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Chinese Cabbage and Pork Lasagna - Recipe Video

A simple and easy to understand recipe video shows how to make Chinese Cabbage and Pork Lasagna.
Here's an introduction to Chinese cabbage and pork lasagna. Using gyoza wrappers gives it a chewy texture. It is also recommended for consuming large amounts of Chinese cabbage. The sweetness of Chinese cabbage and the umami taste of pork are very delicious, so please give it a try.
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Cook time

60 minutes

Ingredients
4 servings

  • Chinese cabbage (Hakusai)
    300 g
  • Thinly sliced pork
    200 g
  • Gyoza wrappers
    20 sheets
  • (A)Salt and pepper mix
    a pinch
  • (A)Canned whole tomatoes
    200 g
  • (A)Cooking sake
    2 tbsp
  • (A)Grated garlic
    1 tsp
  • (A)Granulated Japanese consomme soup stock
    1 tbsp
  • Shredded pizza cheeze
    60 g
  • Parsley
    as needed

How to make

  1. Prepare. Preheat the oven to 180°C (360°F).
  2. 1. Cut the Chinese cabbage into 2-inch pieces.
  3. 2. Mix the tomato sauce ingredients in a bowl.
  4. 3. In a heat-resistant dish, place 3 layers in this order: Step 1, thinly sliced pork, gyoza wrappers, and Step 2. Then place the Chinese cabbage on top.
  5. 4. Spread the remaining Step 2 on top, top with shredded pizza cheese, and bake in a 180°C (360°F) oven for about 40 minutes until thinly sliced pork is cooked through. Sprinkle with parsley and it is ready.

Tips for cooking

You can substitute the siu mai skins for the gyoza wrappers. We used a heat-resistant dish with a capacity of 900 ml (3 2/3 cups). Please make sure to preheat the oven before baking. If the oven does not have a preheating function, set the temperature and heat for 10 minutes before baking. The strength of the heat may vary depending on the type of oven and the period of use. Please make sure to follow the recipe as a guide but adjust the baking time as needed. If it browns too fast, cover it with aluminum foil.

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