Steamed Beef with Japanese Mustard Spinach


Beef rib (sliced) 200g
Egg white 1 egg’s worth
Potato starch 1 tablespoon
Corn 2 cans
Japanese mustard spinach 1 bunch
Soup ingredients 1
Oil 3-4 tablespoons
Sake (alcohol) 3 tablespoons
Sugar and pepper Small amount
Shredded ginger 1 tablespoon [A]
Shredded spring onion 2 tablespoons [A]
Sake 1 tablespoon [A]
Salt 1 teaspoon [A]
Pepper Small amount [A]


  1. Finely cut the beef rib and mix together with [A]. Next, add the egg white and 2 tablespoons of water; then, mix again and sprinkle over the potato starch.
  2. Thoroughly remove the water from the canned corn, sprinkle over 4 tablespoons of potato starch and then mix together.
  3. Roll up (1) to the size of a walnut, cover with (2) and then place on a greased dish. Put in a steamer and then steam for approximately 8 minutes on a high heat.
  4. Remove the water from the Japanese mustard spinach and cut into chunks. Add 3 tablespoons of oil to a wok. Stir-fry until soft. Then, add 3 tablespoons of sake (alcohol) and a small amount of salt. Use a sieve to remove the water.
  5. Add the mashed soup ingredients, water (1 cup), sake (3 tablespoons), pepper and sugar (small amount) to a small pot. Next, put in 1 teaspoon of potato starch and boil until thick.
  6. Dish up (3) and (4) and then pour over (5).

★ Notes★
● If you cover the corn with potato starch, it will stick to the meat easier.
● By steaming, the meat will become tender and match the aroma of the corn for a delicious meal.
● You will bring out the color and whet the appetite by covering with the sauce.

Page top