Here is a nice cold weather recipe for you. I should have posted it yesterday since it is supposed to hit 30 degrees today. A lot of the blogs I follow are from North America where fall has already set in. Ever since September started I have been reading about pumpkin, apples, soups, etc jealously. I think this is the first week it has dropped below 30 in three months. I woke up this morning with cold feet and it was blissful. Thank you rain all day yesterday! Anyway, back to food. This recipe is really loosely based on something I saw in an edition of Orange Page (a Japanese cooking magazine). I cannot locate the original to give credit but I think I’ve changed it enough to make it my own.
Simmered Cabbage and Pork
200g ground pork or pork and beef mix
2 tablespoons miso
1-2 tablespoons cooking sake
1/4-1/2 cup panko (or bread crumbs, leftover rice, bread, etc.)
10-15 cm negi or leek, sliced very thinly
salt and pepper to taste
a little less than half a small cabbage, separated into leaves
1-2 cups fish stock (dashi)
Separate the cabbage into leaves and wash. Flatten any really curvy pieces. Mix the rest of the ingredients, except the fish stock, in a bowl with your hands until combined. Decide how many layers you want to do. I did cabbage, meat, cabbage, meat, cabbage, meat, cabbage. You want to layer the cabbage and meat with cabbage on top and bottom. Divide your ingredients up based on how many layers you want. Layer your ingredients in a large sauce pan or small soup pot starting and ending with cabbage. Pour the fish stock gently over the top. Bring to a gentle boil, turn down and simmer gently covered until cooked through. Make sure you don’t boil it too much as the layers will probably be ruined – it won’t affect the taste though.