Main dishes
Seiro steamed pork and cabbage with sesame sauce
Thin pork slices steamed with cabbage and carrots, served with sesame and soy dipping sauce. Includes basket arrangement and doneness checks.
- Total time
- 38 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Japanese
Ingredients
Method
Set up the steamer
Dampen bamboo according to its instructions. Bring water to a boil below the basket without touching it, checking that the steamer sits securely.
Cut the vegetables
Cut cabbage into 4 cm pieces and carrot into 2 mm slices. Reserve larger leaves to partly line the base.
Separate the pork
Separate pork slices so they do not clump. Halve long pieces and keep chilled until assembling.
Arrange loose layers
Partly line the basket with cabbage, leaving gaps. Add carrots and remaining cabbage, interleaving unfolded pork slices without packing tightly.
Steam the food
Set over boiling water, cover and steam 15–18 minutes. Maintain steady steam and top up the pot with hot water if necessary.
Mix sesame sauce
Whisk tahini, soy sauce, vinegar, 20 ml water, sugar and grated ginger until pourable. Use utensils that have not touched raw meat.
Check and rest
Use a thermometer to check the pork centre reaches 75 °C / 167 °F and stays there at least 1 minute; cook longer if needed. Remove and rest covered 3 minutes.
Serve sauce separately
Lift the lid away from your face to release steam safely. Serve two portions of pork and vegetables with sesame sauce alongside.
The step photos are illustrative.
Notes
Use pork loin sliced 2 mm thick, not ground pork or thick steaks. Fit a 24 cm bamboo steamer securely to its pot, following manufacturer guidance, or use a covered metal steamer. Contains sesame, soy and usually wheat. Leave steam holes clear and never let the pot boil dry. Refrigerate within 2 hours, keep at 4 °C or below up to 2 days and reheat thoroughly.
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Nutrition facts
1 of 2 servings
- Protein
- 30.8 g
- Carbohydrates
- 22.6 g
- Fat
- 22.9 g
- Saturated fat
- 6.5 g
- Fiber
- 7.7 g
- Sugars
- 11.4 g
- Sodium
- 834.5 mg
Approximate estimate, not a measurement of the cooked dish. Brands and draining change values; nutrients with incomplete data are omitted.
Reference source: USDA FoodData Central SR Legacy + reference product labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Thin pork slices steamed with cabbage and carrots, served with sesame and soy dipping sauce. Includes basket arrangement and doneness checks.
Frequently asked questions
Can I use a metal steamer?
Yes, with a lid, stable base and water below the food. Check pork doneness with a thermometer.
Can I substitute chicken?
Yes, in thin slices. Keep the same target of 75 °C / 167 °F at the centre for at least 1 minute, checking with a thermometer; timing may change.
Why does it cook unevenly?
Packed meat or blocked holes restrict steam. Spread slices loosely and use batches if needed.
