[Important] Website Maintenance Notice
Thank you for using YAMASA's "Happy Recipe" website.
To provide a more comfortable experience, we will perform system maintenance on the dates below.
■ Maintenance period
Tuesday, June 16, 2026, 15:30–16:30 (JST)
Wednesday, June 17, 2026, 16:00–17:00 (JST)
* The end time may change depending on the progress of the work.
■ Impact
During the maintenance period, the website may be inaccessible or may take longer to display.
We apologize for any inconvenience this may cause and appreciate your understanding as we work to provide a better service.
Spring Cabbage Pork Roll Ups
Enjoy the brisk texture of spring cabbage by sprinkling some salt.
PREPARATION
- Julienne cabbage and sprinkle some salt (extra ingredient). Leave for 5 minutes, and lightly squeeze out water from the cabbage. Make shiraga negi (fine strips of leek).
- Sprinkle pepper on paper-sliced pork evenly, and roll the cabbage drained in STEP1.
- Cover STEP2 with flour. Heat vegetable oil in a frying pan, and cook them, occasionally turning them over.
- Before you serve, garnish STEP3 with the leek cut in STEP1, and pour the mixture of A.
| Servings | 4 servings |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 265 Calories |
| Sodium (1 serving) | 0.9 g |
Ingredients
250g Cabbage
1/3 stalk (40g) Leek
a pinch Pepper
3 tablespoons Flour
2 tablespoons Vegetable oil
Ａ
2 tablespoons KOMBU TSUYU
50ml Water
Enjoy the brisk texture of spring cabbage by sprinkling some salt.
PREPARATION
- Julienne cabbage and sprinkle some salt (extra ingredient). Leave for 5 minutes, and lightly squeeze out water from the cabbage. Make shiraga negi (fine strips of leek).
- Sprinkle pepper on paper-sliced pork evenly, and roll the cabbage drained in STEP1.
- Cover STEP2 with flour. Heat vegetable oil in a frying pan, and cook them, occasionally turning them over.
- Before you serve, garnish STEP3 with the leek cut in STEP1, and pour the mixture of A.
