• Chinese cabbage4 leaves
• Carrot4 cm
• Pork belly100g
• Spinacha pinch
• Onion1/4
• Fresh ginger roota pinch
• ★Soy sauce2 tbsp
• ★Sake1 tbsp
• ★Mirin1 tbsp
• ★Water200 ml
• ★Cornstarch2 tbsp

1. 1

   Stir-fry 100g pork belly and a pinch of minced fresh ginger root in a frying pan. Once fragrant, cook through.

2. 2

   Julienne 4 Chinese cabbage leaves, slice 4 cm carrot into rings, and slice 1/4 onion. Add them to the pan in order and stir-fry.

3. 3

   Add 200 ml water, 2 tbsp soy sauce, 1 tbsp sake, and 1 tbsp mirin. Mix in a pinch of cooked spinach and simmer.

4. 4

   Dissolve 2 tbsp cornstarch in 2 tbsp water, then slowly pour it into the pan from the edge to create a thickened sauce.

Fresh ginger root is optional, but adding it deepens the flavor and adds richness to the dish.

• Calories280 kcal
• Protein14 g
• Fat12 g
• Carbs28 g
• Sodium2.2 g