Japanese style cabbage rolls

Point

By without using minced meat, just wrapped with pork and sliced carrot​​, you can cook very quickly.

Ingredient 4 servings

cabbage

1(small)

Sliced pork

200g

Salt and pepper

appropriate

Carrot

1/2

Broth

600cc

Soy sauce (low salt)

50cc

Mirin(sweet sake)

50cc

Salt

as appropriate

Thin green spring onion shoots

5~6

• 1

  cabbage scooped out the core by petty knife.

• 2

  Put ① into UNILLOY 22cm casserole and boiled.

• 3

  After cabbage leaves come off one by one, drained up in a colander and cut moisture well. Cut off hard core chip by petty knife.

• 4

  Carrots peeled to ribbon shape by peeler.

• 5

  Sprinkle salt and pepper lightly on sliced pork.

• 6

  Spread out ③ on a cutting board, put on ④ and ➄, and wrap around from the front. 
(To combine the large leaf and small leaf, make ⑥ about 8 pcs)

• 7

  Place ⑥ in UNILLOY 22cm casserole tightly.

• 8

  Add broth, mirin, soy sauce and salt, simmer 15 to 20 minutes with a drop lid.

• 9

  Serve on a plate and sprinkle thin green spring onions.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.