Name: Spring Cabbage and Clam Steak
Cuisine: フレンチ
Ingredients: 1/2 Spring cabbage; 1 clove Garlic; 1 Dried red chili pepper (takanotsume); 160g Clams; 100ml White wine; 2 tbsp Olive oil; Salt to taste; Black pepper to taste; Italian parsley (or herbs like micro celery) to taste

About "Spring Cabbage and Clam Steak"

This French chef-inspired steamed steak beautifully harmonizes the sweetness of spring cabbage with the briny saltiness of clams. By scoring the cut surface of the cabbage, it cooks evenly. After searing it to a fragrant golden brown, it is steamed with white wine and clams. Spooning the rich clam broth repeatedly into the scored cabbage creates a wonderful harmony of flavors. Finished only with olive oil, it is light and easy to enjoy, and can easily be adapted into pasta or risotto.

Introduction to ごとちゃんねる →

Tips for Making "Spring Cabbage and Clam Steak"

Ingredient Selection
- Spring cabbage is sweeter and more tender than winter cabbage, so the key to a delicious finish is not overcooking it.
Prep
- Score the cut surface of the cabbage deeply in a grid pattern (about 4 cuts) to ensure the thick parts cook quickly and evenly. Be careful not to cut all the way through.
Prep
- Crush the garlic with the flat side of a knife before roughly mincing it.
Heat Control
- Coat the cabbage with olive oil before turning on the heat, then sear it cut-side down over medium heat without moving it until beautifully browned.
Heat Control
- Once the cabbage is seared, turn off the heat to cool the pan slightly before adding the garlic and chili. This pro tip prevents the garlic from burning in residual heat.
Heat Control
- Tilt the pan to pool the olive oil and cook the garlic and chili over low heat to slowly draw out their aroma.
Steaming
- After adding the clams and white wine, immediately cover and steam over medium heat for about 2 minutes to cook the clams and steam the cabbage simultaneously.
Finishing
- After opening the lid, tilt the pan and repeatedly spoon the rich clam broth into the cuts of the cabbage to let the flavor soak in.
Finishing
- Season with black pepper, drizzle with extra olive oil, and gently shake the pan to emulsify the sauce.
Plating
- Flip the cabbage in the pan so the seared side faces up, place it in the center of the plate, arrange the clams around it, and pour the emulsified sauce over everything.

Ingredients for "Spring Cabbage and Clam Steak"

9 items

* Tap ingredient names to find on Amazon

1/2Spring cabbage
1clove Garlic
1Dried red chili pepper (takanotsume)
160gClams
100mlWhite wine
2tbsp Olive oil
Saltto taste
Blackpepper to taste
Italianparsley (or herbs like micro celery) to taste

How to Make "Spring Cabbage and Clam Steak"

1
Peel off one outer leaf of the spring cabbage. Keeping the core intact, make about 4 deep cuts in a grid pattern (like a '#' symbol) on the cut surface, being careful not to cut all the way through.
2
Crush the garlic clove with the flat side of a knife, then roughly mince it.
3
Pour 2 tbsp of olive oil into a frying pan. Place the cabbage cut-side down, coat it well with the oil, and then turn the heat to medium.
4
Sprinkle salt over the top and sear slowly without moving it until nicely browned. If you are concerned about oil splattering, cover it with a paper towel. Wait until a savory, appetizing aroma like festival yakisoba wafts up.
5
Once the cut surface is well-browned, turn off the heat. When the pan cools down slightly, add the garlic and red chili pepper to the edge where the olive oil has pooled. Tilt the pan and cook over low heat to slowly draw out the aroma.
6
Once the garlic becomes fragrant, arrange the rinsed clams around the cabbage, pour in the white wine, and immediately cover with a lid.
7
Steam over medium heat for about 2 minutes, gently shaking the pan occasionally to help the clams open.
8
Open the lid and check that the clams have opened. Tilt the pan, scoop up the broth from the bottom with a spoon, and pour it repeatedly into the cuts of the cabbage to let the umami soak in.
9
Season with black pepper, drizzle with a little extra olive oil, and gently shake the pan to emulsify the sauce.
10
Flip the cabbage so the seared side faces up, place it in the center of a plate, and arrange the clams around it. Pour the remaining emulsified sauce from the pan over the cabbage, garnish with Italian parsley (or micro celery), and serve.

Detailed Commentary on "Spring Cabbage and Clam Steak"

* Content organized by topics from the video.

The Charm of Sweet, Tender Spring Cabbage

After finishing the three-part sweet onion series, the chef introduces the next spring staple: spring cabbage. Unlike winter cabbage, spring cabbage is incredibly sweet, tender, and fragrant. Therefore, the key to keeping it delicious, fresh, and spring-like is not overcooking it. Today, we will make a 'Spring Cabbage Steak' to bring out its full potential. By searing the cabbage dramatically and pairing it with seasonal clams, we create a simple dish that highlights the natural flavors of the ingredients. Let's begin this special recipe that brings the taste of spring right to your home.

