Chinese cabbage millefeuille

Chinese cabbage is eaten especially often in winter in Japan.
Chinese cabbage in winter is very sweet and is the main ingredient in the typical winter dish “NABE” in Japan.
I will Introduce delicious dishes using this Chinese cabbage and minced meat.

Ingredients

Method

Step 1

Wash the Chinese cabbage well and wipe off the water.
Cut in half.

Step 2

Chop the onion.

Step 3

Put onion, ginger, egg, potato starch, sake, and salt pepper to bowl. (Marked *)

Mix well until stickiness.

Step 4

Prepare another bowl and put water, sake, mirin and soy sauce(Marked **).
Mix well.

Step 5

Put some Chinese cabbage leaves in a pan.
Put mixed meat on it, and repeat three to four times.
(make millefeuille )

Step 6

Put mixed soup and drop a piece of aluminium foil directly on the food to cover it entirely.
Heat to strong, after boiled turn to low heat and boil for 30 ~ 40 minutes.

Step 7

After boiled, remove it from the pan gently .
Cut to bite size.

Step 8
Heat the soup left in the pan again and add the potato starch(Marked ***) dissolved in water to make it thick.
Put it on the finished Chinese cabbage millefeuille and it’s done.

My children also love this dish. Please try it.

I always procure many ingredients from Ocado.
Many Japanese use it.
You can get a lot of Japanese ingredients.

And I also recommend Japan Centre.
You can get not only Japanese ingredients but also miscellaneous goods and books.
Related article:I ordered the ingredients from the “Japan Centre “.~Feb.2021~

When you leave the UK on your way home or on a business trip, you must take a test before you travel.

Depending on the country, there may be conditions for entry.
Please be sure to check the homepage of the embassy.