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日式白菜猪肉锅

日式白菜猪肉锅

  • Recipe parson20160119 26781 hqf99x 4人份
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在寒冷的冬季,给自己和家人做一锅热腾腾的暖身日式白菜猪肉锅吧。这是一道丰盛而健康的日式火锅,制作极其简单,将所有食材放入锅中即可。如果您的冰箱里还有剩菜,那么用它们来制作这道火锅就再好不过了。淡淡的酱油调味和Dashi日式高汤一定会让这款火锅成为您和家人在寒冬时节的最爱。

材料

1/2 napa cabbage (approx. 600g)
400g thinly sliced pork
1 strip konbu kelp (5-6cm)
360ml dashi stock
1 tbsp light soy sauce
2 tsp soy sauce
1 tbsp mirin
yuzu peel
pinch of ground black pepper

做法

  1. Remove the hard core and stem from the cabbage. Chop the cabbage and the pork into 4 cm pieces.

  2. In a heavy bottomed pot or nabe pan add the dashi stock, light soy sauce, soy sauce and mirin. Set over a medium heat, then add the pork and konbu kelp. Pull apart the pork using long chopstick to make sure it doesn’t stick together while cooking.

  3. Add the cabbage and cover with a drop lid if you have one. Cook until the cabbage is soft, then remove the drop lid.

  4. When the cabbage is your desired level of tenderness remove the konbu from the pot and cut into thin slices, then return to the pot.

  5. Serve into bowls, top with a bit of yuzu peel and a sprinkle of black pepper.

小贴士

-Instead of using the soy sauce you can use 3 tbsp of shoyu koji. Marinate the meat with half of the shoyu koji for a little while before putting into the pot and put the other half in the pot together with the dashi stock and mirin.

Ingredients20160119 26781 1qjvetq

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