Pork and Cabbage Rice Bowl With Yuzu Pepper

Pork and Cabbage Rice Bowl With Yuzu Pepper

The yuzu pepper flavor makes this pork rice bowl refreshing and delicious. Since the meat is cut thinly anyway to make it easy to eat, offcuts or chopped meat are fine to use!

Ingredients: 2 servings

Pork (coarsely chopped thigh offcuts)
250 g
about 1/4 (or to your liking)
Japanese leek (or green onion)
1/2 stalk
Yuzu pepper paste
about 1 teaspoon (or to taste)
about 1 tablespoon
Soy sauce
1 tablespoon
a pinch


1. Shred the cabbage (it doesn't have to be ultra-thin) and cut the leek up on the diagonal.
2. Roughly chop up the pork into small, thin pieces.
3. Dissolve the yuzu pepper in the shiro-dashi.
4. Massage the pork with the mixture.
5. Boil the cabbage until it's at the desired level of tenderness.
6. Heat some oil in a frying pan and stir fry the pork.
7. When the meat has cooked through and changed color, add the sugar and leek.
8. Adjust the seasoning with soy sauce.
9. Put some rice in a bowl, top with the well drained cabbage, add the pork from Step 8 and it's done.

Story Behind this Recipe

I wanted to make a tasty rice bowl for lunch, but I didn't have a lot of time.