Roll kyabetsu (ロールキャベツ) is a cabbage and meat roll. A popular dish from Japanese home cooking, perfect for cold weather.
8 cabbage leaves
250g minced pork
1 spring onion chopped
1 small piece chopped ginger
1 dried shiitake mushroom
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1 teaspoon dashi broth granules
salt to taste
Soak the shiitake for at least 2 hours in a bowl with a glass of water. Once rehydrated, keep the water aside and cut the mushroom into small pieces.
Cook the cabbage leaves in boiling water for 1 minute. Drain and let cool completely.
Combine the pork, a spoonful of soy sauce, the spring onion, ginger, salt and two full spoons of water in a bowl. Mix carefully.
Spread a cabbage leaf on a surface. Place a spoonful of the meat filling in the lower part of the leaf and fill it, forming a nice tight roll. Repeat the operation for the other cabbage leaves.
Arrange the rolls in a pan, well joined together.
Pour the shiitake water, the dashi granules, a spoonful of soy sauce, mirin, sake and salt into the pan. Turn on the heat and when the broth starts to boil, lower it, cover the pan with a lid and cook for about 30 minutes.
Serve the rolls with a teaspoon of mustard on the side.