Chinese cabbage millefeuille ｜ kattyanneru / Katchanneru's recipe transcription

Cut the hard part about 1/3 of the core side of Chinese cabbage and put it on a heat-resistant plate. Wrap and heat in a 600W microwave for about 3 minutes. When it becomes soft, remove the heat.

Peel and chop the onions. Add ground beef and pork, potato starch, cooking liquor, grated garlic, grated ginger, salt and pepper, and sesame oil and knead until sticky.

Add onions to the ground beef and pork and mix.

Spread the leaves of Chinese cabbage so that the beautiful side is inside the kettle. Spread half of the meat from the top and spread the Chinese cabbage core from the top. Spread the rest of the meat and cover it with the leaves.

Sprinkle cooking sake and water, set the kettle in the rice cooker, and cook rice in the white rice fast-cooking mode.

Take out the kettle, drain the broth, cover the kettle with a plate and take it out.

Add water, glass soup stock, soy sauce, and water-soluble potato starch to the broth, heat in a 600W microwave oven for about 2 minutes, and pour over the Chinese cabbage millefeuille to complete.