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1
Fill a large pot with water and bring to a boil on high heat.
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2
Filling: Remove and discard mushroom stems.
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3
Wash mushrooms, dry well, add to the bowl of a food processor and chop finely.
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4
Add the spinach to the processor bowl and process until fine.
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5
Add the tofu pieces and process for a few more pulses.
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6
Scrape the filling into a bowl and stir in the remaining ingredients and set aside.
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7
Cabbage: Cut off sixteen leaves of the cabbage and drop into the large pot of boiling water.
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8
Blanch for one minute, then drain and blot on paper towels.
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9
Trim off 2 inches of the thick white part of the cabbage leaves.
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10
Dice four of the white pieces and add them to the filling.
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11
Discard the rest and set the blanched leaves aside.
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12
Chicken: Lay the pieces of chicken in a flat dish.
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13
Pour the mirin over them, season with salt and pepper, and let marinate for 15 minutes.
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14
Remove the chicken and pour the mirin into the chicken stock.
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15
Spread some of the filling over the chicken, one piece at a time, and roll up tightly, then roll again in one cabbage leaf.
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16
Lay a second leaf over the top in the opposite direction to enclose the roll.
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17
Repeat the process until there are eight rolls.
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18
Tie them with string to prevent opening while cooking.
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19
Carefully place the rolls into a 5-qt.
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20
Dutch oven in one layer, placing them tightly against each other.
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21
Add the chicken stock, bring to a simmer, and cook for 20 minutes.
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22
Finishing:When the chicken rolls are done, remove them to a plate (using two spoons) and let them cool for 5 minutes.
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23
Then, cut the string off and, with a sharp knife, cut the rolls into 1-inch slices; arrange slices on a serving platter.
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24
Mix the cold water with the cornstarch to make a slurry.
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25
Strain the stock, pour it into a saucepan and bring to a boil.
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26
Slowly stir in the slurry and, stirring constantly, cook until thickened, a minute or two.
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27
Spoon some sauce over the rolls and pass the extra at the table.
