Easy Layered steam pork with beansprouts and mushrooms

'Tis the season for cabbage. I wanted to cook it into a simple, delicious, and warming dish.Put all the ingredients together, and it'll complete on its own. Because the meat juice soaks into the cabbage below, makes sure to cover the bottom of the pot with cabbage, and top it with the meat. It tastes great even without sauce, so try it plain first. It also works well with Krazy Salt. Recipe by Kanikoro

I wanted to eat a lot of Chinese cabbage when it was in its peak season, so I did my own variation on a dish which was very popular at the time. I think there are many other ways to eat this!!There really are no special tricks or tips. It's really easy. The soup that comes out of the cabbage and pork belly is really delicious, so add some rice at the end to turn the remaining soup into a porridge. Recipe by Kanpa-nyu!!

There are many recipes for layered and steamed cabbage and pork, but I like the rich flavor of oyster sauce so I tried creating my own version.By freezing the cabbage, the fibers get broken down and become very soft when cooked. If you don't have the time you can skip this step though! Use this trick when you need soft cabbage leaves for cabbage rolls and so on. For 2 small servings. Recipe by Yamatomon

This is my go-to item when I want to use up a lot of cabbage.Even though you'll be adding salt and pepper to each layer, try to limit the amount. I recommend layering the cabbage with the core at the bottom.Don't forget the sesame oil and black pepper as a finishing touch. Steaming over high heat will burn the bottom, so start with low-medium heat and gradually increase as necessary. For serving 4. Recipe by makkocafe

This is an easy dish.I created this recipe from scratch.Just repeat simple procedures so it is not complicated at all.I always use Tupperware for this dish.The seasoning might be too strong, so reduce the amount of miso by about 5 g if necessary. Recipe by Poposhuke

I adapted a pot-cooked dish my mother used to make. ♪Be sure to pack the pot lightly, leaving no gaps.Delicious eaten with a dipping sauce made by mixing yuzu pepper paste into ponzu sauce! Recipe by EnjoyKitchen

Whenever it's really hot, I don't feel like cooking, so I thought up a recipe I could make in a jiffy to re-energize my body.I had a lot of fish sauce left over, so I used it to flavor this. The exotic fragrance encourages your appetite.The key is to stir fry the pork until it's crispy and slightly browned!To enjoy the crispy texture of the bean sprouts, stir fry it quickly over high heat. As time passes moisture starts to come out of bean sprouts, so I recommend eating this right away.I like to add a lot of black pepper at the end. For 2 servings. Recipe by yaburie

I wanted to come up with something quick and with a lot of vegetables for those times when I am busy.I am a lazy hot pot chef, so I made one which you don't have to add more ingredients to half way through.When you stack the Chinese cabbage in Step 2, alter the leaf and the core.I made the hot pot in a 25cm diameter clay pot in the main photo. Recipe by Tanoko

表面に焼き色をつけ蒸しほぐしたカリもち麺と優しい肉野菜あんのハーモニー家計にも優しい一品です

I always make my hot pot this way.I recommend using pork belly as the hot pot is very light, so the rendered fat from the pork belly adds richness.You can make rice porridge with the leftover soup for your kids' breakfast the next day. Recipe by Hashigosha

This is so delicious and simple. It’s a real comfort food and can be a one-dish meal if you add in additional vegetables :) I intentionally didn’t add any salt to the pork mince as the shoyu on top was so sufficient for us.

I usually use this combination for making a hot pot. I decided to cook this without using a pot.If the cooking liquid evaporates, add more water to make the an sauce. Adjust the taste of the ponzu an to your taste.Wrap the layered cakes tightly in cling film to shape.Adjust the cooking time according to the thickness of the Chinese cabbage leaves and filling. Recipe by Harurunrun

This is a standby recipe in our house.Simmer at Step 4 over medium heat. If the moisture boils off, add a little water. When it's all cooked there will be almost no liquid left in the pan. The pork should still have a little firmness. For 2 servings. Recipe by Shampoo hat

A quick and high protein dish made in minutes with a microwave. You can also opt to steam it over the stove for about 8 minutes :)

