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braised napa cabbage & ground meat with sticky sauce

  • Serves: 2
  • Calories: 336 kcal
  • Total Time: 15 m
    • Prep: 5 m
    • Cook: 10 m
  • Japanese: Hakusai no soboroan
Braised Napa Cabbage & Ground Meat with Sticky Sauce


  • 7 ounces napa cabbage (Chinese cabbage)
  • 7 ounces ground pork or chicken 
  • 3 teaspoons grated ginger
  • 1 1/4 tablespoons soy sauce
  • 1 teaspoon sugar
  • a little salt
  • 1/2 cup water
  • 1/2 tablespoon potato starch (katakuriko)
  • 1/2 tablespoon water (for dissolving potato starch)
  • 1 tablespoon olive oil
Step 1

step 1:

Cut the napa cabbage (Chinese cabbage) into bite-sized pieces.

Step 2

step 2:

Heat the olive oil in a frying pan or wok over a medium flame and add the ground meat. Sear until it changes color.

Step 3

step 3:

Pour the 1/2 cup of water into the pan (or wok) and bring to a boil. Add the soy sauce, sugar, salt and grated gimger and stir. Add the napa cabbage and boil for 5 minutes.

Step 4

step 4:

Dissolve the potato starch in the 1/2 tablespoon of water. Add the dissolved potato starch to the pan (or wok). Stir a few times until it becomes creamy.

Hakusai no soboroan


The taste of ginger is soaked into the napa cabbage and ground meat and makes it delicious. It is a very simple and light dish.