Back to Top

Japanese Cabbage Roll

Japanese Cabbage Roll
Kombu seaweed and bonito flakes based dashi stock (Ichiban-Dashi / First Dashi) gives you an appetite with fragrant and exquisite flavor. This Umami and aroma gives harmony to cabbage's sweetness and tofu's texture.


Low Calorie


  • 13 ounces (370g) Soft tofu
  • 10 ounces (300g) Minced chicken
  • 1/2 Green onion
  • 1/2 Carrot
  • 30 ounces (900ml) Dashi stock (Ichiban-Dashi / First Dashi)
  • [Seasonings 1]
    • 2 1/2 tablespoons Soy sauce
    • 3 1/2 tablespoons Mirin (sweet rice seasoning)
    • 1 tablespoon cooking Sake
  • [Seasonings 2]
    • 3 tablespoons Soy sauce
    • 1 teaspoon cooking Sake
    • Pinch of Salt
    • 1 1/2 tablespoons Starch


  1. Wrap soft tofu with paper towel and put weight on above for 15 min to drain water.
  2. Boil cabbage with hot water till it gets soft.
  3. Chop green onion.
  4. Cut carrot into strips.
  5. Add soft tofu, minced chicken, green onion, carrot and [seasoning1] into a bowl and mix well.
  6. Add 1. into cabbage leaves and wrap them around, putting toothpick at the end to avoid unfolding.
  7. Put 2., Dashi stock (Ichiban-Dashi / First Dashi) and [seasoning2] in a pot and set on stove till it boils.
  8. Once it boils , put on lids and simmer for 20 min.
close menu