Finely sliced pork or Shabu Shabu pork (or other types of thinly sliced pork)
○Salt and pepper
Green bell peppers
1/2 a stick
Trumpet mushroom (Eringi mushroom)
Ginger (finely chopped)
1 1/2 tablespoons
Coarsely ground black pepper
About 2 tablespoons
Chop cabbage into chunks, cut both green bell pepper and trumpet mushroom into thin rectangles, and cut japanese leek diagonally into thin slices. I used season-fresh onion instead of Japanese leek in the picture.
Finely chop the ginger.
Make sure your pork slices are cut into bite-sized pieces and have them soaked in the ○ ingredients.
Mix ☆ in a separate bowl.
Coat your pork slices in katakuriko.
Add vegetable oil and chopped ginger, and slowly fry over medium heat to bring out the aroma and of ginger. Add pork slices into the pan and keep stirring over a medium to high heat.
Once the pork slices start to colour, add all the vegetables. When you see the vegetables are cooked, add ☆ and make sure everything is evenly covered in the sauce.
The final sprinkle of coarsely ground black pepper will add a nice kick to the finished dish.
Story Behind this Recipe
I wanted to make a good use of spring cabbage. The flavour of miso and oyster sauce mix is absolutely delicious.
I used 2 large leaves of cabbage for this recipe. If your cabbage seems smaller in size, I would suggest you using a little more than that (3 to 4 leaves). The sauce is quite rich in flavour so you can be generous with the amount of vegetables you add to the pan. The finished dish will be as delicious if you swap japanese leek with onion.