| １ |
Steep the dried shiitake mushrooms in water, and mince. |
| ２ |
Shell the shrimp and remove the veins from the back. Rinse them and mince. |
| ３ |
Place a weight over the tofu for a while to remove excess water, and strain it or,
mash it in a food processor. |
| ４ |
Combine the tofu with the egg, salt, dark soy sauce, ginger juice and potato starch
in a mortar, and mix them well using a pestle. Add 1 and 2 to the mixture. Mix the entire ingredients
together and divide into 8 equal-sized balls. |
| ５ |
Boil the cabbage and remove the hard core. Spread the cabbage leaves and lightly sprinkle
it with salt. Place one of 4 on a cabbage leaf and wrap, rolling it tightly. Fasten the openings with toothpicks. Repeat
the same procedure 8 times to make 8 pieces of rolled cabbage. |
| ６ |
Heat the stock in a pot and season with the light-colored soy sauce, mirin, sake and
salt. Add the rolled cabbage prepared in 5 and cook over low heat for approx. 20 minutes
(until the seasoned stock boils down to half). |
| ７ |
Cut the carrot into thin strips and boil briefly along with the pea pods. Add them
to 6 and cook briefly. Place the rolled cabbage and vegetables in serving dishes. |
| ８ |
Stir in the potato starch dissolved in water to the remaining seasoned stock to thicken
it, and pour over the dish to serve. |
