Rolled Cabbage with Tofu Fish and Japanese Broth

Rolled Cabbage

Rolled Cabbage with Tofu Fish and Japanese Broth 

Make a fish-like paste using tofu and potato flour and roll with Chinese cabbage. This is a very elegant Japanese dish—perfect for entertaining! For a daily meal, you can simply grill the paste to enjoy as mock fish.

RECIPE

Ingredients

  • 2 bunches English spinach
  • 6 pieces Chinese cabbage

past

  • 300g (10.1/2 oz) firm tofu
  • 2 tablespoons finely grated potato (see the Grating section)
  • 2 tablespoons potato flour (starch)
  • 1/2 teaspoon sea salt

Japanese thick broth

  • 150ml (5fl oz) water
  • 1 teaspoon MSG-free konbu dashi powder
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 2 teaspoons water
  • 2 teaspoons potato starch

Garnish

  • 1 carrot, shaped into a flower using a vegetable cutter

Method

1. Remove excess water from tofu by boiling or let stand with weight for 30 minutes.

2. To make a fish-like paste, place the tofu, grated potato, potato flour and salt in a food processor and process until smooth.

3. To make the broth, combine 150ml (5fl oz) water with the konbu dashi powder in a small saucepan and bring to the boil, then add mirin and boil a little. Reduce the heat, add the soy sauce and return to the boil.

4. Add the potato flour to the broth, which has been mixed well beforehand, and then mix very quickly and cook until thickened.

5. To prepare the vegetables, steam or boil spinach, Chinese cabbage and carrot.

6. To roll, place down the cabbage then place tofu mixture and spinach side by side.

7. Fold over one end to make a base then roll until the end. Repeat this process with the remaining mixture.

8. Steam the roll for 15 minutes.

9. To serve, cut the roll into four pieces and pour the sauce and top with carrot.

Gluten-free Option: For a gluten-free option, use tamari instead of soy sauce.

 

Tip: You can use light soy sauce for an ‘elegant’ look (as it is not too dark).

If your sauce gets lumpy when you add the potato starch, mix it with a whisk to make it smooth.

You can use the tofu mixture as fake fish. Spread the tofu onto nori like unagi don (see the recipe for the Unagi Donburi ) and pan fry; eat with salt and pepper or your favourite sauce.

 


This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!

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