Autumn｜Beef｜Japanese｜牛肉と白菜の味噌おろし和え
Beef and Napa Cabbage Tossed with Miso and Grated Daikon
Culinary Workshop - Culinary Art - Oct.2012
Ingredients
| Thinly sliced beef for shabu-shabu | 100g |
| Chinese cabbage | 2 leaves (200g) - slice core into 2cm strips, roughly chop leaves |
| Scallions | 2-3 stalks - thinly sliced |
Seasoning Mix
| Grated daikon radish | 50g - squeezed |
| Red miso | 1/2 tablespoon |
| Sugar | 1/2-1 teaspoon |
| Ponzu sauce | 1 tablespoon |
Instructions
- Layer Chinese cabbage and beef alternately in a dish. Place in a preheated steamer and steam for 3 minutes.
Alternatively, wrap tightly with two layers of plastic wrap, poke holes with a toothpick, and microwave at 500W for 3 minutes. - Combine the seasoning mix and stir well.
- Squeeze excess liquid from the steamed mixture and mix with the seasoning. Arrange on a plate and sprinkle with scallions.