Roll Kyabetsu from Tokyo Cult Recipes by Maori Murota
For the stuffing, soak the dried shiitakes in the water for at least 3 hours, until they are soft (you can do this the day before). Drain, reserving the soaking liquid for the broth. Remove the ste...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
Ingredients
- karashi (Japanese mustard)
- 8 leaves Savoy cabbage
- chopped spring onion (scallion)
- 300 ml (10½ fl oz) water
- 2 dried shiitake mushrooms
- 2 tablespoons mirin
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 pinch salt
- 1 onion, finely chopped
- 2 cm (¾ in) ginger, finely chopped
- 500 g (1 lb 2 oz) minced (ground) pork
- 50 g (1¾ oz) cooked rice
- 2 tablespoons sake
- 400 ml (14 fl oz) dashi
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Agebitashi from Tokyo Cult Recipes by Maori Murota
app.ckbk.com
Tori Dango Nabe from Tokyo Cult Recipes by Maori Murota
app.ckbk.com
Shiitake Sushi
bonapeti.com
Soba Sushi Rolls
kikkoman.com
Zen Rolls and More {Marx Foods Recipe Contest}
yireservation.com
Teriyaki Mushroom Sushi Rolls
australianmushroomgrowers.com.au
Nibuta Chashu from Tokyo Cult Recipes by Maori Murota
app.ckbk.com
Zen Rolls and More {Marx Foods Recipe Contest}
yireservation.com