INGREDIENTS
4
leaves cabbage
2 cloves
garlic
1
bulb ginger (20g)
1/2
bunch Japanese garlic chives
350 g
ground pork
1
egg
1/4 tsp
dashi powder (or chicken, beef, vegetable bouillon)
1/2 tsp
salt
1/2 tsp
black pepper
1 tbsp
coconut aminos
1 tbsp
blanched almond flour
2 tbsp
sesame oil
1/4
daikon (300g)
1/4 cup
water
1 tbsp
coconut aminos
1 tsp
vinegar
1/2 tsp
chili oil