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Spring Cabbage and Pork with Ume Miso Sauce

Cook time30 minutes
Total time30 minutes
Servings: 2
Author: Yuko Asano@Kuracooking
Cost: 400 yen

Ingredient

  • 150 g Spring cabbage
  • 1/4 Fresh onion
  • 200 g Sliced pork thigh
  • 1 Deep-fried tofu

Ume miso sauce

  • 2 Sour plums
  • 2 tbsp Miso
  • 2 tsp Golden syrup
  • 1 tbsp Mirin (sweet cooking rice wine)
  • 50 cc Water
  • A lot Love

Instructions

  •  Cut cabbage core into thin slices and leaves into bite-sized pieces.
  • Cut fresh onion into thin slices and let them air dry.
  •  Cut pork thighs into 4 cm pieces.
  • Cut fried tofu in half lengthwise and cut into 1.5cm pieces.
  • Fry the fried tofu in a frying pan until crispy and remove from the pan.
  • Add 1 tablespoon of olive oil (not included in the quantity) to the pan, add 3 and fry well.
  • Mix all the ingredients of Ume-miso sauce and bring to a boil.
  • Spread 1 on a plate and put 2, 5 and 6 on it.
  • Pour 7 on top of 8 and serve.

Notes

Spring cabbage and ume-miso sauce go well together, this recipe is perfect for spring!
©2022 Yuko Asano