Today, I made a savory cake with pork, carrots, onions, and komatsuna (Japanese mustard spinach), reducing the amount of pork slightly (from 400g to 300g).
The finished cake was quite salty, making it a good pairing with rice. The top of the cake was aromatic and crispy. Although it looks moist, the texture was a bit dry.
Japanese link: Pork, Carrot, Onion, and Komatsuna Savory Cake Recipe
Pork, Carrot, Onion, and Komatsuna Savory Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Pork | 300 | 1158 | ¥300 |
| 2 | Flour | 250 | 920 | ¥50 |
| 3 | Onion | 200 | 74 | ¥50 |
| 4 | Soy milk | 150 | 69 | ¥34 |
| 5 | 2 Eggs | 120 | 182 | ¥40 |
| 6 | Komatsuna | 100 | 14 | ¥60 |
| 7 | Carrot | 100 | 36 | ¥57 |
| 8 | Olive oil | 30 | 276 | ¥10 |
| 9 | Soy sauce | 15 | 11 | ¥7 |
| 10 | Sugar | 10 | 39 | ¥3 |
| 11 | Salt | 8 | 0 | ¥3 |
| 12 | Herb salt | 4 | 4 | ¥22 |
| 13 | Baking soda | 1 | 0 | ¥1 |
| 14 | Pinch of pepper | |||
| (Total) | 1288g | 2783kcal | ¥637 |
Calories and prices are approximate values.
Pork, Carrot, Onion, and Komatsuna Savory Cake Recipe (Instructions)
(1) Dice the carrots and onions. Cut the komatsuna into chunks.
(2) Sauté the chopped vegetables and sliced pork in 10g of oil until the vegetables change color and soften slightly.
(3) Separate the egg whites and yolks. Beat the egg whites with a hand mixer for about a minute to make a firm meringue. Add 10g of sugar and beat for another minute to finish the meringue.
(4) In a separate bowl, mix the 2 egg yolks, 20g of oil, 150g of soy milk, 15g of soy sauce, 4g of herb salt, 8g of salt, and a pinch of pepper with a hand mixer for about a minute.
(5) Add 250g of flour, the meringue, and 1g of baking soda (to make the batter fluffy) to (4) and mix with a hand mixer until there are no lumps.
(6) Add the sautéed ingredients and mix with a spatula. The batter is now complete.
(7) Line the cake pan with parchment paper to prevent sticking, then pour in the batter.
(8) Tap the bottom of the pan about a dozen times to release air bubbles, then place it in the preheated oven at 180°C. Bake for 45 minutes at 180°C. It’s ready!
(9) After letting it cool slightly, remove the cake from the pan and slice it. The finished cake was quite salty, making it a good pairing with rice. The top of the cake was aromatic and crispy. Although it looks moist, the texture was a bit dry.
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