This Japanese-style simmered dish comes together in just 10 minutes and only requires one skillet! Kids will love the simple yet umami-rich flavor. It pairs well with rice, too!
Using plenty of pork and seasonal spring cabbage makes it incredibly satisfying. The glass noodles soak up the dashi, resulting in a delightfully chewy, smooth texture.
A must-try when spring cabbage is in season!
10 minutes
Dokin
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- ¼ of a head of cabbage
- 9 oz thinly sliced pork
- 1 tbsp. sesame oil
- 1/3 tsp. grated ginger (or ginger paste from a tube)
- 2 oz mung bean glassnoodles (harusame)
- toasted sesame seeds, to taste
- A1 1/4 cup water
- A3 tbsp. soy sauce
- A1 1/2 tbsp. sugar
- A1 tbsp. mirin (sweet rice wine)
- A1 tbsp. sake
- A1/2 tbsp. Japanese-style dashi powder (stock base)
- B1 tbsp. potato starch (katakuriko, or cornstarch)
- B2 tbsp. water
INSTRUCTIONS
Preparation
Roughly chop the cabbage.
- 1
Heat the sesame oil and ginger in a frying pan over medium-high heat. Add the thinly sliced pork and stir-fry, breaking up the meat.
- 2
Once the pork is 70–80% cooked, add the cabbage and stir-fry for 2–3 minutes.
- 3
Add the (A) ingredients (water, soy sauce, sugar, mirin, sake, and dashi powder), then place the mung bean thread noodles into the liquid so they are submerged.
- 4
Once the liquid boils, reduce the heat to low, cover with a lid, and cook for 3–4 minutes.
- 5
Add the potato starch and water slurry (B). Once the sauce thickens, turn off the heat. Sprinkle with toasted sesame seeds, as desired.
RecipeID
512
Tips & Notes
If the mung bean noodles are long, break them before adding to the pan. A dash of black pepper on top is also delicious!
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About Me I live in Hyogo, Japan, with my eldest son, a high school senior, and my youngest, who loves white rice and sweets. Life is busy, but sitting down at the table together is one of our little everyday joys. I cook with the mindset of “one dish made with all my heart” rather than focusing on the number of dishes, making sure my boys are always satisfied with their meals. My Motto: Easy recipes you’ll want to make again and again I share dishes that are hearty and filling, perfect for growing kids and hungry men. They may be quick and simple, but I make sure they never look like shortcuts. I love incorporating my own tips and tricks to achieve that balance. If my recipes can make life a little easier for busy people, that would make me so happy. Instagram I have 410,000 followers, and I often share glimpses of my everyday life in Stories—please stop by and take a look!