Sir-fried meat and veggies with rice can be a quick & satisfying everyday dinner for busy family. I often cook this dish especially when cabbages are in season as they are juicy and sweet. Minced meat is always reasonably priced and it is easy to use. The cost of this dish for 4 people can be only $10.
1/2 Cabbage *about 500g
500g Pork Mince
1 small piece Ginger *grated or finely chopped
1 tablespoon Oil
1 teaspoon Potato Starch Flour *mixed with 2 teaspoons Water
Toasted Sesame Seeds
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix) *optional
3 tablespoons Miso *add extra 1 tablespoon if required
1 tablespoon Soy Sauce
2 tablespoons Sake (Rice Wine) OR Water
2 tablespoons Mirin
2 tablespoons Sugar
1 tablespoon Toban Djan (Chili Bean Sauce)
1 teaspoon Sesame Oil *for flavour, optional
- Make sauce by mixing all the sauce ingredients in a bowl. Taste the sauce and add extra Miso or Soy Sauce if required, depending on the saltiness of Miso you use.
- Cut Cabbage leaves into 3cm pieces.
- Heat Oil in a large frying pan of wok over the high heat, cook Pork Mince and Ginger. When Pork changed colour, add Cabbage and cook, stirring, until Cabbage is softened.
- Add the sauce and mix to combine. Slightly lower the heat and keep cooking for 1-2 minutes, and there should be quite a bit of liquid in the pan. Add the starch mixture to the liquid and mix well to combine.
- Sprinkle some Toasted Sesame Seeds, Spring Onion and/or Shichimi (Japanese Chilli Spice Mix), and enjoy with freshly cooked rice.
This was fantastic! Great flavors, and easy to make. Looking forward to trying some more of your recipes.
Robin, thank you for such a positive comment. If you like this dish, there are so many other dishes you would enjoy. Can’t wait to hear from you again.
It is official, I am in love with your blog :-)) Just finished eating a big portion of this dish. It is so simple to make and really packs a punch in flavour. I had some chicken in the fridge and a pointed cabbage so that is what I used. Because of this I had no liquid and did not need any starch. I will use a little less miso and soy next time but that is just a small detail. I am certainly making this again! Thank you so much for sharing this recipe
I am glad my recipes have inspired you. Please alter the recipes and make your own. Seasoning is tricky because we all have different taste and we use different products.
I made it with wombok instead, tasted delicious too 🙂
I love wombok version, too.
Hi Hiroko—I had ground pork and cabbage, found this on Cookpad, and we loved it! My husband is born and raised in Osaka and we’re trying to expose our kids to as much Japanese food and culture as we can. Can’t wait to try more of your recipes.
Thank you for the comment. Food is so important for children. Hope you can find many dishes that you can enjoy.