Enjoy cooking with recipe videos

Japanese Style Stuffed Cabbage Rolls With Dashi Flavor - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Style Stuffed Cabbage Rolls With Dashi Flavor.
We finished stuffed cabbage rolls with dashi (Japanese soup stock). The richness of ground beef and pork mix and the texture of vegetables go well with the light flavor dashi. The whole dish has a light finish if you change the ground beef and pork mix to ground pork or ground chicken. Please try it.
Share on
X（Twitter） Pinterest Copy link

Cook time

40 minutes

Ingredients
2 servings

  • Cabbage
    4 sheets
  • Hot water
    as needed
  • Meat Patties
  • Ground beef and pork mix
    120 g
  • Lotus root
    40 g
  • Shiitake mushroom
    2
  • Beaten eggs
    1/2
  • Panko-breadcrumbs
    1 tbsp
  • Salt
    2 three finger pinches
  • Black pepper
    2 three finger pinches
  • Japanese-Style Soup
  • Water
    400 ml
  • Cooking sake
    1 tbsp
  • Soy sauce
    1/2 tbsp
  • Japanese style granulated soup stock
    1 tsp
  • Salt
    1 three finger pinch
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Peel a lotus root. Remove stems of shiitake mushrooms.
  2. 1. Roughly chop the lotus root and shiitake mushrooms.
  3. 2. Trim off a thick core of cabbage to even out the thickness.
  4. 3. Put Step 2 in a pot of boiling water and boil for about 1 minute until tender. Drain in a strainer.
  5. 4. Put Step 1 and the remaining minced meat patties ingredients into a bowl, knead well with your hands until sticky, then divide into 4 equal parts.
  6. 5. Spread out Step 3, form 4 into a cylinder shape, place it in front of you, and wrap it so the minced meat patties will not come out. Fasten the end of the roll with a toothpick.
  7. 6. Place the roll-end of Step 5 face down in a pot, add the ingredients for Japanese soup, and bring to a boil. Remove the scum and adjust the taste, cover with a lid, and simmer over medium heat for about 20 minutes until the inside is cooked through.
  8. 7. Turn off the heat, place in a dish, sprinkle with young green onions (konegi), and it is ready.

Tips for cooking

Adjust the amount of salt to your liking. When wrapping the meat around the cabbage, wrap it tightly so that the meat doesn't come out. By wrapping it tightly, the result will be beautiful.

Recommended for you