Layered Pork and Napa Cabbage Casserole
Filled with hakusai to your heart’s content
25min
281kcal
700mg
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Chop the pork and hakusai into bite-size pieces.
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Grate the daikon radish, and allow to dry drain naturally in a colander. Finely chop the baby scallions.
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Cover the bottom of a casserole or shallow pot or pan with 1/5 of the hakusai, then spread 1/4 of the pork on top. Repeat and finish with hakusai on top.
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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 hakusai is tender.
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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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