Chinese Cabbage Ankake

• 4 leaves Chinese cabbage
• 4 cm Carrot
• 100 grams Pork belly
• 1 dash Spinach
• 1/4 Onion
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 dash Ginger root
• 200 ml Water
• 2 tbsp Katakuriko

1. Cut the pork belly into small pieces, chop the ginger, and stir-fry.
2. When they have lightly cooked, add the finely julienned Chinese cabbage, thinly-sliced carrot, and sliced onions and fry.
3. Add the water, soy sauce, sake, and mirin.
4. Add the cooked spinach and boil.
5. Dissolve the 2 tablespoons of katakuriko with 2 tablespoons of water and pour into the pan and combining with the rest of the ingredients.

cabbage, carrot, belly, spinach, onion, soy sauce, sake, mirin, ginger root, water, katakuriko

Taken from cookpad.com/us/recipes/152444-chinese-cabbage-ankake (may not work)