Japanese Cabbage Rolls

• 8 napa cabbage leaves
• 2 1/4 cups minced pork
• 5 1/4 ounces firm tofu choped
• 2 spring onions choped
• 1 eggs lightly beaten
• 1 teaspoon ginger grated
• 1 tablespoon potato starch
• 2 teaspoons soy sauce
• 2 cups dashi
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 2 tablespoons mirin
• 2 tablespoons sake
• 1/2 tablespoon rice vinegar

1. 1. Boil water and blanch cabbage leaves about 1 minute and cool in cold water. Dry.
2. 2. Mix meat, 2 teaspoons of soy sauce, ginger, spring onions, egg, potato starch and tofu.
3. 3. Divide filling into 8 portions. Place portion of filling on a cabbage leave, fold sides and roll up. Keep them seam down.
4. 4. Mix dashi, sugar, sake and mirin.
5. 5. Arrange cabbage rolls in a saucepan, pour in dashi and simmer 20 minutes with lid on.
6. 6. Finally add rice vinegar, cover and keep in warm couple of minutes.
7. 7. Serve with a bit of cooking liquid.

cabbage, pork, onions, eggs, ginger grated, potato starch, soy sauce, dashi, soy sauce, sugar, mirin, sake, rice vinegar

Taken from www.yummly.com/recipe/Japanese-Cabbage-Rolls-1691771 (may not work)