Rolled Cabbage in Dashi Broth
Japanese-style stuffed cabbage rolls simmered in a light dashi broth – a gentle and comforting dish with delicate umami.
Ingredients
- 6 cabbage leaves
- 200 g minced chicken
- 30 g carrot
- 20 g mushrooms
- 1 tsp grated garlic
- 1 egg
- 3 tbsp panko breadcrumbs
- a pinch of salt & pepper
- To serve: ketchup (optional)
For the broth:
- 400 ml soup stock (dashi)
- 1 tbsp soy sauce
- 1 tbsp mirin
Instructions
- Finely chop the carrot and mushrooms.
- Bring a large pot of water to the boil and add about 1 teaspoon of salt.
- Blanch the cabbage leaves in boiling water for 2-3 minutes over a medium heat until soft. Trim the thick stem portion for easier rolling.
- In a large bowl, combine the minced chicken, carrots, mushrooms, garlic, egg, panko, salt and pepper. Mix well until sticky.
- Once combined, divide the meat mixture into 6 portions in the bowl.
- Place a portion of filling on each cabbage leaf and roll tightly. Tuck in the sides and place seam-side down in a pot.
- Combine all the broth ingredients and pour over the rolls in the pot. Bring it to a gentle boil over a medium heat. Cover with a drop lid, lower the heat, and simmer for about 30 minutes.
- Serve in bowls with the broth, topped with a small amount of ketchup to taste.
