[Materials (for 2 people)]
Chinese cabbage...180g
Thinly sliced pork belly...60g
Dashi base...3g
Water...100ml
Radish...200g
Ponzu sauce...appropriate amount
☆Condiments☆
Radish...appropriate amount
Perilla...2 pieces
Yuzu...1/4 piece
[How to make]
1. Layer Chinese cabbage and pork belly alternately and cut into 5cm wide pieces.
Spread 2.1 in a clay pot.
3. Add dashi stock and water and heat.
4. Grate the radish and squeeze out the water.
*Separate the seasonings.
When 5.3 is cooked, put 4. in the middle.
☆Condiments☆
Tear the shiso leaves by hand and mix with the grated radish.
Cut the yuzu into 1/8 size pieces.
Enjoy with ponzu sauce.
<Nutritional value (for 1 person)>
Energy 153kcal Protein 5.8g Fat 10.5g Carbohydrate 7.1g Salt equivalent 2.0g