Simmered Pork Patties and Chinese Cabbage
The hero of today's dish, Simmered Pork Patties and Chinese Cabbage is not the pork patties but the Chinese cabbages. The cabbages are sautéed, then simmered with the pork patties in a lightly flavoured sauce until they melt in your month. Simmered Pork Patties and Chinese Cabbage is a Japanese home-cooking dish that you will probably never see in restaurants. It looks very simple but is so delicious.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 350g / 0.8lb Chinese cabbage
- 1 stem shallot ((Aussie)/scallions)
- 1 tbsp sesame oil
- 1 tbsp oil
- 250g / 0.6lb pork mince/ground pork
- 100g / 3.5oz tofu ((note 1))
- 30g / 1.1oz shiitake mushrooms finely diced
- 1 tsp grated ginger
- 1 tsp cornflour/corn starch
- 1 tsp soy sauce
- 1 egg yolk ( or ½ egg)
- 200ml / 6.8oz dashi stock
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- ½ tsp salt
- 1 tbsp cornflour/corn starch ( diluted in 1 tbsp water)
Instructions
- 1
Halve the Chinese cabbage leaves vertically, then slice diagonally using sogi-giri method, perpendicular to the first cut, into large bite-size pieces (see the photo in the post).
- 2
Cut the shallot/scallions diagonally into 5cm long.
- 3
Place a clean kitchen towel or kitchen paper on a cutting board and place the tofu pieces on it. Cover the tofu pieces with another kitchen towel/paper, then place a tray with a small weight, or a flat large plate upside down on top of it.
- 4
Tilt the cutting board, with the lower end to the sink so that the excess water drains into the sink. Leave for 10-15 minutes.
- 5
Place the tofu in a bowl and break it into small crumbs by hand. Add all the remaining Pork Patties ingredients to the bowl and mix well.
- 6
Wet your hands and take 1/15 or 1/16 of the pork mixture, and make a flat round patty of 5cm / 2” in diameter. Repeat and make 15-16 patties. (note 2)
- 7
Add sesame oil and oil to a large frying pan and heat over medium heat.
- 8
Place the patties in the frying pan and cook for about 1-2 minutes until the bottom of the patties become golden brown.
- 9
Turn them over and cook further 1 minute or so until the bottom of the patties become golden brown. It's OK even if the patties are not cooked through. Transfer the patties to a plate.
- 10
Add the stem part of the Chinese cabbage pieces to the pan and sauté over medium high heat for 30 seconds, then add the rest of the Chinese cabbage pieces and shallots to the pan. Cook another 30 seconds.
- 11
Add the Simmering ingredients, excluding cornstarch, and the patties to the pan and bring it to a boil. Reduce the heat to medium low and cook with a lid on for about 10 minutes until the Chinese cabbage pieces become soft.
- 12
Add the cornstarch to the pan and mix well. When the sauce thickens, turn the heat off.
- 13
Serve while hot - individually or on a large plate to share.