Chinese Cabbage Ankake

Name: Chinese Cabbage Ankake
Yield: 2 servings
Cuisine: American
Ingredients: 4 leaves Chinese cabbage; 4 cm Carrot; 100 grams Pork belly; 1 dash Spinach; 1/4 Onion; 2 tbsp Soy sauce; 1 tbsp Sake; 1 tbsp Mirin; 1 dash Ginger root; 200 ml Water; 2 tbsp Katakuriko

cookpad.japan @cookpad_jp

I uploaded a dish that I prepare often during cold winter months.

You don't have to use the ginger, but if you add it, it really brings out the flavors. Recipe by taka1129

I uploaded a dish that I prepare often during cold winter months.

You don't have to use the ginger, but if you add it, it really brings out the flavors. Recipe by taka1129

cookpad.japan @cookpad_jp

I uploaded a dish that I prepare often during cold winter months.

You don't have to use the ginger, but if you add it, it really brings out the flavors. Recipe by taka1129

I uploaded a dish that I prepare often during cold winter months.

You don't have to use the ginger, but if you add it, it really brings out the flavors. Recipe by taka1129

Saved

Ingredients

2 servings

4leaves Chinese cabbage
4cm Carrot
100 gramsPork belly
1 dashSpinach
1/4Onion
2 tbspSoy sauce
1 tbspSake
1 tbspMirin
1 dashGinger root
200 mlWater
2 tbspKatakuriko

Saved

Steps

1

Cut the pork belly into small pieces, chop the ginger, and stir-fry.
2

When they have lightly cooked, add the finely julienned Chinese cabbage, thinly-sliced carrot, and sliced onions and fry. Add the water, soy sauce, sake, and mirin. Add the cooked spinach and boil.
3

Dissolve the 2 tablespoons of katakuriko with 2 tablespoons of water and pour into the pan and combining with the rest of the ingredients.