Culinary Workshop - Culinary Art - Nov.2021
Ingredients
| Cabbage leaves |
6 - 3 large outer leaves and 3 smaller inner leaves |
| Ground chicken thigh (skinless) |
100g |
| Shirataki noodles |
50g - Boil to remove bitterness, drain, and roughly chop |
| Scallions |
1-2 - Finely chopped |
| Egg (M) |
1/2 - Beaten |
Seasoning
| Dashi stock |
400ml |
| Mirin |
3 tbsp |
| Light soy sauce |
1-1/3 tbsp |
Garnish
| Ikura (salmon roe) |
As desired |
| Yuzu kosho |
As desired |
Instructions
- Bring water to a boil in a pot and blanch the cabbage leaves one by one. Drain and lightly sprinkle with salt. Finely chop the core of the cabbage leaves.
- In a bowl, knead the ground chicken thoroughly. Gradually mix in the shirataki noodles, minced cabbage core, beaten egg, and chopped scallions. Divide the mixture into three portions.
- Wrap one portion of the meat mixture in a small cabbage leaf, then wrap it again with a large cabbage leaf.
- Arrange the wrapped cabbage rolls tightly in a pot. Add the seasoning, cover with a drop lid, and bring to a simmer over medium heat. Lower the heat and cook for about 8 minutes.
- Cut the rolls into thirds and plate. Garnish with ikura and serve with yuzu kosho on the side.
