Tagine-Steamed Ginger and Onion for Colds

Tagine-Steamed Ginger and Onion for Colds

Just add the ingredients and let the pot do the work. It's easy, healthy, and super delicious. The ginger and onion are key.

Ingredients: 2 servings

2 pieces
Green onions
2/3 - 1 stalk
Bean sprouts
1/2 bag
Chinese cabbage
2 leaves
Pork belly (thinly sliced)
3 slices
1 tablespoon
70 ml
to taste
Daikon Radish (for the ponzu)
to taste
Cayenne Pepper Powder (for the ponzu)
to taste


1. Julienne the ginger, thinly slice the green onions diagonally. Cut the green tops of the leek into small pieces to garnish the ponzu sauce. Chop the Chinese cabbage into easy to eat pieces.
2. Quickly wash the bean sprouts, let the daikon radish absorb the ponzu sauce, and cut each slice of pork into 3 pieces.
3. Put the Chinese cabbage and bean sprouts into the tagine pot. If you don't have a tagine pot, a regular earthenware pot is fine.
4. Layer the pork on top. It looks nice when the middle is raised higher than the sides!
5. On top, put in the onion until you feel like there's too much. Then add the ginger. The ginger and green onion really make this hot pot delicious.
6. Add the sake and water, cover with a lid, and cook on low to medium heat.
7. When the pork has cooked through, it's ready! Dip it in ponzu and enjoy.
8. In our house, we put grated daikon radish, chopped onion, and cayenne pepper into our ponzu sauce.

Story Behind this Recipe

This warming dish will help you improve colds and bolster the immune system.
Leave everything up to this amazing earthenware pot!