I made simmered cabbage and pork two weeks ago and decided to expand on the recipe. You may notice a color difference in the soup. I added some Chinese chili paste to the meat mixture. I cooked this in the slow cooker but it works just the same on the stove top.
Simmered Vegetables, Pork and Tofu
200g ground pork or pork and beef mix
1/2 block firm tofu
2 tablespoons miso
1 teaspoon Chinese chili paste
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 a quarter of a Chinese cabbage, chopped into large bite sized pieces7cm of daikon, sliced thinly
1/2 carrot, sliced thinly
2-3 cups fish stock (dashi)
Chop the Chinese cabbage into large but still bite sized pieces and wash. Mix the rest of the ingredients, except the fish stock, carrot and daikon, in a bowl with your hands until combined. Decide how many layers you want to do. I did Veggies, meat, veggies, meat, veggies, meat, veggies. You want to layer the veggies and meat with veggies on top and bottom. Divide your ingredients up based on how many layers you want. Layer your ingredients in a crock pot, large sauce pan or small soup pot starting and ending with veggies. Pour the fish stock gently over the top. Cook on low for a few hours or high for an hour in the crock pot. On the stove 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.