A superb recipe for more economical thinly sliced pork and cabbage, stewed with just one seasoning. By simmering for a long time, the thinly sliced pork becomes melt-in-your-mouth tender, and the sweetness of the cabbage melts into a simple yet deep flavor. A gentle stew that pairs wonderfully with both rice and alcohol, enjoyable for the whole family.
Ingredients
Main Ingredients (2 servings)
- Cabbage 400g
- Thinly Sliced Pork 250g
- Water 600cc
Seasonings
- Ajishio (seasoned salt) to taste
- Yuzu Kosho to taste
- Ponzu to taste
- Majisco to taste
- Yuzu Kosho to taste
- Ponzu to taste
- Majisco to taste
Steps
- Roughly chop 400g of spring cabbage. Cut the core into easy-to-eat pieces. 【Tip!】 If the core is fresh, it becomes delicious when stewed, but remove it if it has an unpleasant smell.
- Add the chopped cabbage to the pot, tearing in 250g of thinly sliced pork.
- Add 600cc of water to the pot.
- Cover and bring to a medium heat. Once it boils, reduce the heat and simmer for 45 minutes. 【Tip!】 By stewing for a long time, the fibers of the thinly sliced pork become tender, resulting in a melt-in-your-mouth texture.
- After simmering for 45 minutes, turn off the heat and check the taste of the broth.
- Finally, season with Ajishio (seasoned salt) to taste. Serve in bowls.
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