serves
4
prep
25 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
25
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
High Engagement
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- ½ wombok (Chinese cabbage)
- 2 carrots
- ½ daikon (white radish)
- 750 g skinless and boneless pork belly, thinly sliced
- 100 g enoki mushrooms
- 200 g silken tofu in a tube (round)
- 8 spring onions, finely sliced on a steep diagonal
- 1 tbsp sake (optional)
- 125 ml (½ cup) concentrated chicken stock or concentrated shiro dashi
Instructions
- Cut the Chinese cabbage in half lengthways, then cut into 5 cm lengths and place into the base of a shallow baking dish.
- Using a vegetable peeler, peel the carrots and daikon into long strips. Cut the tofu into 2 -3 cm rounds.
- Shape the pork belly and vegetables into rolls, placing the sliced spring onions and enoki mushrooms into some of the rolls, and packing them on top of the cabbage along with the tofu rounds.
- Place 1 litre water in a large container and add the sake and concentrated chicken stock or dashi. Alternatively, you can use any homemade clear chicken stock. Taste, and adjust the seasoning. It should taste quite salty. It needs to be heavily salted as the saltiness will be diluted by the juices released by the meat and vegetables.
- Pour the broth over the ingredients and simmer for 20 minutes. Serve immediately.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
High Engagement
