Fat-free, No Oil Cabbage Rolls (japanese Style)

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 3 cabbage leaves (depending on the size of your cabbage leaf, you will have to use more or less)
• 100 g tofu
• 1 shiitake mushroom
• 1/2 egg
• 4 g salt
• 4 g potato starch or 4 g cornstarch
• 1/2 teaspoon soy sauce
• 1 teaspoon soy sauce
• 1/4 teaspoon mirin
• 1 teaspoon sake
• 600 ml stock
• 4 g cornstarch or 4 g potato starch

Recipe

• 1 soak shiitake mushroom in warm water to softened.
• 2 wash cabbage leaves.
• 3 microwave wet cabbage leaves in microwave until wilted.
• 4 alternatively boil cabbage leaves until wilted.
• 5 remove veins of cabbage.
• 6 if using soft, silken tofu, freeze for 72 hours or use firm tofu.
• 7 press the tofu between layers to drain excess water.
• 8 mash the tofu with a wooden spoon or mash in a food processor/blender.
• 9 add the egg, salt, soy sauce, and potato starch/cornstarch.
• 10 mix until well blended.
• 11 mince the mushroom and add to the tofu mixture.
• 12 mix until well blended.
• 13 place equal amount of filling in each cabbage leaf. make more filling if needed, depending on size of your cabbage leaf.
• 14 roll tightly secure seams with toothpicks. make sure to fold in the edges.
• 15 tie with kampyo if available.
• 16 mix together 1 tsp soy sauce, 4g potato starch, stock, and sake .
• 17 cook cabbage rolls in stock over low heat for about 20 minutes.