This simmered dish pairs napa cabbage leaves with pork belly, thin sliced, yuzu kosho and dashi stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
220g napa cabbage leaves55 kcal
120g pork belly, thin sliced456 kcal
280g dashi stock17 kcal
70g shiitake mushrooms, sliced15 kcal
10g soy sauce7 kcal
6g yuzu kosho11 kcal
8g toasted sesame oil71 kcal
20g scallion, thin sliced7 kcal
4g toasted sesame seeds23 kcal
Cooking instructions
dashi stocksoy sauceyuzu kosho
In a small bowl, mix dashi stock with soy sauce and yuzu kosho until smooth; set aside.
napa cabbage leavespork belly
Layer cabbage and pork: place a cabbage leaf down, lay a slice of pork on top, then repeat to make a small stack. Cut the stack into 2-inch wide blocks so the layers show on the side.
shiitake mushrooms
Pack the blocks upright in a small pot. Tuck sliced mushrooms between the blocks.
napa cabbage leavespork bellydashi stock
Pour the seasoned dashi into the pot. Bring to a gentle simmer over medium heat, then cover and cook 10 to 12 minutes until pork is cooked through and cabbage is tender.
soy saucetoasted sesame oil
Uncover, drizzle in toasted sesame oil, and simmer 1 minute more. Taste and adjust with a small splash of soy sauce if needed.
Serve hot with any remaining broth spooned over the top.
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Cut the stack into 2-inch wide blocks so the layers show on the side. Pack the blocks upright in a small pot. Tuck sliced mushrooms between the blocks. Pour the seasoned dashi into the pot. Bring to a gentle simmer over medium heat, then cover and cook 10 to 12 minutes until pork is cooked through and cabbage is tender. Uncover, drizzle in toasted sesame oil, and simmer 1 minute more. Taste and adjust with a small splash of soy sauce if needed. Serve hot with any remaining broth spooned over the top.","cookingInstructions":["In a small bowl, mix dashi stock with soy sauce and yuzu kosho until smooth; set aside.","Layer cabbage and pork: place a cabbage leaf down, lay a slice of pork on top, then repeat to make a small stack. Cut the stack into 2-inch wide blocks so the layers show on the side.","Pack the blocks upright in a small pot. Tuck sliced mushrooms between the blocks.","Pour the seasoned dashi into the pot. Bring to a gentle simmer over medium heat, then cover and cook 10 to 12 minutes until pork is cooked through and cabbage is tender.","Uncover, drizzle in toasted sesame oil, and simmer 1 minute more. 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