaimo, zucchini, and shimeji mushrooms with 200g of Pork Belly Slices. Leave any vegetables that are difficult to wrap as they are. [Key Tip!] Wrapping the vegetables makes them look more appealing and easier to serve. You can also just arrange them without wrapping if you prefer.
- Wet the bamboo steamer with water beforehand. Place 10g of Kombu (Kelp) at the bottom of the wet steamer. [Key Tip!] Wetting the steamer prevents sticking and odor transfer. The kombu adds umami, but it's optional.
- Layer the roughly chopped 200g of Chinese Cabbage over the kombu.
- Arrange the wrapped vegetables, unwrapped vegetables, and mini tomatoes colorfully on top.
- Bring plenty of water to a boil in a steamer or pot.
- Once the water is boiling, place the steamer with the arranged vegetables on the pot and cover with a lid.
- First, heat over high heat. Once steam is rising vigorously, reduce to medium heat. [Key Tip!] Initially, use high heat to fill the steamer with steam, then cook on medium heat to ensure ingredients cook evenly.
- Steam for approx. 10 minutes over medium heat.
- While steaming, prepare the special grated daikon dipping sauce. In a bowl, combine 3 tbsp of grated Daikon Radish (lightly squeezed), 1 tbsp of finely chopped Green Onions, 1 tbsp of Soy Sauce, 1 tbsp of Vinegar, 1/2 tsp of Sugar, and a pinch of Ichimi Togarashi. Mix well. [Key Tip!] This sauce is versatile and works well with various steamed and boiled dishes.
- Prepare the olive oil sauce. In a separate small bowl, mix Olive Oil (to taste), a little Black Pepper, and a little Salt. Squeeze in 1/2 Lemon if desired.
- Once steamed, turn off the heat and serve the bamboo steamer directly to the table. Serve with the two prepared sauces and lemon on the side.
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