Simple Ingredients and Chef's Chat

The ingredients for this dish are extremely simple. The star is half a head of spring cabbage. Since it's in season, the chef managed to buy it for an amazingly cheap price of just 78 yen. To add depth, we have clams for umami, garlic for aroma, a red chili pepper for a kick, and white wine to tie everything together. Before cooking, the staff complimented the chef's apron, saying it looked familiar and stylish. The chef revealed that this apron, with 'YES' boldly printed on it, was a gift from Chef Kazunari Nakamura, his partner on the YouTube channel 'THE MEATERS.' With 'KAZ PEANUTS' written on the back, it was a heartwarming story showing their close friendship.

Prep Tips for Faster, Even Cooking

First, let's prepare the ingredients. Peel off just one outer leaf of the spring cabbage, keeping the core intact. Cabbage sold in halves is perfect for steaks because the core keeps the leaves from falling apart. Here, the chef shares a key technique: score the cut surface of the cabbage deeply in a grid pattern (about 4 cuts), making sure not to cut all the way through. This scoring dramatically speeds up the cooking process, allowing heat to reach deep inside the thick cabbage. Next, crush the garlic with the flat side of a knife and roughly mince it. This is the only step requiring a knife, making prep incredibly easy.

Searing the Cabbage Without Moving It

Pour a generous amount of olive oil (about 2 tablespoons) into a frying pan. Do not turn on the heat yet. Place the flat, cut side of the cabbage down in the pan, coat it well with the olive oil, and then turn the heat to medium. Since the outer leaves are harder to sear, focusing on the flat cut surface is key. Sprinkle a little salt on top and sear slowly without moving it. The chef notes that searing it until it looks almost slightly burnt makes it incredibly flavorful. If you are worried about oil splattering from the cabbage's moisture, cover it with a paper towel. Once the pan is hot, lower the heat to medium and wait patiently until a savory, mouthwatering aroma—reminiscent of a festival yakisoba stall—fills the air.

Steaming with Clams and White Wine

Once the cut surface of the cabbage is perfectly seared, turn off the heat to lower the pan's temperature. This is a professional tip to prevent the garlic from burning instantly in the residual heat. Once the sizzling subsides, add the garlic and red chili pepper to the empty space at the edge where the olive oil has pooled. Tilt the pan slightly and cook over low heat to gently draw out the aroma. When it smells wonderful, arrange the rinsed clams around the cabbage and pour in the white wine. Immediately cover with a lid and steam over medium heat for about 2 minutes. This process cooks the clams in white wine while simultaneously steaming the cabbage to cook it all the way through.

Finishing Technique to Infuse Umami

After steaming for about 2 minutes, give the pan a gentle shake before opening the lid to help the clams open up. When you open the lid, the rich aroma of the clams and the sweet scent of the cabbage will burst out. Once you confirm the clams are open, tilt the pan, scoop up the rich clam broth from the bottom with a spoon, and pour it repeatedly into the cuts of the cabbage. This allows the concentrated clam broth to seep deep between the cabbage leaves, creating a unified flavor. Since clams can become tough and shrink if overcooked, it's best to work quickly. Tasting it, the chef couldn't help but praise his own dish: 'The clams are amazing!' To finish, sprinkle with black pepper, add a drizzle of extra olive oil, and gently shake the pan to emulsify the sauce.

Plating to Showcase the Seared Surface

Now, it's time to plate. When transferring to the plate, flip the cabbage in the pan so that the beautifully seared golden-brown surface faces up in the center of the dish. This golden sear is incredibly appetizing and visually striking. Arrange the plump, tender clams generously around the cabbage. Then, pour every last drop of the rich, emulsified broth from the pan over and into the cuts of the cabbage. Watching the cabbage soak up the broth is proof of how concentrated the flavor is. Finally, garnish with micro celery (or Italian parsley) to add a vibrant touch of green, completing a 'Spring Cabbage Steak' that is bursting with spring vibes.

A Sweet & Salty Symphony and Variations

When you slice into the finished steak, the knife glides through effortlessly because it is incredibly tender. Taking a bite, the chef exclaims, 'This is it! I've been on a roll lately!' The saltiness of the clams and the sweetness of the spring cabbage harmonize beautifully, creating a true 'symphony of sweet and salty.' By finishing it with only olive oil—without bacon or butter—the dish remains light, allowing you to easily eat half a head of cabbage without feeling heavy. The chef also suggests endless variations: toss it with pasta, mix in couscous, add rice for a risotto, or add heavy cream for a creamy sauce. Because the base is so simple, it is incredibly versatile. Be sure to try this recipe while spring cabbage is in season!

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