Tappuri Chinese Cabbage Nabe

たっぷり白菜鍋 (Tappuri Chinese Cabbage Nabe)
Kyou no Ryouri Beginners Magazine p. 49, Jan 2008

Ingredients
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.

Stewed Potatoes and Meat

じゃがいものそぼろ煮　(Stewed Potatoes and Meat)

3 potatoes (~300g)

1 onion

150g ground meat of your choice (I used pork)

1 1/2 tbsp salad oil

2 tbsp cooking sake

3/4 cup water

2 tbsp mirin

1/2 tbsp sugar

2 tbsp soy sauce

Peel the potatoes and cut into halves or quarters depending on the size. Soak in water for ten minutes. Peel and cut the onion into 6-8 wedges.

In a frying pan, heat oil over a medium flame. Fry the meat. Once the meat changes color, add the potato and sauté. Add the sake and water and bring to a boil. Once boiling, add the mirin and sugar. Reduce heat and cover. Simmer for 12-15 minutes or until the potato is cooked. Add the onion and soy sauce, cover and simmer for another ten minutes. When the liquid starts to reduce, it’s ready.