「豚バラと白菜のトロトロ鍋」は、白菜の甘みと豚バラの旨みが溶け合う、
体も心も温まる家庭の定番。豚肉のビタミンB1で疲労回復を助け、
白菜・ねぎ・椎茸からは食物繊維やビタミン、ミネラルをしっかり補給できます。
干し椎茸の戻し汁と調味料で自然なコクが生まれ、春雨で食べ応えも十分。
仕上げにごま油と柚子胡椒を添えれば、香りよく後味さっぱり、栄養バランスの良い一鍋です。
Pork Belly and Napa Cabbage Simmered Hot Pot
This comforting hot pot combines the natural sweetness of napa cabbage with the rich umami of pork belly,
creating a dish that warms both the body and soul — a true family favorite in Japanese home cooking.
Pork is rich in vitamin B1, which helps reduce fatigue, while cabbage, green onions, and shiitake mushrooms provide plenty of fiber,
vitamins, and minerals. The soaking liquid from dried shiitake adds deep, natural umami, and glass noodles make the dish hearty and satisfying.
Finished with a touch of sesame oil and yuzu kosho,
it becomes wonderfully aromatic with a clean, refreshing aftertaste — a well-balanced, nourishing one-pot meal.
【材料】
豚バラスライス 200g
白菜 1／6個
長ねぎ 1本
干し椎茸 4枚
春雨 40ｇ
干し椎茸の戻し汁 200cc
酒 大さじ2
みりん 大さじ2
醤油 大さじ2
オイスターソース 大さじ１
ごま油 適量
柚子胡椒 適量
塩 少々
柚子の皮千切り ※無くてもよい
【作り方】
白菜は、葉っぱと茎に切り分け、葉はざく切り、茎はそぎ切りにする
長ねぎは斜め薄切りにする
干し椎茸は戻して、軸を取り薄切りにする
春雨はぬるま湯で戻して、ザルに上げ水気を切る
豚肉は5cm長さに切って塩少々をふっておく
土鍋に白菜の茎を敷き詰め豚肉、長ねぎ、椎茸を上に乗せ
干し椎茸の戻し汁200㏄、酒大さじ2、みりん大さじ2、醤油大さじ2
オイスターソース大さじ1をかけて蓋をして中火にかける
肉に火が通ったら軽くほぐして、春雨と白菜の葉を加え蓋をしてさらに3〜4分煮る
※水分が少なかったら椎茸の戻し汁か水を加えて調節
白菜の葉がくたっとしたら全体を混ぜ合わせ、ごま油を回しかけ
柚子の皮をふる
味が薄ければ塩か柚子胡椒でもOK
Ingredients
200 g sliced pork belly
1/6 head napa cabbage
1 green onion (Japanese long onion / negi)
4 dried shiitake mushrooms
40 g glass noodles (harusame)
Seasoning / Broth
200 ml shiitake soaking liquid
2 Tbsp sake
2 Tbsp mirin
2 Tbsp soy sauce
1 Tbsp oyster sauce
Finishing
Sesame oil, to taste
Yuzu kosho, to taste
A pinch of salt
Thinly sliced yuzu peel (optional)
Instructions
Separate the napa cabbage leaves and stems. Chop the leaves into large pieces and slice the stems diagonally.
Thinly slice the green onion.
Rehydrate the dried shiitake mushrooms, remove the stems, and slice thinly.
Soak the glass noodles in lukewarm water, then drain well.
Cut the pork into 5 cm pieces and lightly sprinkle with salt.
In a donabe (Japanese clay pot) or regular pot, layer the cabbage stems on the bottom. Place the pork, green onion, and shiitake on top.
Pour in the shiitake soaking liquid, sake, mirin, soy sauce, and oyster sauce. Cover and cook over medium heat.
Once the pork is cooked through, gently loosen it and add the glass noodles and cabbage leaves. Cover and cook for another 3–4 minutes.
If there is not enough liquid, add a little more soaking liquid or water.
When the cabbage is tender, mix everything together, drizzle with sesame oil, and sprinkle with yuzu peel (if using).
Adjust the taste with salt or a little yuzu kosho, if desired.
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