Japanese Cabbage Rolls - cooking recipe

Ingredients
    3 None dried shiitake mushrooms
    1 tsp sesame oil
    1/4 cup vegetable oil
    5 None green onions, sliced
    1 piece (3/4 inch) fresh ginger, grated
    2 cloves garlic, crushed
    1/2 tsp Japanese pepper
    14 oz ground pork mince
    1/2 cup Japanese rice (koshihikari)
    1/3 cup finely chopped fresh Japanese parsley (mitsuba), or flat-leaf parsley
    1 None napa cabbage
    1/4 cup rice vinegar
    2 tbsp Japanese soy sauce
    2 tbsp sake
    2 tbsp mirin
    1 tsp dashi granules
    1/2 tsp sesame oil
    2 tsp mirin
    None None FOR THE DIPPING SAUCE
    2 tsp sugar
    1 tbsp rice vinegar
    1/4 cup Japanese soy sauce
Preparation
    Place mushrooms in small heatproof bowl; cover with boiling water. Let stand for 20 mins; drain. Discard stems; chop caps finely.
    Meanwhile, heat sesame oil and 1 tbsp vegetable oil in small skillet on medium heat. Cook onion, ginger, garlic and pepper, stirring, for 2 mins, or until onion has softened. Cool.
    Combine pork, mushrooms, rice, parsley and onion mixture in large bowl.
    Bring a large saucepan of water to a boil. Trim 2 inches from bottom end of cabbage; discard. Place remaining cabbage in boiling water; simmer, uncovered, for 5 mins, or until leaves have wilted. Drain leaves over large bowl; reserve 3 cups cooking liquid. While liquid is hot, add vinegar, soy sauce, sake, mirin, dashi and remaining vegetable oil.
    Lay 16 of the largest cabbage leaves, vein-side down, on work surface. Spoon rice mixture onto bottom end of each leaf. Roll up, tucking in sides to enclose filling.
    Line a large saucepan with three-quarters of the remaining cabbage leaves. Place rolls on top, seam-side down. Cover with remaining leaves. Pour reserved cooking liquid over top. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour, or until pork and rice are cooked through.
    For the dipping sauce, combine sugar, rice vinegar and soy sauce in a small bowl. Serve cabbage rolls with dipping sauce.

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