Pork, Onion, and Japanese Mustard Spinach Savory Cake with Cheese

Today, I tried making a savory cake with pork, onion, and Japanese mustard spinach (komatsuna).

The finished product had a nice saltiness from the ingredients and a slightly sweet flavor from the dough. The cheese added a savory aroma, creating a well-balanced taste overall. The texture was moist.

Japanese link: Pork, Onion, and Japanese Mustard Spinach Savory Cake Recipe

Pork, Onion, and Japanese Mustard Spinach Savory Cake Recipe (Ingredients)
Pork, Onion, and Japanese Mustard Spinach Savory Cake Recipe (Instructions)

Pork, Onion, and Japanese Mustard Spinach Savory Cake Recipe (Ingredients)

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Pork	300	1158	¥300
2	Flour	300	1104	¥60
3	Onion	250	93	¥63
4	Soy milk	200	92	¥45
5	2 eggs	120	182	¥40
6	Japanese mustard spinach (komatsuna)	90	13	¥54
7	Shredded cheese	60	214	¥75
8	Olive oil	30	276	¥10
9	Sugar	30	116	¥9
10	Soy sauce	15	11	¥7
11	Salt	10	0	¥4
12	Baking soda	2	0	¥2
13	Black pepper, to taste
	(Total)	1407g	3259kcal	¥669

Calories and prices are approximate values.

Pork, Onion, and Japanese Mustard Spinach Savory Cake Recipe (Instructions)

(1) Roughly chop the onion and Japanese mustard spinach.

(2) Sauté the pork and the chopped vegetables with 10g of oil, 15g of soy sauce, and a pinch of salt and pepper. The process is complete when the pork is cooked through and the vegetables have softened slightly.

(3) This time, I decided not to make a meringue for the batter. First, lightly whisk together 2 eggs, 20g of oil, 30g of sugar, and 10g of salt. Then, lightly mix in 200g of soy milk. Finally, add 300g of flour and 2g of baking soda (to make the cake rise) and mix thoroughly with a hand mixer.

(4) After that, add the sautéed ingredients and mix with a spatula. The batter is now complete.

(5) To make it easy to remove from the mold, I lined the bottom with parchment paper. Then, I poured the batter into the cake molds (I used two molds).

(6) Lastly, I sprinkled 30g of cheese (x2 molds) on top.

(7) I tapped the bottom of the molds about a dozen times (to release air bubbles) and then placed them in a preheated oven (180°C). After waiting 50 minutes at 180°C, they were ready. The top was baked to a nice, golden brown, like a Danish pastry.

(8) After letting them cool slightly, I removed them from the molds and sliced them. The finished product had a nice saltiness from the ingredients and a slightly sweet flavor from the dough. The cheese added a savory aroma, creating a well-balanced taste overall. The texture was moist.