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1
Combine the pork mince filling and * ingredients in a bowl.
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2
MIx well until evenly combined.
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3
Divide into 3 equal portions.
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4
Line your chopping board with cling film and place a Chinese cabbage leaf on top.
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5
Sprinkle with flour.
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6
Spread 1/3 of the filling over the cabbage, then sprinkle with flour.
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7
Next, alternate the direction of the leaves and repeat the same process.
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8
Layer the filling and Chinese cabbage leaves with flour sprinkled between the layers.
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9
Wrap the cling film around the layered Chinese cabbage and pork mince and shape to secure.
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10
Since the Chinese cabbage leaves were too long, I cut the cake in half and wrapped each half separately as shown.
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11
Place on a microwave-proof dish and microwave (at 600 W) for 6-9 minutes.
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12
Use a deep dish.
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13
If you have a suitably sized dish, you may not have to cut the layered cake in half.
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14
Remove the cling film.
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15
Use the cooking liquid underneath to make the an sauce.
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16
In this photo, I microwaved it for 6 minutes.
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17
The leaves still look crispy.
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18
Microwave longer to suit your taste.
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19
Slice the layered cake on a chopping board to your preferred thickness.
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20
Dissolve the katakuriko in 1 tablespoon of water, the ponzu, and cooking liquid.
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21
Microwave the mixture for 1-2 minutes.
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22
Stir halfway through.
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23
When the mixture thickens, it is ready.
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24
Alternatively, you can heat the mixture in a small sauce pan to thicken.
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25
Transfer the layered Chinese cabbage and pork mince cakes onto a serving plate and pour the ponzu an sauce over them.
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26
Garnish with the green onion and sesame seeds.
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27
Cut into bite-sized pieces for easier consumption.
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28
If you use cut leaves, not whole leaves, arrange the leaves evenly as there are different thicknesses.
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29
Tightly wrap in cling film to shape and then microwave.
