Steamed Cabbage and Pork Belly

By sprinkling Kayanoya Original Kelp Stock Powder before steaming, you can enhance the natural flavors of the ingredients. The dipping sauce is simply kombu dashi and sesame oil—no other seasonings needed, yet it's surprisingly delicious.

2 Servings

3 cabbage leaves (5 oz)
4 slices pork belly (3.5 oz)
2 red radishes
1 packet Kayanoya Original Kelp Stock Powder (remove from the packet)
3 tbsp sesame oil

Directions

Cut the cabbage and pork into bite-sized pieces and place them in a steamer. Put the radishes in the center.
Sprinkle half of the Kayanoya Original Kelp Stock Powder over everything. Mix the remaining dashi with the sesame oil to make the dipping sauce.
In a pan, bring water to a level about one-third of the steamer's height to a boil. Place the steamer in the pan and steam over medium heat for 8–10 minutes. Serve with the dipping sauce.