Japanese cabbage rolls Recipe

Japanese cabbage rolls


  • 8 napa cabbage leaves
  • 300 grams of minced pork
  • 150 grams of firm tofu, choped
  • 2 spring onions, choped
  • 1 egg, lightly beaten
  • 1 teaspoon of grated ginger
  • 1 tablespoon of potato starch
  • 2 teaspoons of soy sauce
  • 2 cups of dashi stock
  • 3 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • 2 tablespoons of mirin
  • 2 tablespoons of sake
  • 1/2 tablespoon of rice vinegar

How to make Japanese cabbage rolls

  1. Boil water and blanch cabbage leaves about 1 minute and cool in cold water. Dry.
  2. Mix meat, 2 teaspoons of soy sauce, ginger, spring onions, egg, potato starch and tofu.
  3. Divide filling into 8 portions. Place portion of filling on a cabbage leave, fold sides and roll up. Keep them seam down.
  4. Mix dashi, sugar, sake and mirin.
  5. Arrange cabbage rolls in a saucepan, pour in dashi and simmer 20 minutes with lid on.
  6. Finally add rice vinegar, cover and keep in warm couple of minutes.
  7. Serve with a bit of cooking liquid.
Question from the Chef

“What's your favorite way to cook with cabbage?”

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