By without using minced meat, just wrapped with pork and sliced carrot, you can cook very quickly.
Ingredient 4 servings
- Sliced pork
- Salt and pepper
- Soy sauce (low salt)
- Mirin(sweet sake)
- as appropriate
- Thin green spring onion shoots
1 cabbage scooped out the core by petty knife.
2 Put ① into UNILLOY 22cm casserole and boiled.
3 After cabbage leaves come off one by one, drained up in a colander and cut moisture well. Cut off hard core chip by petty knife.
4 Carrots peeled to ribbon shape by peeler.
5 Sprinkle salt and pepper lightly on sliced pork.
6 Spread out ③ on a cutting board, put on ④ and ➄, and wrap around from the front.
(To combine the large leaf and small leaf, make ⑥ about 8 pcs)
7 Place ⑥ in UNILLOY 22cm casserole tightly.
8 Add broth, mirin, soy sauce and salt, simmer 15 to 20 minutes with a drop lid.
9 Serve on a plate and sprinkle thin green spring onions.
Tomoko Takahashi – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.