Simply stack pork and cabbage with a millefeille pot that looks great with it. The taste determines the taste of "Homashi".
Pork Roses Sliced Meat 10.6 oz (300 g)
Cabbage 1/2 Strains.
Homashi 2 Tbsp
Water 2 Tbsp
Soy sauce 6 tablespoons
Salt 1/2 tsp
1 x Gray Onion
Cutting leions (preference)
Peel off the cabbage one at a time, and stack 4 times alternating cabbage and pork.
Lay it along the edge of the pot.Repeat this 3-4 times.
Shake the pondage evenly and mix water, soy sauce, and salt in a bowl and add it.
Turn on a fire, lid and boil.
When the veggies and meats go through, mix small slices of onions and spread upward.