Beef and Cabbage Mille-feuille

材料 (4 人前)

Beef and Cabbage Mille-feuille
Boned beef rib 350g
Cabbage 1/2
Shimeji mushroom 1/2 bag
Carrot 1/4
Japanese honewort Appropriate amount (for flavoring only)
Dissolved potato starch 1 tablespoon
Soup stock 1 cup [A]
Light soy sauce Appropriate amount [A]
Sake (alcohol) Appropriate amount [A]
Sake (alcohol) 2 tablespoons [B]
Salt Small amount [B]
Pepper Small amount [B]


  1. Season the boned rib with [B].
  2. Peel the cabbage leaf-by-leaf and scrape out the core.
  3. Boil the cabbage in plenty of hot water and then sieve before becoming soft. Cut the carrot into a floral pattern and parboil. Also quickly parboil the Japanese honewort.
  4. Spread the beef of (1) and the cabbage of (2) alternately in an 18cm cake hole.
  5. Steam (3) with a steamer for 10-15 minutes.
  6. Put the shimeiji mushroom and carrot into [A]. Next, boil and pour in the dissolved potato starch. It is ready when it becomes thick!
  7. When (4) is ready, serve on a plate, place the Japanese honewort on top and add (5) to complete.

★ Notes★
● Beef round has a habit of becoming hard with a strong smell, so it is best to use boned rib or sirloin (sliced).
● The carrot of (6) should be cut into a floral pattern and then parboiled in a separate pot.

Page top