千层白菜猪肉锅Layered Chinese Cabbage Pot

Directions

这是日本传统锅物料理~千层白菜猪肉锅。白菜、猪肉各自的鲜肉在层层叠叠的结构里互相作用、融合，让汤汁的味道鲜美，富有层次。

Step 1

猪肉片摊开在粘板上，大略撒上盐和黑胡椒，放在一旁15分钟左右。Place meat slices on chopping board, marinate with dash of salt & pepper for about 15 minutes.

Step 2

白菜一层层剥开洗净备用，20cm口径的锅使用差不多半颗的份量。Wash Chinese cabbage sprig by sprig.

Step 3

将适量柴鱼片加入三、四碗清水小火煮开（也可加入昆布）。Boil Bonito flakes with 4 bowls of water until boiled.

Step 4

接着，将猪肉片叠在一片白菜上，再将另一片白菜叠上。一份叠三片白菜、三片猪肉片就好方便接下来的操作。Place 1 slice of meat on each sprig of Chinese cabbage and top with another Chines cabbage; each set with 3 layers; repeat steps until all ingredients used.

Step 5

将每一份白菜猪肉都切成5cm的大小。Cut each set of layered Chinese cabbage into 5cm blocks.

Step 6

接着，慢慢将白菜猪肉都塞进锅内，越紧实排列越好。Arrange all layered Chinese cabbage blocks into a 20cm pot; try to arrange them closely as possible.

Step 7

将锅子都塞满后，倒入先前已煮好的柴鱼高汤至八分满，随后加入酱油、味霖、料酒。盖上锅盖煮30分钟完成。Once the pot is fully stuff with layered Chinese cabbage, pour in Bonito stock until 80 full, add in soy sauce, mirin and rice wine; cover with lid and boil for 30 minutes, done.