• 1/4 Cabbage or napa cabbage
  • 1 bag Bean sprouts
  • 1/2 Carrot
  • 200 grams Thinly sliced pork or chicken
  • 1 bag Enoki mushrooms
  • 1 pack Maitake mushrooms
  • 1 each Onion or Japanese leek
  • 1 bunch Chinese chives


  • Place a colander in the bottom of a pot, and pour in 200 ml of water (just enough not to immerse the colander).
  • Add the ingredients once they are cut.
  • Cover the top with slices of meat.
  • The meat won't stick together if you arrange the slices in a way that doesn't overlap.
  • Cover with a lid and steam-cook over medium heat for about 10 to 15 minutes.
  • Once the meat and the tougher ingredients are cooked through, it's done.
  • Our family likes ponzu sauce, but you can use any dipping sauce you like.
  • User "Deleku" made this dish using a steamer.
  • Of course it's perfect to make in a steamer.