Happy Donabe Life

Steamed Pork and Cabbage Shabu Shabu

Buta Cabbage Mushi Shabu Shabu

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 Nabe

Servings

2

Ingredients

(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

  1. Whisk together the ingredients for the garlic sauce in a small bowl until smooth. Set aside.
  2. Boil water in Mushi Nabe.
  3. 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.
  4. Top with some thinly-slices green onion. Serve with ponzu and garlic miso sauce.
MRS DONABE’S RECIPES

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