Score this recipe:
In spring, we welcome the season of spring cabbage by making a Japanese-style cabbage roll. The flavor is simple, but the chicken and vegetables provide plenty of umami, making it a delicious meal even with soup. If you have leftover stuffing, grill it in the ANAORI grill pan (outer lid) for a delicious snack.
Ingredients (Serve 2):
Spring cabbage・・・・・・・1 ball
Tear the bread finely with your hands and soak in the dashi stock.
1. In a kakugama (or frying pan), separately fry the onions, shiitake mushrooms, and carrots in thick white sesame oil until they are lightly colored and tender.
2. Put the minced meat in a bowl, rub salt and black pepper into the meat. Add 1 and A, eggs and light soy sauce and mix evenly. Weigh out 60g each.
3. Carefully peel the cabbage leaves and boil in plenty of hot water for 2-3 minutes. Immediately after boiling, plunge into ice water to cool.
4. Wrap 2 with the drained 3 and secure the end of the roll with a toothpick.
5. Place 4 in the kakugama, add the dashi stock, heat on high for 5 minutes, then reduce the heat to low, cover and simmer for 10 minutes.
Add the soy milk and white miso and simmer for another 5 minutes.
6. Serve on a plate.
★ Points for the recipe with kakugama (difference from other cooking tools)
This time I tried different cooking methods with the kakugama, and I was surprised at how quickly the food was cooked. For the cabbage rolls, I wanted the filling inside to be tasty without the chicken becoming dry, and I also wanted the soup to have a strong umami flavor from the chicken. The kakugama fulfilled this greedy wish.
The gentle heat of the kakugama brings out the natural flavors and umami of the ingredients, making you realize that even simple seasoning is delicious without the need for extra seasoning. It is a cooking utensil that allows you to cook with minimal seasoning and still create tasty dishes.