Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, pork and cabbage rice bowl with yuzu pepper. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Pork and Cabbage Rice Bowl With Yuzu Pepper is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Pork and Cabbage Rice Bowl With Yuzu Pepper is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pork and cabbage rice bowl with yuzu pepper using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pork and Cabbage Rice Bowl With Yuzu Pepper:

1. Prepare Pork (coarsely chopped thigh offcuts)
2. Prepare Cabbage
3. Take Japanese leek (or green onion)
4. Make ready Yuzu pepper paste
5. Prepare Shiro-dashi
6. Make ready Soy sauce
7. Make ready Sugar

Instructions to make Pork and Cabbage Rice Bowl With Yuzu Pepper:

1. Shred the cabbage (it doesn't have to be ultra-thin) and cut the leek up on the diagonal.
2. Roughly chop up the pork into small, thin pieces.
3. Dissolve the yuzu pepper in the shiro-dashi.
4. Massage the pork with the mixture.
5. Boil the cabbage until it's at the desired level of tenderness.
6. Heat some oil in a frying pan and stir fry the pork.
7. When the meat has cooked through and changed color, add the sugar and leek.
8. Adjust the seasoning with soy sauce.
9. Put some rice in a bowl, top with the well drained cabbage, add the pork from Step 8 and it's done.

So that’s going to wrap this up for this special food pork and cabbage rice bowl with yuzu pepper recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!