Steam-Simmered Beef and Chinese Cabbage

Steam-Simmered Beef and Chinese Cabbage

A comforting, nostalgic dish that's simmered and steamed.

Ingredients: 3 - 4 servings

Chinese cabbage
Thinly sliced beef
100 g
Aburaage (for sushi)
* Water
150 ml
* Usukuchi soy sauce
1 tablespoon
* Sake
1 tablespoon
* Mirin
2 teaspoons
* Sugar
1 teaspoon
* Dashi stock granules
1 1/2 teaspoons
Sesame oil
2 teaspoons


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.

Story Behind this Recipe

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.