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1
Tear the tofu into rough chunks, wrap in kitchen paper towels and place in a heat-proof container.
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2
Microwave for 5 minutes in a 600 W oven to get rid of the excess moisture.
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3
Cool the tofu in a sieve.
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4
Peel the leaves off the cabbage one at a time.
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5
This is easier and neater if you cut through the root end of the stalks first.
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6
Put the cabbage leaves on a slightly moistened heatproof plate, cover with a moistened kitchen paper towel and microwave for 5 to 7 minutes at 600 W.
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7
The microwave time may vary depending on the size of the cabbage leaves, so adjust accordingly.
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8
The leaves should be soft enough to wrap around the filling.
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9
In the meantime, finely chop the onions, cut the root end off the shimeji mushrooms and pull apart, and cut the fish sausage into wrappable lengths.
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10
If you are using fat fish sausages, cut them in half lengthwise.
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11
When the cabbage leaves have cooled, shave off some of the thick stalk.
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12
Chop up the shaved off stalk part to put into the cooking liquid.
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13
When the tofu has cooled transfer to a bowl, add the onion and pre-seasoning salt and mix well with your hands.
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14
Divide into 8 portions.
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15
Put the mixture from Step 9 along with a piece of sausage on the front half of the cabbage, roll once then fold in the right side of the leaf.
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16
Roll again and fold over the left side of the leaf, and finish rolling.
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17
Put the rolled seam side down and tie securely with a piece of the kanpyo gourd strip.
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18
Put the cabbage rolls from Step 11, the water and bouillon into a pot and bring to a boil over high heat.
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19
Add the chopped up cabbage stalk and close with a tight fitting lid.
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20
Simmer on low heat for 40 minutes.
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21
Adjust the seasoning at the end with salt and pepper.
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22
Serve on a plate, optionally sprinkled with grated cheese and parsley, and it's done.
