Napa Cabbage Pork in Rice Cooker

Inspired from the popular Japanese recipe, "Mille Feuille Nabe," I took the ingredients and turned it into a quick, weeknight dinner in the rice cooker! It's high in protein and a toddler-favorite in our household.

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Ingredients:

• Thinly sliced pork butt (or pork belly)

• Mushrooms (beech, enoki, or shiitake all work!)

• Napa cabbage

• 1/2 a cube of soft tofu

• 1 cup of rice

• 1 cup of beef bone broth (my favorite is FOND bone broth, use code HAOHUNGRY for 10% off!)

• 1 tbsp of sesame oil

• 1 tbsp of MSG

• 2 tbsp of garlic powder

• 2 tbsp oyster sauce

Sauce:

• 2 stalks of thinly chopped scallions

• 3 - 4 cloves of meshed garlic

• 1/8 cup of heated, neutral oil

• 1 tbsp of sweet soy sauce

• 2 tbsp of regular soy sauce

Equipment:

• Just your rice cooker! (I use THIS one!)

[Shop all the ingredients HERE]

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Instructions:

1. Cut off the core of napa cabbage and section each leaf into three sections

2. Layer napa cabbage with pork slices in alternating fashion

3. Cube your tofu to the same length as your cabbage

4. Wash rice thoroughly

5. Assemble rice cooker by placing cabbage and pork on top of the rice in the outermost layer

6. Stuff the tofu and mushrooms in the innermost layer on top of the rice

7. Once assembled, add garlic powder, MSG, sesame oil, oyster sauce, and bone broth

8. Put your rice cooker on “mixed rice” setting and let do its job

9. Mix all the ingredients for the sauce together and microwave for 20 seconds

10. Once the rice cooker is finished cooking, drizzle the sauce all over and mix well

11. Serve while hot