Komatsuna, Onion, and Pork Savory Cake: A Firm and Satisfying Result with 300g Flour and 200g Soy Milk

Today, I made a savory cake (cake salé) with komatsuna, onion, and pork, using 300g of flour and 200g of soy milk.

The finished cake had a well-balanced salty flavor that’s perfect to pair with rice. The texture was slightly firm and quite substantial, and it was also nicely moist.

Japanese link: Komatsuna, Onion, and Pork Savory Cake Recipe

Komatsuna, Onion, and Pork Savory Cake Recipe (Ingredients)
Komatsuna, Onion, and Pork Savory Cake Recipe (Instructions)

Komatsuna, Onion, and Pork Savory Cake Recipe (Ingredients)

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Pork	300	1158	¥300
2	Flour	300	1104	¥60
3	Soy milk	200	92	¥45
4	Komatsuna	200	28	¥120
5	Onion	150	56	¥38
6	Eggs (2)	120	182	¥40
7	Olive oil	30	276	¥10
8	Soy sauce	15	11	¥7
9	Salt	12	0	¥5
10	Sugar	10	39	¥3
11	Baking soda	2	0	¥2
	(Total)	1339g	2946kcal	¥630

Calories and prices are approximate values.

Komatsuna, Onion, and Pork Savory Cake Recipe (Instructions)

(1) Dice the onion and chop the komatsuna.

(2) Sauté the chopped vegetables and sliced pork in 10g of oil. Cook until the vegetables change color and soften slightly.

(3) Separate the eggs into whites and yolks, and make a meringue with the whites. To make the meringue firm, beat it with a hand mixer for about a minute, then add 10g of sugar and beat for another minute. The meringue is now ready.

(4) In another bowl, combine the two egg yolks, 20g of oil, 200g of soy milk, 15g of soy sauce, and 12g of salt, and mix with a hand mixer for about a minute.

(5) Add 300g of flour, the meringue, and 2g of baking soda (to make the cake fluffy) to the bowl and mix with the hand mixer.

(6) Add the sautéed ingredients and mix with a spatula. The batter is now complete.

(7) Line the bottom of the cake pan with parchment paper to prevent sticking. Then, pour the batter into the pan.

(8) Tap the bottom of the pan a dozen or so times to remove air bubbles. Place it in the oven, which has been preheated to 180°C. Wait 50 minutes at 180°C for it to bake. Be careful, as the komatsuna can burn easily.

(9) After it has cooled slightly, remove it from the pan and slice. The finished cake had a well-balanced salty flavor that’s perfect to pair with rice. The texture was slightly firm and quite substantial, and it was also nicely moist.