Itame-ni (炒め煮) is a traditional Japanese cooking method that combines two steps: first sautéing ingredients in oil then simmering them in dashi or seasoned broth.
This technique, widely used in Japanese home cooking, draws out the umami of the ingredients while preserving texture and adding a depth of flavor.
The key benefit of this method is that by first sautéing the ingredients, you add a toasty richness and reduce the chance of them falling apart during simmering.
After that, slow cooking with a mix of dashi, soy sauce, sake, and mirin infuses the ingredients with flavor and creates a gentle, layered taste.
In this recipe, all you need to do is add the seasonings and simmer.
It’s as comforting as hotpot (nabe) and perfect for warming the body on chilly days.
The mild salt-based flavor is highly addictive.
20 minutes
Amin
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz thinly-sliced pork
- 1 /5 napa cabbage
- 2 tbsp. sake
- 1 tsp. chicken bouillon powder
- 1 tsp. salt
- 8 tbsp. water
- 1 tbsp. sesame oil
- 1 tbsp. potato starch-mixed with 1 tbsp. water(slurry)
- 1 tsp. grated ginger (or 1.2 in. ginger paste from a tube)
- 1 pinch of black pepper
INSTRUCTIONS
- 1
Cut the napa cabbage core into 1/2 in.-wide slices and the leaves into rough chunks.
- 2
In a frying pan, add the sesame oil, pork, and ginger paste. Place over medium heat and sauté until the pork begins to brown.
- 3
Add the napa cabbage and stir-fry briefly. Add the sake, chicken bouillon powder, salt, and water. Cover with a lid, reduce to low heat, and simmer for about 10 minutes.
- 4
Season with black pepper. Add the potato starch slurry and stir until the sauce thickens.
RecipeID
104
Tips & Notes
・Simmer gently over low heat to let the flavor soak in and the napa cabbage become meltingly tender.
Note:
3 cm of ginger paste is approximately 1.2 inches.
If chicken bouillon powder is hard to find, granulated low-sodium chicken soup base can be used as a substitute.
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I’m a mother of three growing children. I’m always exploring ways to prepare meals that are both enjoyable and satisfying for everyone, while saving on the grocery budget without making it feel like a sacrifice. My motto is to create “extra delicious, everyday home meals” that satisfy the whole family, using only ingredients you can buy at a regular supermarket and seasonings you’re likely to already have at home.