Light and savoury dish, great for dinner
Cabbage and bacon are cooked in a light savoury ginger broth and served with a comforting bowl of rice. This recipe uses bacon instead of the traditional pork belly as easier to source near me.
Recipe
Serves: 2 | Time: 20 to 30 min
Ingredients
- 1/2 napa cabbage
- 1 pack of bacon (about 10 slices)
- 1 small knob of ginger
- 2.5 cups of dashi (600ml) (or chicken stock)
- 1 tbsp sake or mirin
- 1/2 tbsp soy sauce
Method
Make the mille-feuille
- Take your 1/2 napa cabbage and cut into 2 lengthwise, make sure to keep attached at the bottom to ease the next steps.
- Delicately rinse your cabbage under cold water to remove any impurities between the leaves.
- Layer the bacon strips inbetween cabbage leaves.
- Cut the cabbage into 3 pieces and start layering vertically along the side of a small to medium saucepan working from the outside in. The cabbage should be tucked tightly as it will shrink during the cooking.
Make the broth
- Mix the 2.5 cups of dashi, 1 tbsp of sake (or mirin) and 1/2 tsp of soy sauce.
Assemble and cook
- Peal and julienne 1 small knob of ginger (cut into small matchsticks) and sprinkle evenly over the cabbage.
- Pour the broth over the cabbage.
- Bring to a boil and cook for about 10 min or until the cabbage has softened.
- Serve with white rice.
Substitutions
| Recipe components | Possible substitutions* |
| Bacon | • Thinly sliced pork belly (the traditional recipe). In this case add 1/4 tsp of salt to the broth. |
| Dashi | • Vegetable stock • Chicken stock |
| Sake | • Chinese rice wine • Dry sherry • Skip |
Country
Japan
Japan
The Global Homecook 