Chinese cabbage leaves (preferably the outer leaves)
Green onion and sesame seeds
[For the pork mince filling:]
Shiitake mushrooms, finely chopped (optional)
Green onion, finely chopped
Ginger, finely chopped
＊Soy sauce and sake
1 teaspoon each
Combine the pork mince filling and ＊ ingredients in a bowl. MIx well until evenly combined. Divide into 3 equal portions.
Line your chopping board with cling film and place a Chinese cabbage leaf on top. Sprinkle with flour.
Spread 1/3 of the filling over the cabbage, then sprinkle with flour.
Next, alternate the direction of the leaves and repeat the same process. Layer the filling and Chinese cabbage leaves with flour sprinkled between the layers.
Wrap the cling film around the layered Chinese cabbage and pork mince and shape to secure. Since the Chinese cabbage leaves were too long, I cut the cake in half and wrapped each half separately as shown.
Place on a microwave-proof dish and microwave (at 600 W) for 6-9 minutes. Use a deep dish. If you have a suitably sized dish, you may not have to cut the layered cake in half.
Remove the cling film. Use the cooking liquid underneath to make the an sauce. In this photo, I microwaved it for 6 minutes. The leaves still look crispy. Microwave longer to suit your taste.
Slice the layered cake on a chopping board to your preferred thickness.
Dissolve the katakuriko in 1 tablespoon of water, the ponzu, and cooking liquid.
Microwave the mixture for 1-2 minutes. Stir halfway through. When the mixture thickens, it is ready. Alternatively, you can heat the mixture in a small sauce pan to thicken.
Transfer the layered Chinese cabbage and pork mince cakes onto a serving plate and pour the ponzu an sauce over them. Garnish with the green onion and sesame seeds.
Cut into bite-sized pieces for easier consumption.
If you use cut leaves, not whole leaves, arrange the leaves evenly as there are different thicknesses. Tightly wrap in cling film to shape and then microwave.
Story Behind this Recipe
I usually use this combination for making a hot pot. I decided to cook this without using a pot.
If the cooking liquid evaporates, add more water to make the an sauce. Adjust the taste of the ponzu an to your taste. Wrap the layered cakes tightly in cling film to shape. Adjust the cooking time according to the thickness of the Chinese cabbage leaves and filling.