Craving a comforting and flavorful meal that's both quick and easy to make? Look no further than this delicious Chinese Cabbage Ankake Rice Bowl! This recipe showcases the versatility of humble Chinese cabbage, transforming it into a satisfying and nutritious centerpiece. The tender cabbage is perfectly complemented by a savory, glossy ankake (thickened sauce) that's bursting with umami. This dish is a perfect weeknight dinner, offering a delightful balance of textures and tastes without demanding hours in the kitchen. It’s packed with flavor and surprisingly easy to customize to your liking.
Forget complicated takeout orders and enjoy the simplicity of home-cooked goodness. This Chinese Cabbage Ankake Rice Bowl is a testament to how simple ingredients can create an extraordinary culinary experience. Ready to learn how to make this fantastic meal? Let's dive into the step-by-step instructions below!
Tools Needed
- Knife
- Cutting board
- Frying pan
- Chopsticks
- Bowl
Ingredients
- Chinese Cabbage: 250g (about 1/8 head)
- Thinly Sliced Pork Belly
- Carrots
- Green Onions
- Rice
- Water
- Soy Sauce
- Mirin
- Sake
- Chicken Stock Powder
- Grated Garlic
- Grated Ginger
- Sesame Oil
- Potato Starch
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Cut off the core of the Chinese cabbage. Separate the blade and core parts roughly.
- Cut the core part into 3cm wide pieces. Cut the blade part into 3-4cm wide pieces.
- Wash and dry both parts.
- Peel and thinly slice the carrots, then cut lengthwise into 1cm wide pieces.
- Cut the green onions into small pieces for garnish.
- Cut the pork into bite-sized pieces and season with salt and pepper.
Step 2. Stir-fry and Cook the Vegetables and Meat
- Heat sesame oil in a pan. Add the pork and stir-fry until about 80% cooked.
- Add carrots and the cabbage core, stir-frying until the oil coats the vegetables.
- Add garlic and ginger, stir-fry, then pour in sake and stir quickly. Cover and steam-fry for 2 minutes on low-medium heat.
- Add the cabbage leaves, stir-fry until the cabbage is reduced by about half. Add salt.
- Add water, chicken stock, soy sauce, and mirin. Bring to a boil, then cover and simmer for 5 minutes on low heat.
Step 3. Thicken and Finish the Sauce
- Mix potato starch with water.
- Turn off the heat. Mix the potato starch mixture and pour it in, stirring quickly. Bring back to a boil and cook for 1-1.5 minutes.
- Drizzle sesame oil and stir.
Step 4. Serve
- Serve over rice and garnish with green onions.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Separating and cutting the cabbage core helps the flavor penetrate better.
- Add any vegetables you like, such as onions, shiitake mushrooms, or wood ear mushrooms.
- Steaming the cabbage increases sweetness.
- Turn off the heat before adding the potato starch to prevent it from becoming soggy.
Nutrition
- Calories: varies*
- Fat: varies*g
- Carbs: varies*g
- Protein: varies*g
FAQs
1. Can I use other vegetables besides Chinese cabbage?
Absolutely! Bok choy, Napa cabbage, or even spinach would work well as substitutes. Adjust cooking time as needed based on the vegetable's tenderness.
2. What can I do if my ankake sauce is too thick or too thin?
If it's too thick, add a little more water or broth to thin it out. If it's too thin, simmer it uncovered for a few more minutes to reduce the liquid. You can also add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) for extra thickening.
This Chinese Cabbage Ankake Rice Bowl recipe is a winner for its simplicity, delicious flavor, and impressive results. Enjoy this comforting and satisfying meal any night of the week, and don't hesitate to experiment with different additions to personalize it to your taste. Happy cooking!