Chinese cabbage and ginger with thin sliced pork belly stew
Dish recipe

Chinese cabbage and ginger with thin sliced pork belly stew

Photo: Shuhei Tonami

For three to four people:

1/4 of Chinese cabbage
1 or 2 sprigs of ginger
200g thin sliced pork belly
about 1/2 liter of water
2 tablespoons of owariya Usu-dash soy sauce
1 tablespoon of soy sauce
1 tablespoon of mirin (sweet cooking sake)
1) Cut up Chinese cabbage and boil it.
2) Trim ginger into thin strips and cut pork into bite-sized pieces.
3) Mix the water, usu-dashi soy sauce , soy sauce and mirin in a pot. Add Chinese cabbage, ginger, and pork and heat over high heat.

4) When the mixture comes to a boil, reduce the heat to low and simmer for about 15 minutes until the ingredients are well-meshed with the flavor of the soup stock.

The soup stock is also delicious, and you can serve it as part of a rice bowl with a starchy sauce.
Mix well 1 tablespoon of corn starch and 2 tablespoons of water.

With the leftover broth in the nabe pot, turn the stove on high heat. When it begins to boil, lower the heat and add the cornstarch/water mixture, blending it into the soup until the broth thickens. Finally, pour over a bowl of rice. 

You can adjust the thickness of the flavor by adding more dashi soy sauce if you like.