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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Pork and Chinese cabbage stew

Hakusai to butaniku no nimono

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

    For the stock

  • 300 ml dashi
  • 2 tsp soy sauce
  • 2 tsp<

Method

  1. Cut off the hard part at the base of the cabbage and cut vertically into three pieces. Then chop these into strips of 3-4 cm in length.
  2. Place the ingredients for the stock into a pan and heat, add the meat and then stir carefully with cooking chopsticks, ensuring t
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