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Anhydrous umami steamed beef | Kottaso Recipe's recipe transcription

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Sliced beef ribs : About 500g
Bean sprouts : 500g
Chinese cabbage : Approximately 1/8
Salt and pepper : a little
(A) Soy sauce Jiuqu : 2 tablespoons
(A) Sake : 2 tablespoons
(A) Mirin : 2 tablespoons
(A) Sugar : 1 tablespoon
(A) Grated garlic : 1 tsp
Ginger : 1 tablespoon
Oyster sauce : 1 tablespoon
Soy sauce : 2 tablespoons
Water-soluble potato starch : Appropriate amount

Time required

20minutes

Procedure

1) Prepare bean sprouts and beef 00:00
Lightly wash the bean sprouts with water. Put the beef in a bowl, put (A) in it and knead it by hand to let it blend in.
2) Prepare Chinese cabbage and ginger 02:12
Wash the Chinese cabbage with water and chop it into small pieces of about 1 cm so that the fibers stand up. Grate the ginger and put it down.
3) Stir fry 04:23
Put bean sprouts, Chinese cabbage and grated ginger in a frying pan, heat, bake on high heat for about 2 minutes, cover when steam comes out, and steam for about 8 minutes.
4) Finish 06:40
Mix, add oyster sauce and soy sauce, and turn off the heat. Add water-soluble potato starch, mix, heat again, and cook to finish.

Point

You may use soy sauce instead of soy sauce jiuqu.
Garlic may be a tube.
When using Chinese cabbage partially, it is better to use the inside first because the umami is absorbed from the outside to the inside.
A deep frying pan is better for steamed dishes.
You can do other work while steaming, so it's a simple dish.
You can add black pepper and all-purpose green onions and mayonnaise if you like.