Recipe

Japanese cabbage rolls

The humble and misunderstood cabbage is put to good use with these Japanese inspired cabbage rolls. Dunk them generously in the dipping sauce and experience the uniquely and delicately flavoured pork filling.

  • 1 hr 50 mins cooking
  • Makes 16 Item
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Ingredients

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

Method

Japanese cabbage rolls
  • 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.

Notes

dipping sauce Combine ingredients in small bowl.

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