＊簡単！すき焼き風☆肉キャベ豆腐＊ 
*Easy Sukiyaki-Style Pork, Cabbage, and Tofu*
Featured in a recipe book & made popular for the second time—thank you! Sweet, compact winter cabbage is perfect for simmered dishes. I recommend chopping the cabbage into large pieces.
Recipe background: In winter, instead of using napa cabbage, I focused on winter cabbage. I tried simmering tightly packed cabbage for this dish.
*Easy Sukiyaki-Style Pork, Cabbage, and Tofu*
Featured in a recipe book & made popular for the second time—thank you! Sweet, compact winter cabbage is perfect for simmered dishes. I recommend chopping the cabbage into large pieces.
Recipe background: In winter, instead of using napa cabbage, I focused on winter cabbage. I tried simmering tightly packed cabbage for this dish.
Cooking Instructions
- 1
For the listed amount, you can quickly make this in a skillet. If you want to make a larger batch, use a clay pot.
- 2
Cut the pork into bite-sized pieces. Drain the tofu and cut it into 8 pieces.
- 3
Thinly slice the onion. Roughly chop the cabbage into large pieces—big cuts taste great after simmering.
- 4
Sauté the pork and onion. When the pork changes color, add the ingredients marked with ★ (water, soy sauce, sugar, mirin).
- 5
Layer the cabbage and tofu on top. Cover with a drop lid and simmer on low heat for about 10 minutes.
- 6
I crumple up a sheet of aluminum foil...
- 7
Use the crumpled foil as a drop lid. Simmer on low heat for 10 minutes. If using a clay pot, put the lid on.
- 8
Gently mix the ingredients to combine evenly. Depending on the amount, the tofu and vegetables may release water, so adjust the seasoning here if needed.
- 9
If you want to eat it right away, check the broth and simmer a bit longer if needed. If using a clay pot, turn off the heat and let it sit with the lid on—the flavors will blend and taste even better.
- 10
Optional: Beat a raw egg and use it as a dipping sauce. See tips for more details.
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