これ毎日食べても痩せます『キャベツのステーキ回鍋肉風』

これ毎日食べても痩せます『キャベツのステーキ回鍋肉風』

Hi, hello. Thanks for joining me today! Let’s jump right into today’s recipe — hope you stick around till the end! Today, we’re making Cabbage Steak with a Hoikoro-style sauce. You’re probably familiar with Hoikoro, right? The process is pretty similar, but in this version, the sauce becomes part of the cabbage. It’s all about the cabbage today. Cabbage is taking the spotlight in this dish! Usually, I go with a 1:1 meat-to-cabbage ratio for Hoikoro. Sometimes even more meat. But here, it’s all cabbage. Super healthy. First, cut the cabbage into hearty, chunky pieces. I used half a head and cut it into quarters. If you want it even chunkier, cutting it in half works too. Give it a quick rinse to wash off any dirt or impurities. While that’s draining, let’s prep the ingredients for the sauce. It’s more like a chunky sauce — almost like a topping or garnish, really. Finely mince the garlic. The finer, the better. Then mince some ginger. Chop it small like the garlic — it makes it easier to work with. You can grate it, but I like leaving it a bit chunky for that tiny bite and texture. Totally up to you! This dish is actually pretty light on calories too! A whole cabbage is around 200 kcal. You’ll eat about a quarter per person, so that’s just 50 kcal or so. Cabbage has some carbs and tons of fiber — great for balance. You’ll get protein from the ground pork, but you can swap in ground chicken if you want something leaner. With just a few tweaks, this could totally be a diet-friendly meal! I’m honestly a little excited. Next, sprinkle a little salt on the cabbage, then microwave it. About 5 minutes at 600 watts should do it. The salt’s important here. It adds flavor and helps mask any strong veggie smell. If you skip the salt, microwaved cabbage can smell kinda intense. But with salt, it’s much milder. Another plus — microwaving helps the cabbage hold together when you grill it. It won’t fall apart. So you can get a nice golden sear in the pan without worrying. Medium heat works just fine. See? Super easy to handle. Thanks to the microwave, it’s cooked through. That roasted cabbage smell—so good and totally appetizing! Once both sides get a nice sear, take them out of the pan. No need to wash the pan—just toss in the ground pork as is. Keep it at medium heat—no need to change it. Cook until about half the pork turns brown. Pork releases a lot of oil, so blot some out with paper towels. It helps keep the dish from feeling too greasy. But don’t wipe it all—leave a little for flavor. Push the meat aside and add garlic and ginger to one side of the pan to bring out the aroma. Once they’re fragrant, mix them in with the pork. The pork fat will help bring out even more flavor. Now quickly add doubanjiang and douchi paste. Let both cook through to fully release their aromas. When it starts smelling spicy, add some tianmianjiang and a pinch of sugar. The sugar gives it just a touch of sweetness. Then pour in Shaoxing wine for that rich, aged flavor. Add soaked dried chili peppers too. Whoa it’s spicy! Super hot! Now just add a little water to adjust the sauce. It also helps scrape up all the flavorful bits stuck to the pan. With the base sauce ready, return the cabbage and coat it well. Let it simmer and soak up the flavor. A drizzle of sesame oil at the end—perfection. The liquid’s reduced, and the cabbage has really absorbed the flavor—time to plate it up! Feel free to pour extra sauce over the top if you like. Finish with a bit of sesame oil and black pepper. Add a few paprika slices from SARA—my go-to for health. Even more vitamin C than lemons? Yes please. This is incredible. Totally satisfied. Super spicy—but insanely good. Can’t believe it’s just veggies—it’s so satisfying. This would go great with white rice. Man, this is so good… You could easily go through a whole head of cabbage in one sitting with this dish. The pork adds that rich umami, so you never get tired of eating it. It’s got a spicy base with doubanjiang, douchi, and tianmianjiang, so feel free to add whole chilies depending on your spice tolerance. If you’re someone who craves that spicy kick in the summer, go for it. It’s super spicy—but so good. *serious face* Damn, that’s good. This is amazing. So that was cabbage steak with a twist—twice-cooked pork style. Hope you give it a try! I’ll see you in the next video! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

春の美味しいキャベツを主役に、回鍋肉風のソースをかけて味わうレシピです。ぜひ。

⚫︎材料(2人前)
キャベツ　　　　1/2玉

ニンニク　　　　1/2かけ

生姜　　　　　　　適量

唐辛子　　　　　お好みで
豚ひき肉　　　　　200g
豆板醤・豆豉醤　各小さじ1
甜麺醤　　　　　小さじ2
砂糖　　　　　ひとつまみ
紹興酒　　　　　　適量
ごま油・黒胡椒　　適量

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#キャベツ　#ステーキ　#回鍋肉