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1
Boil the quail eggs.
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2
Put a small amount of water in a pan and add the quail eggs.
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3
Boil over high heat while rolling the eggs around with cooking chopsticks for 3 minutes, then leave then alone for 3 minutes.
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4
Peel the tiny onions and remove the cores with a small knife.
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5
Microwave for 3 minutes.
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6
Peel the leaves off the cabbage carefully, and quickly blanch them in boiling water.
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7
They're easier to handle if you leave the cores on.
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8
Cool the cabbage leaves by dipping them in cold water, and shave off the hard cores.
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9
The removed cores will be used later so don't discard.
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10
The cabbage leaves are now ready to go!
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11
Chop up the onion.
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12
Aim for about 5 mm cubes.
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13
Put all the filling ingredients in a bowl and mix together well.
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14
Knead it until it becomes sticky.
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15
Rinse the kampyo quickly, and rub with plenty of salt.
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16
Boil in plenty of hot water for 4 minutes, rinse in cold water, and squeeze out.
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17
Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions.
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18
Oil your hands with vegetable oil and form the filling.
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19
Wrap the filling around the quail eggs and form into oval balls.
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20
Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped.
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21
Wrap the filling.
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22
Spread out a cabbage leaf and wrap neatly and tightly.
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23
Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo.
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24
Line the bottom of the pan with the removed cabbage core parts, and place the cabbage rolls and small onions on top.
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25
Add water to cover and the broken up soup stock cubes.
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26
Bring to a boil over medium heat.
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27
Add the bay leaf.
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28
When it comes to a boil, skim off the scum, turn the heat down to low and simmer slowly, for about 30 minutes.
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29
Add the broccoli 3 minutes before the end of the cooking time.
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30
Taste the soup, and add salt and pepper if necessary.
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31
Serve on a plate with tiny onions and broccoli, and some of the soup ladled over.
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32
Here is how a roll looks cut in the middle.
