Enjoy the umami flavor of dried shiitake mushrooms and pork.
- Cooking time
- 20 minutes
- Nutrition information is for one serving.
- Separate the cabbage leaves from the core. Thinly slice the core and cut the leaves into 1 cm (1/2 in) widths. Slice the beef into 1 cm (1/2 in) widths. Soak and soften the shiitake mushrooms in 4 cups of water, (set aside the broth), and cut them into 1 cm (1/2 in) widths. Thinly slice the garlic.
- Add some more water to the mushroom broth bringing it to 5 cups. Pour in a pot, mix with katsuo dashi, garlic, pork, cabbage and heat. As it boils scoop off the scum that forms on the surface.
- Once the vegetables begin to soften, season with soy sauce, salt, and pepper.