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1
Lightly parboil the hard, white stems of the Chinese cabbage, and carrot (or microwave them).
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2
Dissolve the katakuriko in water to make katakuriko slurry, and set aside.
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3
The photo shows the parboiled Chinese cabbage and carrot, and Chinese cabbage leaves.
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4
These are the rest of the vegetables, and other ingredients.
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5
(The prawns and squid are not shown in this photo, but I added them later.)
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6
Stir-fry the ginger in 2 tablespoons of sesame oil.
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7
Stir-fry the pork, then add the rest of the ingredients.
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8
You have parboiled the vegetables that take longer to cook in Step 1, so don't overcook them.
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9
Add less water than the volume of the vegetables, and bring it to a boil.
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10
Add the Chinese soup stock, season with salt (or soy sauce), and thicken the sauce with the katakuriko slurry.
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11
And it's done.
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12
Addendum 1: Rehydrate dried wakame seaweed.
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13
Combine it with sesame oil, soy sauce, Japanese leek, and sesame seeds.
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14
Make a bowl of soup with Chinese soup stock, and add the wakame mixture to make wakame soup.
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15
Addendum 2: Divide julienned ginger and thinly sliced ginger into small portions, cover with cling film, and keep them in the freezer.
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16
They will come in handy since you can use the thinly sliced ginger to make simmered fish, and you can use the julienned ginger to make this dish.
