Japanese cabbage rolls
- 3 dried shiitake mushrooms
- 1 teaspoon sesame oil
- 1/4 cup (60ml) vegetable oil
- 5 green onions (scallions), sliced
- 2 centimetre (¾-inch) piece fresh ginger (10g), grated
- 2 clove garlic, crushed
- 1/2 teaspoon japanese pepper
- 400 gram (12½ ounces) minced (ground) pork
- 1/2 cup (100g) japanese rice (koshihikari)
- 1/3 cup finely chopped japanese parsley (mitsuba)
- 1 wombok (napa cabbage) (1.3kg)
- 1/4 cup (60ml) rice vinegar
- 2 tablespoon japanese soy sauce
- 2 tablespoon sake
- 2 tablespoon mirin
- 1 teaspoon dashi granules
- 1/2 teaspoon sesame oil
- 2 teaspoon mirin
- 2 teaspoon caster (superfine) sugar
- 1 1/2 tablespoon rice vinegar
- 1/4 cup (60ml) japanese soy sauce
Japanese cabbage rolls
- 1Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems; chop caps finely.
- 2Meanwhile, 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.
- 3Combine pork, mushrooms, rice, mitsuba and onion mixture in large bowl.
- 4Bring 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.
- 5Lay 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.
- 6Line 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.
- 7To make dipping sauce combine sugar, rice vinegar and soy sauce.
- 8Serve cabbage rolls with dipping sauce.
dipping sauce Combine ingredients in small bowl.
The Latest from Australian Women's Weekly Food
- RatatouilleToday 6:11am
- Sugar-free recipesYesterday 2:00pm
- Easy cheesecake slicesYesterday 2:00pm
- 20 traditional Australian recipesYesterday 2:00pm
- Dark and dreamy chocolate cakeYesterday 2:00pm
- Melting momentsAug 09, 2020
- Chai-roasted pumpkin soup with honey walnutsAug 09, 2020
- 20 Australian biscuits from our childhoodsAug 09, 2020
- Lemon curd and poppy seed crêpe cakeAug 09, 2020
- 15 sweet and savoury scrollsAug 09, 2020
- White sauceAug 09, 2020
- Beef stroganoffAug 09, 2020
- Yorkshire puddings with gravyAug 09, 2020
- How to make basic sconesAug 09, 2020
- 20 ways with lemon curdAug 09, 2020