たっぷり白菜鍋 (Tappuri Chinese Cabbage Nabe)
Kyou no Ryouri Beginners Magazine p. 49, Jan 2008
150g shaved pork
1/4 Chinese cabbage
1/2 leek (ねぎ）
1 small piece ginger
1/2 cup cooking sake
2 tablespoons soy sauce
Wash the Chinese cabbage and chop into 2” pieces. Do the same with the leek. Wash the ginger and slice very thinly.
Put 1/3 of the Chinese cabbage in the bottom of the nabe pot. Add half of the leek and ginger. Layer half of the pork on top of the other ingredients. Repeat the above steps. Put the last third of the Chinese cabbage on top.
Add one cup of water and the sake. Heat over medium flame. When it comes to a boil, lower the heat and add the soy sauce. Simmer for fifteen minutes.
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