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

Here's my original recipe for steamed pork belly and Chinese cabbage. The water from the Chinese cabbage mixes with the condiments to make delicious soup.Can't think of any, but I suggest you pack the ingredients tightly when arranging them into a microwave-proof dish.Please adjust the cooking time depending on your microwave oven. For 3 servings. Recipe by Mama buta

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!!

Sorry about the presentation. I lack plating skills. :)

Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat!It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.Add the leaf part of the Chinese cabbage at the end as it cooks quickly.When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water.Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan

I came up with this recipe that only requires microwaving.I'm using Chinese cabbage leaves that were already cut in half.Please adjust the amount of mentsuyu and water according to your liking. For 4 servings. Recipe by EnjoyKitchen

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

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

Back when I was really into salty sauces, I made this using everything I had at home.The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat.You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@.

I wanted to make quick and delicious dishes when I didn't have much of an appetite.After serving each plate, season with as much lemon juice as you like (not included in the ingredients list).I prefer lots of lemon juice and black pepper.If you do not have leeks, you can replace it with green peppers. Recipe by Kenkunno mama

This tastes great even without dipping sauce.Coating the pork in flour will keep it thick and juicy. You can also put it in a heatproof dish and in the microwave for 10 minutes. Recipe by riek76

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