- Cut the cabbage into large, bite-sized pieces and slice the pork belly into 2.5-3 inches length.
- In a frying pan, layer the cabbage, followed by the bean sprouts, and spread the pork belly on top. Add the grated garlic and dashi broth, cover with a lid, and steam on medium heat for about 10 minutes.
- Once cooked, sprinkle with green onions and add the butter on top.
- Stir well to evenly distribute the flavors and sprinkle with black pepper to taste before servings.
ingredients
Cabbage 18 oz
Thinly sliced pork belly 10 oz
Bean sprouts 7 oz
Grated garlic 1 tbsp
Kikkoman® Hon Tsuyu 5 tbsp
Green onion (chopped) As desired
Butter 1 tbsp
Black pepper As desired
directions
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
