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680g shrimps, 680g ground pork, 1 green cabbage, 5 spring onions, 16g ginger, 2 slices of white bread, some salt, 2
cups of water.

(1) 1/2 tsp salt, 1/4 tsp ground black pepper, 1T sake, 1/4 tsp sesame oil.
(2) 1/2T lemon juice, 1/4 tsp ground black pepper.
(3) 5 cups of low-sodium canned chicken broth.
(4) 1/4 cup of tomato ketchup, 5T mayonnaise.


1. Rinse ground pork; Drain; Marinate in seasoning (1) for 30 minutes.
2. Discard heads and tails of shrimps; Shell; Devein with toothpicks; Rinse and soak in salty water briefly; Lift the shrimps up; Rinse in running water briefly; Pat dry; Chop; Marinate in seasoning (2) for 20 minutes.
3. Peel, rinse and mince ginger;
Wrap with a piece of cloth; Squeeze for ginger juice.
4. Rinse spring onions; Cut off both ends; Thinly slice.
5. Discard the outer layer of leaves of green cabbage; Rinse in running water; Drain.
6. Pour 2 cups of water to a pot; Bring to the boil over a high heat; Turn to a low heat; Add the green cabbage; Bring to the boil over a high heat again; Turn off the heat; Lift the cabbage up with tongs and put in a colander to drain and cool; Reserve 3T of the boiling water for the sauce later.
7. Carefully peel the leaves of the green cabbage away without tearing them; Place the leaves without rips, tears or heavy spines on kitchen paper to drain any excess water.
8. Tear white bread into small pieces.
9. Add the spring onions, the white bread, the shrimps from the step 2, the ground pork from the step 1 and 1.5 tsp ginger juice from the step 3 to a big bowl; Mix well.
10. Lay a leaf of the cabbage from the step 7 on a flat plate with the stem facing you; Arrange 2T of the filing from the step 9 in the middle of the leaf; Fold the edge nearest you over to the filling; Fold in both sides next; Roll up the leaf; Seal the roll with a toothpick (repeat the step 10 till the ingredient are used up).
11. Add seasoning (3) to a large saucepan; Bring to the boil over a low heat; Carefully arrange the cabbage rolls in the saucepan; Cover the pan with a drop lid which fits just inside of the saucepan rim (also known as otoshi-buta which is a wooden lid having a small wooden handle on top and floats directly on top of the cooking food to keep the food from moving around and help spread the flavors of the sauce evenly); Simmer over a low heat till the cabbage leaves are tender but not pulpy (about 33 minutes); Turn off the heat.
12. Add seasoning (4) to a bowl and 3T of the cabbage cooking water from the step 6 to a bowl; Mix well.
13. Arrange the cabbage rolls in shallow serving bowls; Pour the cabbage chicken broth into the bowls up to an half height of the bowls; Drizzle with the sauce from the step 12; Serve hot.