Ingredients
Method
1.Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems; chop caps finely.
2.Meanwhile, heat sesame oil and 1 tablespoon of the vegetable oil in small frying pan; cook onion, ginger, garlic and pepper, stirring, 2 minutes or until onion has softened. Cool.
3.Combine pork, mushrooms, rice, mitsuba and onion mixture in large bowl.
4.Bring a large saucepan of water to the boil. Trim 5cm (2 inches) from white base of wombok; discard base. Place remaining wombok in boiling water; simmer, uncovered, 5 minutes, or until leaves have wilted. Drain leaves over large bowl; reserve 3 cups (750ml) cooking liquid. While liquid is hot, add vinegar, soy, sake, mirin, dashi and remaining vegetable oil.
5.Lay 16 of the largest leaves, vein-side down, on work bench. Spoon rice mixture onto base of each leaf. Roll up, tucking in sides to enclose filling.
6.Line a large saucepan with three quarters of the remaining wombok leaves; place rolls on top, seam-side down. Cover with remaining leaves; pour over reserved cooking liquid. Bring to the boil. Reduce heat; simmer, covered, about 1 hour or until pork and rice are cooked through.
7.To make dipping sauce combine sugar, rice vinegar and soy sauce.
8.Serve cabbage rolls with dipping sauce.
dipping sauce Combine ingredients in small bowl.
Note
