Japanese Miso Cabbage Rolls

Preparation

These tender cabbage rolls—filled with ground chicken, shiitake mushrooms and scallions—are simple to make and finished with a quick simmer in dashi. The sweetness of napa cabbage pairs well with the white miso. You can also use ground pork or a combination of ground beef and pork for the filling.

*This recipe originally ran in Japan on HexClad.jp.

1. Stack cabbage leaves loosely in a microwavable container and steam them with about ¼ inch/6 millimeters of water in the microwave until just tender, 2 to 3 minutes. Cut out and remove the hard central rib of each leaf.
2. Combine chicken, egg, potato starch, onion, ginger, mushroom and sake in a medium bowl. Season with salt and pepper and mix well. Divide into 8 portions and shape each into a small barrel of filling. For each roll, set 1 barrel in the center of 1 cabbage leaf. Fold in the leaf sides and roll tightly, like an eggroll.
3. Nestle rolls in a single layer in a HexClad 5 QT/4.7 L Hybrid Dutch Oven. Add dashi and soy sauce and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 15 minutes or until a meat thermometer inserted in the center of each roll registers 165°F/74°C. 
4. Divide rolls among serving bowls. Add miso to broth and whisk to dissolve. Top rolls with warm broth and garnish with mitsuba and yuzu zest.