Chinese cabbage and pork belly umami soup with salt.

For cold day in Tokyo, Japan.

Suddenly every day is too cold in Japan and I want something that makes me warm from inside.

This soup should definitely be eaten with rice.
Just slice it up and put it in a pot and it’s almost ready.

You may want to add more ginger.
Just let the Chinese cabbage cook in the crunchy + α and the umami flavour will spread so much that you don’t need any broth like dashi.

! Recipe !
Shredded Chinese cabbage
– about another half of a quarter cut. please refer to the picture.
Shredded ginger – 12,3 g*
*Keep the toppings separate.
Pork belly, cut into small pieces – 100 g
Salt – 1/2 teaspoon.

Cooking sake* – 3 tsp. *If you use “Japanese Sake“, please add more salt.
Water – roughly 300 cc

Salt for adjustment – pinch – add gradually

1. Add all the ingredients and fry with oil from pork belly for about 5 minutes.
(Some of the ingredients will turn slightly brown).
2. Add about 3 teaspoon of sake and remove the alcohol.
3. Add water, bring to the boil, cover and simmer over low to medium heat for about 10 minutes.
Adjust the amount of salt from a pinch to taste at the end.

Kimchi is recommended as a topping to be an accesent taste for the sweet oil of the pork belly ◎
Also as a change of flavour from the middle of timing for the dish.
Hope you are doing well in next week too☺️
See you next Sunday.

Thanks for reading Oden. UCJ!