Japanese Dashi-Braised Holubtsi

Method

1. Cut out the cabbage core deeply, lower the whole head into a 5 L pot of boiling water and blanch on high heat for 10 min, peeling off leaves one by one as they soften. You need 3 large leaves per serving. Once cool, shave the thick rib on the back thin.

   Add in this stepWhite cabbage (one loose-leaved head) 800 g

   high heat

2. Stem and finely chop the shiitake, slice most of the scallions (about three-fifths) finely and grate the ginger. In a bowl, knead the pork, rice, shiitake, scallions, ginger and a little of the soy sauce (about a fifth) for 1 to 2 minutes until sticky.

   Add in this stepMinced pork 200 gCooked rice (leftover, cooled) 100 gFresh shiitake mushrooms 2Scallions (spring onions) 6 gFresh ginger 6 gSoy sauce ½ tbsp

3. Lay out a leaf and sift a thin layer of potato starch over the inside; it works like glue between leaf and filling. Add the filling, fold the bottom over, tuck in the sides and roll up tightly. Make 6 rolls.

   Add in this stepPotato starch 2 tsp

4. Pack the rolls seam side down snugly into a 18 cm pot and tuck bite-size pieces of carrot into the gaps. Pour in the dashi, mirin and the rest of the soy sauce; if the liquid doesn't come at least halfway up the rolls, add water. Cut a circle of baking paper the size of the pot and lay it directly on the liquid, bring to a boil on high heat, then lower to low heat and simmer for 30 min. A gentle simmer keeps the rolls from unravelling.

   Add in this stepCarrot ½Dashi stock (bonito and kombu) 700 mlMirin 1½ tbspSoy sauce 2 tbsp

   high heat→low heat

5. Serve the rolls in shallow bowls with their broth and the carrot. Top with the rest of the scallions and add a dab of mustard to each bite.

   Add in this stepScallions (spring onions) 4 gJapanese karashi or Dijon mustard 1 tsp