Steam-Simmered Beef and Chinese Cabbage

• 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

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.
4. Slice into thin strips.
5. Heat the sesame oil in a pan or pot over medium heat.
6. Add the cabbage and cook for 2 to 3 minutes.
7. Lower the heat, cover with a lid, and steam cook for about 3 minutes.
8. Add the * ingredients.
9. When the pot comes to a boil, add the beef and aburaage and mix lightly.
10. Cover again and simmer until the beef is cooked through.
11. Finished!
12. Add some ichimi spice to taste.

chinese cabbage, beef, water, usukuchi soy sauce, mirin, sugar, granules, sesame oil

Taken from cookpad.com/us/recipes/159155-steam-simmered-beef-and-chinese-cabbage (may not work)