Carrot, onion, komatsuna, and pork savory cake.

Today, I tried making a savory cake with carrots, onions, komatsuna, and pork.

The finished product had a Japanese-style flavor, perhaps due to the generous amount of soy sauce, and was well-seasoned. It was the kind of taste that makes you want to eat more rice. There was a lot of meat, making it very satisfying. The texture was moist. The surface was a bit hard, possibly because some parts were burnt.

Japanese link: Carrot, Onion, Komatsuna, and Pork Cake Salé Recipe

Carrot, Onion, Komatsuna, and Pork Cake Salé Recipe (Ingredients)
Carrot, Onion, Komatsuna, and Pork Cake Salé Recipe (Instructions)

Carrot, Onion, Komatsuna, and Pork Cake Salé Recipe (Ingredients)

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Pork	400	1544	¥400
2	Flour	250	920	¥50
3	Onion	200	74	¥50
4	Soy milk	150	69	¥34
5	2 eggs	120	182	¥40
6	Komatsuna	110	16	¥66
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	A pinch of pepper
	(Total)	1398g	3171kcal	¥743

Calories and prices are approximate values.

Carrot, Onion, Komatsuna, and Pork Cake Salé Recipe (Instructions)

(1) Dice the carrots and onions. Chop the komatsuna.

(2) Sauté the chopped vegetables and sliced pork in oil (10g). This is done when the vegetables change color or become slightly tender.

(3) Add 2 eggs, 20g oil, 150g soy milk, 15g soy sauce, 10g sugar, 4g herb salt, 8g salt, and a pinch of pepper, then mix with a hand mixer for about 1 minute.

(4) Next, add 250g flour and 1g baking soda (to make the dough fluffy), and mix with a hand mixer.

(5) Finally, add the sautéed ingredients and mix with a spatula to complete the dough.

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

(7) Tap the bottom of the pan about a dozen times (to remove air bubbles), then place it in a preheated oven (180℃). Bake for 50 minutes at 180℃. It was slightly burnt, perhaps because it was baked for too long.

(8) After cooling slightly, remove from the pan and cut. The finished product had a Japanese-style flavor, perhaps due to the generous amount of soy sauce, and was well-seasoned. It was the kind of taste that makes you want to eat more rice. There was a lot of meat, making it very satisfying. The texture was moist. The surface was a bit hard, possibly because some parts were burnt.