I made this because I wanted to eat pork and vegetables in a healthy manner . I added gochujang to miso-pon so that if could eat this with plenty of spicy sauce.Steam cook this over a low~medium heat. Add a bit of water if it looks like it is going to burn while steaming.Topping with just miso-pon sauce for children is also good. For 2~3 people. Recipe by Erueru286

This is an easy recipe using my favorite combination!You don't need to soak in water or sprinkle with salt before using the eggplant if you use it right away . Recipe by Emi3015

I learned this recipe from my husband, and added my own touch.Place the cabbage on the bottom and top layers. Layering is easy if you use single leaves. If using leftover pieces, use 2 leaves per layer.Use the outer leaves of the cabbage as the base layer. Recipe by *ayu mama *

When I stir-fry bean sprouts, they always release a lot of moisture, which is why I thought it'd be a good idea to thicken it. I added some flavor and katakuriko to make a thick sauce.Since the katakuriko will sink to the bottom of the ○ ingredients, make sure to mix it up again before you add it to the frying pan. Recipe by Iamitsuki

This is my mother's recipe that I've loved since I was a child.It's not a fancy dish, but I never grown tired of it, and it has a very comforting flavor.This is a recipe I'll continue to make forever.I used 1/4 of a large Chinese cabbage.You can use atsuage (thick fried tofu) instead of the aburaage (thin fried tofu) used here.Cook the cabbage to your liking.I didn't simmer for too long for a photogenic look, but it's more delicious if you cook until the cabbage has completely wilted. Recipe by Poron526

A long time ago, I saw Kenichi Chen make this dish on TV and I took notes. I didn't write down the amounts, but after making it many times, I settled on this recipe. It's really popular at our house, and it disappears as soon as it's on the table.The sauce can be prepared ahead of time. You only need a little pork, so I often make this right before pay day. For serving 3 - 4. Recipe by Hitohitonomoto

tis is how it look...

Well, I had some bean sprouts so...Let the garlic flavour the oil over a low heat, and quickly fry the bean sprouts over a high heat. Recipe by MyDining

I wanted a recipe to prepare the vegetables while the meat is cooking.The katakuriko helps seal in the umami of the meat, and turns pork offcuts into a divine dish.Speedy, delicious, and easy-on-the-wallet, this recipe is a lifesaver before pay day.The meat is seasoned before stir-frying, making it surprisingly tender. Be sure to remove the meat from the pan in Step 2.The katakuriko will eventually thicken the sauce, bringing the flavors together. Recipe by sachie mama

I saw on TV that layered steamed dishes can be made easily in the microwave. I made an easy sauce using the microwave too.Since the volume will decrease as it's cooked, fill up the container as much as possible (as seen in the Step 2 photo). Since the tomato sauce will be added later, get rid of the moisture released during cooking. If you won't be using the tomato sauce, keep the steamed juices when eating and it will be so tasty. Recipe by Blue-Island

Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time.No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol.After serving, you can also add butter, which makes it delicious.The photo is a side dish for a packed lunch. Recipe by Tenisubo-i

I think I saw it in a magazine as a recipe with pork and onions. I made it my way and added the bean sprouts to make it even more delicious.Sprinkling the pork with the katakuriko (potato starch) makes the meat soft.The sauce is just a commercially sold yakiniku (grilled meat) sauce, so it's easy.The crispiness of the bean sprout is its best point so be sure not to over cook it. Recipe by Mimicchi kasan

I used smoked pork chops because I needed it to be fast, they are easily sliced and are almost ready :-)

This is a family favorite.The cheese will spread out when it melts, so it is good to make the pieces a little smaller than the pork. When packing this in bento or eating after it has cooled, cutting it in half after it has cooled will produce a cleaner cut. For 1~2 servings. Recipe by Sugako

I wanted to come up with a quick and nutritious stir-fried dish.Once you add the bok choy leaves, finish making it quickly. The stump of the bok choy is usually rather dirty, so be sure to clean it well.The only extra step is coating the pork in the flour. This is so that the sauce coats the meat better, making it even more delicious. Recipe by Juri- mama

I thought of this when I was on a diet.Even if you don't use a lot of meat this is plenty delicious!Since it is eaten with ponzu, only a little bit of salt and pepper is needed! Recipe by chibiyun15