Japanese Cabbage Rolls

1. 1

   Place mushrooms in small heatproof bowl; cover with boiling water. Let stand for 20 mins; drain. Discard stems; chop caps finely.

2. 2

   Meanwhile, heat sesame oil and 1 tbsp vegetable oil in small skillet on medium heat. Cook onion, ginger, garlic and pepper, stirring, for 2 mins, or until onion has softened. Cool.

3. 3

   Combine pork, mushrooms, rice, parsley and onion mixture in large bowl.

4. 4

   Bring a large saucepan of water to a boil. Trim 2 inches from bottom end of cabbage; discard. Place remaining cabbage in boiling water; simmer, uncovered, for 5 mins, or until leaves have wilted. Drain leaves over large bowl; reserve 3 cups cooking liquid. While liquid is hot, add vinegar, soy sauce, sake, mirin, dashi and remaining vegetable oil.

5. 5

   Lay 16 of the largest cabbage leaves, vein-side down, on work surface. Spoon rice mixture onto bottom end of each leaf. Roll up, tucking in sides to enclose filling.

6. 6

   Line a large saucepan with three-quarters of the remaining cabbage leaves. Place rolls on top, seam-side down. Cover with remaining leaves. Pour reserved cooking liquid over top. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour, or until pork and rice are cooked through.

7. 7

   For the dipping sauce, combine sugar, rice vinegar and soy sauce in a small bowl. Serve cabbage rolls with dipping sauce.

* Per serving · 4 servings · Values may vary.