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Chinese cabbage millefeuille ｜ kattyanneru / Katchanneru's recipe transcription

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kattyanneru

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Ingredients

白菜 : 400g
玉ねぎ : 1/4個
牛豚合い挽き肉 : 200g
片栗粉 : 大さじ2
料理酒 : 大さじ1
塩胡椒 : 小さじ1/2
すりおろしにんにく : 小さじ1
すりおろし生姜 : 小さじ1
ごま油 : 小さじ2
水 : 100ml
ガラスープの素 : 小さじ1
醤油 : 小さじ1
水溶き片栗粉 : 適量

Time required

85minutes

Procedure

1) Heat Chinese cabbage 00:53
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.
2) Make meat 01:11
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.
3) Add onions 01:40
Add onions to the ground beef and pork and mix.
4) 釜に材料を敷き詰める 01:49
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.
5) 炊飯する 03:11
Sprinkle cooking sake and water, set the kettle in the rice cooker, and cook rice in the white rice fast-cooking mode.
6) 白菜ミルフィーユを取り出す 03:55
Take out the kettle, drain the broth, cover the kettle with a plate and take it out.
7) 仕上げる 04:33
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.

Point

・ When laying Chinese cabbage in a kettle, lay the Chinese cabbage on the inside so that the core is on the inside and the leaves on the outside so that the finished product looks good.
・ Tear off the Chinese cabbage and spread it in the gaps.
・ Adjust to 150 ml with broth + water.
・ When heating in the microwave, stir in the middle so that the ankake does not get lumpy.