Hakata steaming
It is called Hakata steamed because multiple ingredients are layered and steamed, just like the Hakata weaving used in Hakata obi sashes
How to make it
1
After briefly boiling the cabbage, drain it in a colander, spread it on a cutting board and beat it with a stick
2
Sprinkle flour on the surface of the cabbage
3
Place 3 or 4 pieces of pork belly on top of the floured cabbage, then layer in the following order: cabbage → flour → pork belly → cabbage, forming a dome shape
4
Once layered, transfer to a tray, cover with plastic wrap and steam in a steamer for about 30 minutes
5
While the rice is steaming, make the paste. Place all ingredients (A) except for the water-dissolved potato starch in a frying pan and heat. Once boiling, turn off the heat and add the water-dissolved potato starch to thicken
6
Once steamed, cut into bite-sized pieces, pour over [5], and top with black pepper to finish
Ingredients for 4 people
-
- cabbage
- 1/2 ball (soft part near the center)
-
- For dusting with soft
- Appropriate amount
-
- Pork belly
- 300g
-
[A]
- Bonito dashi
- 1/2 cup
-
- Mirin
- 1 tablespoon
-
- Light soy sauce
- 1 tablespoon
-
- sugar
- 1/2 tbsp
-
- Water-soluble potato starch
- 1 tablespoon
-
- For black pepper
- Appropriate amount
[PR]
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