Name: Roll Kyabetsu (Japanese Stuffed Cabbage)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 cm (¾ in) ginger, finely chopped; 1 pinch salt; 2 dried shiitake mushrooms; chopped spring onion (scallion); 1 tablespoon soy sauce; 400 ml (14 fl oz) dashi; 1 teaspoon salt; 2 tablespoons sake; 50 g (1¾ oz) cooked rice; 300 ml (10½ fl oz) water; 500 g (1 lb 2 oz) minced (ground) pork; 2 tablespoons mirin; 1 onion, finely chopped; 8 leaves Savoy cabbage; karashi (Japanese mustard)

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

8 leaves Savoy cabbage
karashi (Japanese mustard)
chopped spring onion (scallion)

Method

For the stuffing, soak the dried shiitakes in the water for at least 3 hours, until they are soft (you can do this the day before). Drain, reserving the soaking liquid for the broth. Remove the stems of the shiitakes and finely dice the caps. Combine with the rest of the stuffing ingredients, kneading everything together well.

Bring a large saucepan of water to the boil and blanch each