Stuffed Cabbage, Japanese Style - cooking recipe

Ingredients

Wrappers
4 leaves chinese napa cabbage
2 ounces fresh snow peas (about 20)
Stuffing
8 ounces ground pork
1 egg, lightly beaten
1 tablespoon sake
1 tablespoon dark soy sauce
1/2 teaspoon sugar
2 tablespoons cornstarch
1/8 teaspoon grated fresh ginger
Simmering
2 3/4 cups dashi
3 1/2 tablespoons light soy sauce
3 1/2 tablespoons mirin

Preparation

Parboil cabbage leaves until almost tender, then drain and cool.
Cut away thicker portion of cabbage vein.
Mix together pork and other stuffing ingredients in a mixing bowl until well combined.
Divide stuffing among base of cabbage leaves; roll and fold in sides to form envelope, until cabbage wraps around.
Secure seam with a toothpick.
Mix together simmering ingredients.
Place rolls in a saucepan and pour simmering sauce over; cover and bring to a boil over high heat.
Reduce heat to low and simmer 8-9 minutes, then remove from heat.
Allow rolls to cool in sauce to absorb flavor.
Meanwhile, nip ends off snow peas and string; then cut into julienne strips.
Parboil snow pea strips until crisp-tender, then plunge into cold ice water to halt cooking.
Reheat rolls in sauce.
To serve, remove toothpick, cut roll into thin rounds, and place on dish with snow pea garnish alongside, and warm cooking sauce ladled over.