1. Soak shiitake mushroom in warm water to softened. 2. Wash cabbage leaves. 3. Microwave wet cabbage leaves in microwave until wilted. 4. Alternatively boil cabbage leaves until wilted. 5. Remove veins of cabbage. 6. If using soft, silken tofu, freeze for 72 hours or use firm tofu. 7. Press the tofu between layers to drain excess water. 8. Mash the tofu with a wooden spoon or mash in a food processor/blender. 9. Add the egg, salt, soy sauce, and potato starch/cornstarch. 10. Mix until well blended. 11. Mince the mushroom and add to the tofu mixture. 12. Mix until well blended. 13. Place equal amount of filling in each cabbage leaf. Make more filling if needed, depending on size of your cabbage leaf. 14. Roll tightly secure seams with toothpicks. Make sure to fold in the edges. 15. Tie with kampyo if available. 16. Mix together 1 tsp soy sauce, 4g potato starch, stock, and sake . 17. Cook cabbage rolls in stock over low heat for about 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
