Steam-Simmered Beef and Chinese Cabbage

Name: Steam-Simmered Beef and Chinese Cabbage
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 Chinese cabbage; 100 grams Thinly sliced beef; 2 Aburaage (for sushi); 150 ml * Water; 1 tbsp * Usukuchi soy sauce; 1 tbsp * Sake; 2 tsp * Mirin; 1 tsp * Sugar; 1 1/2 tsp ＊ Dashi stock granules; 2 tsp Sesame oil

cookpad.japan @cookpad_jp

This is my mother's recipe that I've loved since I was a child.
It's not a fancy dish, but I never grown tired of it, and it has a very comforting flavor.
This is a recipe I'll continue to make forever.

I used 1/4 of a large Chinese cabbage.
You can use atsuage (thick fried tofu) instead of the aburaage (thin fried tofu) used here.
Cook the cabbage to your liking.
I didn't simmer for too long for a photogenic look, but it's more delicious if you cook until the cabbage has completely wilted. Recipe by Poron526

cookpad.japan @cookpad_jp

Saved

Ingredients

4 servings

1/4Chinese cabbage
100 gramsThinly sliced beef
2Aburaage (for sushi)
150 ml* Water
1 tbsp* Usukuchi soy sauce
1 tbsp* Sake
2 tsp* Mirin
1 tsp* Sugar
1 1/2 tsp＊ Dashi stock granules
2 tspSesame oil

Saved

Steps

1

Roughly chop the cabbage into 4 cm pieces.
2

Cut up the beef into bite sized pieces.
3

Wrap the aburaage in paper towels and squeeze tightly to remove excess oil. Slice into thin strips.
4

Heat the sesame oil in a pan or pot over medium heat. Add the cabbage and cook for 2 to 3 minutes. Lower the heat, cover with a lid, and steam cook for about 3 minutes.
5

Add the * ingredients. When the pot comes to a boil, add the beef and aburaage and mix lightly. Cover again and simmer until the beef is cooked through.
6

Finished! Add some ichimi spice to taste.