Chinese cabbage and pork mille-feuille

Hakusai no kasanemushi（白菜の重ね蒸し）

What kind of dish is hakusai no kasanemushi??

A representative of winter home cooking. Chinese cabbage and pork are stacked alternately and steam.　It can be pre-made, so let’s make a lot and eat a lot of vegetables.

The taste of pork is soaked in Chinese cabbage and it’s delicious.♡.｡º*

It is recommended to eat it with a refreshing ponzu sauce because the rich fat comes out of the pork. Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice.

Topped with grated Japanes radish, yuzu, Japanese mixed chili pepper, and green onions as you like.

What kind of vegetable is hakusai??

Chinese cabbage (napa cabbage) is called “白菜 = hakusai” in Japan.

It is light green and cylindrical in shape. It has a lot of water, and the stems and leaves are soft and slightly sweet without bitterness. Chinese cabbage itself doesn’t have much of a distinctive taste, but it absorbs a lot of the flavor of the food it is cooked with, such as meat or fish, making it very delicious.

Chinese cabbage originates from China. It spread in Japan in the Meiji period.

It used to be a typical winter vegetable, but now the demand is high throughout the year. When cooking, cut off a few centimeters from the base of the Chinese cabbage and wash it well.

The main cooking method is steaming or boiling, but it can also be used in salads and pickles, so it can be used for a wide variety of purposes.

NUTRITION FACTS

435 kcal Protein 24g Fat 20g Carb 39g Salt Equivalent 0.4g

INGREDIENTS　(3SERVINGS)

Chinese cabbage 500g
thinly sliced pork loin 130g
hot water 80g
dashi stock granules 5g
ponzu sauce 20g
Japanes radish 5g
Japanese mixed chili pepper moderate amount

The dashi granules that I usually use are “Hondashi bonito flavor”. Although it is a little expensive, “Kayanoya Dashi” is also delicious. If you use Kayanoya’s dashi, please add salt.

COOKING INSTRUCTIONS

①Wash the Chinese cabbage and cut off the hard part at the bottom.

②Put the Chinese cabbage in a plate, cover it with plastic wrap, and heat it in the microwave for 2minutes.It is good if the Chinese cabbage becomes slightly tender.

③Put Chinese cabbage and pork alternately in the mold.

I used a pound cake mold, the length was 18 cm.

④It shrinks after heating, so fill the mold completely. Pour the dashi stock dissolved in hot water in the gap.

⑤After cover with plastic wrap it, put the weight on it and heat it in the microwave for 25minutes.　

Don’t wrap too tightly.　The microwave I use is 600 watts. Please adjust the time.

⑥When the coarse heat is removed, turn it over on the tray and cut it.

⑦Arrange on a plate and pour ponzu sauce.

⑧Grate the daikon radish, lightly squeeze out the water, and place it on top.

⑨Sprinkle Japanese mixed chili pepper.

The tableware I use is SHUNSHOU from “Studio M”. I love the gentle colors of spring. Click here for the Studio M website.　👉　https://www.marumitsu.jp/webstore/