|category||Egg/TofuSee the Related Food Category Page|
|cooking time||10 minutes|
|comment||Green cabbage is often eaten in Japan. Japanese people are said to eat a lot of cabbage and cabbage is actually an ingredient in a variety of dishes including in boiled dishes, as a garnish for tonkatsu and in deep-fried dishes. This dish is easy to make with eggs that can be found in most home refrigerators.|
|image||Have you ever tasted sweet cabbage? Steam the cabbage and serve with eggs cooked your favorite way.|
Separate the core from the cabbage leaves. Thinly slice the leaves into 1 cm wide and 3-cm long strips, then the core into 3-cm long pieces (usu-giri).
Heat the sesame oil in a non-stick frying pan and stir-fry the garlic and the ginger. When the aroma is released, add the ground pork and stir-fry until the meat is thoroughly cooked, then add the (1) cabbage to the frying pan, and stir-fry on a medium heat to reduce the water content of the cabbage.
|technique||Do not sauté cabbage; steam the moisture out of it. The tip is to evaporate the moisture out of the cabbage to concentrate the sweetness.|