![Pork and Cabbage in Sweet Vinegar Sauce](/en/cookbook/assets/img/00003836.jpg)
Ingredients(Servings: 2)
Directions
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Chop the pork into large bite-size pieces. Massage in the sake, soy sauce and pepper (from A), and sprinkle on the potato starch (A) to season.
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Diagonally slice the cabbage leaves into large pieces.
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Randomly cut up the bell pepper and green pepper.
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Remove the hard base from shiitake mushrooms, then quarter. Diagonally slice up the negi.
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Heat the sesame oil in a fry pan, saute (1), add in the ginger and (4) and continue to saute until fragrant.
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Add in (2) and (3), saute all together. Once softened, add in (B) and saute all ingredients.
Cooking Basics
Green peppers - random cut
![](/en/cookbook/basic/vegetables/img/pimiento_im05.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im06.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im07.jpg)
Place the knife diagonally on the round green pepper and cut it up irregularly. When the cut is close to the seeds, stand the green pepper up and cut in a manner to avoid the seeds so that you can neatly cut to the end.
Shiitake mushrooms - removing the hard base
![](/en/cookbook/basic/vegetables/img/shiitake_im01.jpg)
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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