Cabbage Sauté with Egg 152kcal / per person

recipes

category Egg/TofuSee the Related Food Category Page
recipe number 21007
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.
Cabbage 200 g
Beaten egg 125 g
Ground pork 10 g
(A) Light soy sauce 1/2 tsp
(A) Mirin 1/2 tsp
Finely chopped ginger 1/4 tsp
Finely chopped garlic 1/4 tsp
Sesame oil 1 tsp

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.

When the cabbage is soft, turn the heat to low and add the (A) ingredients and beaten egg. When the egg starts to solidify, place a plate over the frying pan, holding the plate, flip the pan upside down to transfer the egg onto the plate, and cut the egg into bite-sized pieces.

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.
  1. 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).
  2. 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.
  3. When the cabbage is soft, turn the heat to low and add the (A) ingredients and beaten egg. When the egg starts to solidify, place a plate over the frying pan, holding the plate, flip the pan upside down to transfer the egg onto the plate, and cut the egg into bite-sized pieces.