A super easy motsunabe-style dish! A quick and delicious one-pan steamed stew recipe that's great for those on a diet

Hello. I am Ayumi Nakaganji, a chef.

This time, we will introduce a "one-pan" recipe that can be made using just one frying pan.

By simmering, you can eat plenty of vegetables and you can use less oil than stir-frying, so it's recommended for people on a diet. This is a recipe I often made. Another appealing point is that it can be made in a short amount of time.

1: Ready in 10 minutes! "Motsunabe-style steamed cabbage"

There are days when I feel like eating a lot of garlic, and on those days I often make steamed cabbage with garlic, similar to motsunabe.

Just put it in a frying pan and steam it. It's also recommended when you don't feel like making anything or when you're pressed for time. This time I served it on a plate, but of course it's also good to just put the whole frying pan on the table.

You bought a head of cabbage but it just won't go away... This is a great product for times like that.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
1/2 cabbage
Thinly sliced pork shoulder (or pork belly) - 120g
Garlic...2 cloves
Sliced chili peppers... appropriate amount
A. Dashi stock・・・400ml
A Soy sauce・・・1/2 tablespoon
A Mirin・・・1 tablespoon
A Miso...2 tablespoons

<How to make>

(1) Roughly chop the cabbage. Thinly slice the garlic. Cut the pork into bite-sized pieces.

(2) Put A in a frying pan, then add the cabbage, garlic, and sliced chili peppers in that order. Cover and simmer over medium heat for about 5 minutes.

(3) Mix everything together, spread the pork on top, and simmer for another 2 minutes or so.

I add the pork last because I want the meat to be tender, but if you don't mind, you can add everything together from the beginning. It's also great with yuzu pepper.

2: Just layer and steam "Layered steamed komatsuna and zha cai"

The umami of the pickled mustard greens brings out the flavor, so even with just a few seasonings, this dish is satisfying. The crunchy texture of the bean sprouts adds a nice accent. Just put it in a frying pan and it's ready to go.

It goes well with white rice, but it's also recommended as a snack!

Image: Ayumi Chuganji

[Ingredients (for 2 people)
Thinly sliced pork・・・100g
Komatsuna・・・1/2 bag (100g)
Bean sprouts・・・1/2 bag (100g)
Vermicelli・・・60g
Zha cai・・・50g
Salt...appropriate amount
Pepper...a little
A Water・・・300ml 　
A Oyster sauce...2 teaspoons
A Sake・・・2 tablespoons
Sesame oil...1 tablespoon

<How to make>

(1) Cut the komatsuna into 3cm pieces and separate the stems and leaves. Remove the roots from the bean sprouts (this is OK if you have time). Roughly chop the zha cai. Cut the pork into bite-sized pieces.

(2) Layer the bean sprouts, vermicelli, komatsuna stems, pork, and zha cai in a frying pan, then add ingredients A.

(3) Cover and turn heat to medium. Once boiling, turn heat to low-medium and simmer for about 8 minutes. After about 6 minutes, mix everything together and add the komatsuna leaves (add more if the liquid seems to have evaporated).

(4) Once the vermicelli is soft, season with salt and pepper and drizzle with sesame oil.

It's also delicious with a drizzle of chili oil or a sprinkle of chili pepper.

When you cut zha cai on a cutting board, doesn't it get oily on the cutting board or slip away from the knife, making it difficult to cut? I stick kitchen scissors into the jar of zha cai and just chop it up. It's a bit wild, but I recommend it.

This one-pan recipe requires less washing up and is both easy and delicious, so please give it a try. (Text by Ayumi Nakaganji)
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