How to Cook Pork and Cabbage Umami Nabe

 

      I really love Japanese nabe (鍋), Japanese hot pot dishes! This winter, I've cooked this pork and cabbage umami nabe many times. It's very easy to cook. The soup has savor of garlic, pork and sesame seeds. If you love the taste of ramen, you might love this recipe. Today, I'm going to share how to cook this pork and cabbage umami nabe with you.

How to Cook Pork and Cabbage Umami Nabe

Ingredients (6 Servings)

5 Cups (1000ml) of Water

1/4 Cups (50ml) of Sake 

1 Tablespoon of Chicken Bouillon

2 Teaspoon of Salt

1 lb of Pork (Thinly Sliced or Minced)

1/2 Medium Head of Cabbage (Cut into large pieces.)

2 Cloves of Garlic (Sliced)

2 Tablespoons of Roasted Sesame Seeds

 

1. Put water, sake, chicken bouillon and salt in a pan over medium high heat, and bring it to a boil.

 

 

 2. Add pork, and cook it for a minute.

3. Add cabbage. Reduce the heat to medium low. Cover the lid, and simmer it for 5 minutes.

4. Add garlic, and simmer it for a minute.

5. Grind sesame seeds. In Japan, people use a suribachi (すり鉢) to grind sesame seeds.　

Suribachi (すり鉢)

Suribachi (すり鉢)

6. Serve in a bowl, and sprinkle ground sesame seeds over it.

7. Enjoy!

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