Ingredients
Units
Scale
- 1 clove garlic, minced
- 1 teaspoon ginger, minced or grated
- 4 oz tofu, sliced into squares
- 40 g enoki mushrooms, trimmed
- 40 g shimeji mushrooms, base trimmed and separated
- 1/3 cup bean sprouts
- 80 g thinly sliced pork belly
- 2 - 3 napa cabbage leaves
- Optional toppings: additional chili crisp, roasted sesame seeds, chopped green onions
- 1/2 tsp hondashi
- 1 tbsp soy sauce
- 1 tbsp chili oil or chili crisp (plus more for topping at the end, if desired)
- 3/4 cup water
Instructions
- In a deep, microwave-safe bowl (at least 2 – 3 inches tall), place the garlic, ginger, tofu, mushrooms, bean sprouts, and pork belly.
- Sprinkle the hondashi over the top, then drizzle with soy sauce and chili oil or chili crisp.
- Gently place the napa cabbage leaves over the top to create a sort of lid over all the ingredients. This helps trap steam and evenly cook everything underneath.
- Pour the 3/4 cup of water on top of the cabbage leaves.
- Place a microwave-safe plate on top of the bowl to completely cover everything. Microwave covered for 7 minutes.
- Carefully remove the bowl from the microwave (it’ll be hot!). Use a pair of kitchen scissors to cut the steamed napa cabbage into bite-sized pieces directly in the bowl. Mix everything together and enjoy as-is, or dip ingredients in extra chili oil for added kick.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
Nutrition
- Serving Size: 1