Layered Pork and Napa Cabbage Casserole
Filled with napa cabbage to your heart’s content
25 minutes
281kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
-
Chop the pork and cabbage into bite-size pieces.
-
Grate the daikon radish, and allow to dry drain naturally in a colander.
Finely chop the baby scallions. -
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. -
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. -
Serve (4) garnished with the grated daikon radish.
Scatter the baby scallions on top, and pour on the mixed sauce (A).
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