12min Wombok & Pork mille-feuille (Japanese hondashi taste)

Konnichiwa 🙂
Today’s menu is Wombok & Pork mille-feuille.

It may look like hard, but actually it is super easy 12min recipe.
Since I came to Australia, I realised that Wombok (Chinese cabbage) is pretty cheap here 🙂

This recipe is popular in Japan especially during winter,
Although it’s pretty easy and healthy, it’s quite tasty and good to share with friends 🙂

Here are all ingredients you need.
-8-10 leafs of wombok (you can replace with cabbege is you want)
-Pork minse
-Hondashi powder (available at Asian supermarkets)
Optional : Sake ( Japanese rice wine)

Step1 Wash leafs of wombok

Step2 put 2 leafs of wombok in the bowl.

Step3 put pork minse on the wombok leafs, cover with another leaf.

Please continue doing it again & again until it becomes full.

Step 4 Please mix 1 teaspoon of hondashi powder in to 50ml of hot water.
add one table spoon of sake (rice wine), a little amount of salt.

Step 5 Gently pour it over the bowl

Step6 cover it with clear wrap

Step 7 Heat it up with 900W for 12 minutes

Step 8
Poke a  stick in it and make sure if no red soup comes out.
If it’s not, it is ready to searve:) Please throw the soup away.

Step 9
Cover the bowl with a large place and up side down!

If you have additional vegetables like carrots, feel free to put on the top as decoration;) (it’s optional)
& cut it like a cake ❤

Personally, I like to have it with Ajipon (the Japanese tangy soy-based sauce – available at Asian super markets)

Even I used Japanese seasoning, you can replace it with Chicken bouillon if you prefer Western taste:)

A good thing about this recipe is nutritions in wombok can be kept in it.
If you are busy and wish to have something healthy quickly, please give it a try;)

This dish’s shape looks like a cake, so it is also suitable to share with friends:D

Here is my friends who helped me to finish it when I cooked too much. hahaha

Thank you for reading my blog ;)!