Hakata steaming
It is said to be Hakata steamed because it is made by stacking multiple ingredients and steaming them, just like the Hakata weave weave used in Hakata obi.
How to make it
1
After boiling the cabbage, turn it into a colander, spread it on a cutting board and pound it with a stick.
2
Flour the surface of the cabbage.
3
Place 3 or 4 pork belly on floured cabbage, stack them in the order of cabbage → floured → pork belly → cabbage, and make a dome shape.
4
Once the layer is finished, transfer it to a batter, cover with plastic wrap and steam in a steamer for about 30 minutes.
5
Make bean paste while it's steamed. Put [A] other than water-soluble potato starch in a frying pan and heat. Once it's boiling, turn off the heat and add water-soluble potato starch to thicken it.
6
Once steamed, cut into pieces that are easy to eat, pour [5] and top with black pepper and it's finished.
Ingredients for 4 people
-
- cabbage
- 1/2 ball (soft part near the center)
-
- cake flour powder
- 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
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