Carrot, Onion, and Pork Savory Cake: Flavored with Yakiniku Sauce

Today, I tried seasoning the ingredients for a carrot, onion, and pork savory cake with yakiniku (Japanese BBQ) sauce.

The finished cake had a just-right salty flavor that was satisfying on its own or with rice, and it had a distinctly Japanese-style taste. The texture was firm and well-baked on the outside, while the inside was moist.

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

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

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

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Pork	250	965	¥250
2	Flour	300	1104	¥60
3	Soy milk	200	92	¥45
4	Carrot	150	54	¥85
5	Onion	250	93	¥63
6	Eggs (2)	120	182	¥40
7	Olive oil	30	276	¥10
8	Yakiniku sauce	36	60	¥36
9	Soy sauce	15	11	¥7
10	Salt	12	0	¥5
11	Sugar	10	39	¥3
12	Baking soda	2	0	¥2
13	Black pepper, a pinch
	(Total)	1375g	2876kcal	¥606

Calories and prices are approximate values.

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

(1) Dice the carrot and onion.

(2) Sauté the chopped vegetables and sliced pork in 10g of oil and yakiniku sauce. 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, 12g of salt, and a pinch of black pepper. 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 further 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.

(9) After it has cooled slightly, remove it from the pan and slice. The finished cake had a just-right salty flavor that was satisfying on its own or with rice, and it had a distinctly Japanese-style taste. The texture was firm and well-baked on the outside, while the inside was moist.