A recipe for "Addictive Spring Roll Cabbage" that's easy to make in just one pan with no knife required, using plenty of fresh spring cabbage. The savory flavor of the ground meat and the sweet and savory braising liquid soak into the spring rolls and cabbage, making it a superb side dish that pairs well with rice. At only 100 yen per serving, it's also great for saving money.
Ingredients
Main Ingredients (2 servings)
- Cabbage 200g
- Ground Pork 100g
- Spring Rolls 50g
Seasonings
- [A] Water 200ml
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Chicken Stock Granules 1 tsp
- [A] Grated Garlic 1 tsp
- [A] Sugar 1 tsp
- Salt (to taste)
- Pepper (to taste)
- Toasted Sesame Seeds (optional)
- Chopped Green Onions (optional)
Steps
- In a bowl, combine Water 200ml, Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Chicken Stock Granules 1 tsp, Grated Garlic 1 tsp, and Sugar 1 tsp. Mix well.
- Tear Cabbage 200g into bite-sized pieces by hand.
- Heat oil in a frying pan over medium heat.
- Once the pan is hot, add Ground Pork 100g and stir-fry until the color changes.
- Add the torn cabbage, sprinkle with Salt (to taste) and Pepper (to taste), and stir-fry briefly until the oil coats the cabbage.
- Add the combined seasonings and Spring Rolls 50g. Submerge the spring rolls in the liquid and bring to a boil over high heat.
- Once boiling, reduce heat to medium-low to medium and cook for the time indicated on the spring roll package, stirring occasionally. **(This is the key!)** You don't need to pre-boil the spring rolls; this method allows the flavor of the braising liquid to penetrate thoroughly.
- If the liquid is insufficient, add more water to adjust.
- Once the spring rolls have rehydrated, absorbed the liquid, and the mixture has thickened, turn off the heat.
- Plate and garnish with Toasted Sesame Seeds and Chopped Green Onions, if desired.
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