how I made up for all the wagyu, tonkatsu, and ramen I ate in japan
recipe:
– half a head of cabbage (napa, savoy, or regular)
– 200g pork (traditionally it’s pork belly, but pork loin or boston butt have half as many calories and still taste great)
– 250 mL broth (traditionally dashi, here we use chicken bone broth)
– 2 tbsp sauce (here we use soy sauce and mirin. miso is also great)
– some ginger and green onion
– salt to taste (depends on your brand of bone broth)
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