INGREDIENTS
7
leaves napa cabage (700g)
360 g
thin pork chops (boneless)
1 tbsp
grated ginger
2 cloves
garlic
1 1/2 tbsp
coconut aminos
1/4 tsp
Himalayan salt
1/4 tsp
black pepper
1/2 tsp
dashi powder
30 g
blanched almond flour
1
egg
4
stems green onions
500 milliliters
water
1 tsp
dashi powder
2 tsp
lemon juice
2 tbsp
coconut aminos