Japanese Cabbage Rolls (Roru Kyabetsu)
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Japanese Cabbage Rolls (Roru Kyabetsu)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 12 leaves green cabbage
- 24 lices pork preferably belly, thinly sliced
- black pepper ground
- 1 tbsp potato starch for slurry
- 1 tbsp water for slurry
- parsley dried
Broth
- 500 ml dashi stock
- 2 tbsp sake
- 1 ½ tbsp soy sauce light
- 1 tbsp mirin
- ½ tbsp light brown sugar
- 1 tsp salt
- 1 tsp ginger grated
- 1 tsp garlic grated
Instructions
- Bring a large pot of water to a rolling boil and blanch 12 leaves green cabbage for 1 minute. Drain the water and rest until cool enough to touch.
- While the cabbage leaves cool, add the broth ingredients to a saucepan and heat over medium until almost boiling. Turn off the heat and set aside for later.
- Lay the cooled cabbage leaves out on a chopping board and cut out the thickest part of the stem.
- Sprinkle 24 slices thinly sliced pork with ground black pepper on both sides and lay two slices on each cabbage leaf.
- Fold two parallel edges of the cabbage leaf over the pork slice.
- Tightly roll the cabbage and pork to create a neat package, then place them in a large pot with the seam facing down to prevent it from unraveling.
- Pour the prepared broth over the rolls until evenly covered.
- Place a drop lid on top to stop them from moving and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 15 minutes.
- Carefully transfer the cooked cabbage rolls to serving plates but leave the broth in the pot. Mix 1 tbsp potato starch and 1 tbsp water together in a small bowl to make a slurry, then pour it into the broth and continue to cook until glossy and slightly thickened.
- Pour the thickened sauce over the cabbage rolls and sprinkle with dried parsley. Enjoy!
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