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