This steamed donabe dish is so tasty and nourishing. The thinly-sliced pork and cabbage always make a great flavor combination. The ingredients are simply steamed in a donabe steamer, Mushi Nabe for 4 – 5 minutes and served with pre-prepared ponzu and garlic miso dipping sauces. Feel free to substitute any ingredients to steam and enjoy!
Vegan option
Substitute pork with tofu or other vegetables.Equipment
Mushi NabeServings
2Ingredients
(Garlic Miso Sauce)
- 2 tablespoons miso
- 1 clove garlic, finely grated
- 2 teaspoons raw brown sugar
- 2 teaspoons rice vinegar
- 1 tablespoon dashi
- 3 – 4 medium cabbage leaves, cut in to bite size pieces
- 2 baby bell peppers, thinly-sliced
- 8 oz (240 g) very thinly-sliced pork shoulder
- 1 tablespoon finely shredded ginger
- 5 oz (150 g) shimeji mushrooms
- Ponzu sauce
Procedure
- Whisk together the ingredients for the garlic sauce in a small bowl until smooth. Set aside.
- Boil water in Mushi Nabe.
- Simply pile up cabbage, baby bell peppers, pork slices, shredded ginger, and shimeji mushrooms in a steam grate. Cover with lid and cook for 4 – 5 minutes over medium-high heat.
- Top with some thinly-slices green onion. Serve with ponzu and garlic miso sauce.
