Photo: Layered Pork and Napa Cabbage Casserole

Filled with napa cabbage to your heart’s content

Cooking time
25 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

200 g (7 oz.)

1/3 head

100 g (1/2 US cup)

8 cm (about 3-1/4 in.)

5 stalks


3 Tbsp

1 Tbsp

1 Tbsp

1 heaping Tbsp


  1. Chop the pork and cabbage into bite-size pieces.
  2. Grate the daikon radish, and allow to dry drain naturally in a colander.
    Finely chop the baby scallions.
  3. Cover the bottom of a casserole or shallow pot or pan with 1/5 of the cabbage, then spread 1/4 of the pork on top.
    Repeat and finish with cabbage on top.
  4. Pour the sake and 100 ml (3-1/2 oz.) of water on (3) and cover with a lid.
    Simmer over medium heat until the cabbage is tender.
  5. Serve (4) garnished with the grated daikon radish.
    Scatter the baby scallions on top, and pour on the mixed sauce (A).