Japanese Oden-Style Cabbage Rolls

Steps

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1. 1
   Wash and dry the cabbage. Carefully peel off 6–8 large outer leaves. Chop the remaining inner cabbage to about 200 g, then salt with 0.8% salt and let sit to draw out moisture.
   ▶ ≈0:24
2. 2
   Bring salted water to a boil and gently blanch the cabbage leaves for about 40 seconds, pressing the thick part with chopsticks to ensure it cooks evenly. Remove and drain on a wire rack. Blanch chives for tying as well.
   ▶ ≈1:39
3. 3
   In a pot, combine 2000 ml cold water with 4 unseasoned kombu-bonito dashi bags, a small pinch of salt, 15 ml soy sauce, 40 ml sake, and 40 ml mirin. Bring to a boil, then simmer gently for 10–15 minutes and set aside.
   ▶ ≈4:47
4. 4
   Using cold ground pork, gently loosen it with your fingertips, then stir in one direction until edges become shaggy. Mix in squid paste, then add sake and allow the filling to absorb the liquid.
   ▶ ≈2:49
5. 5
   Add ginger paste, garlic paste, salt, sugar, white pepper, and soy sauce, mixing thoroughly. Continue stirring in one direction for elasticity, slap the mixture a few times for firmer texture, and finish with sesame oil for a silkier feel.
   ▶ ≈3:30
6. 6
   Squeeze the salted chopped cabbage thoroughly to remove excess moisture and fold into the meat filling. Add minced garlic chives and Chinese chives for flavor, mix well, then refrigerate the filling.
   ▶ ≈4:12
7. 7
   Lay cooled cabbage leaves flat. Place 75–85 g of filling in the center of each leaf. Starting from the stem end, roll tightly, folding in the sides as you go. Tie with a blanched chive in a decorative knot and trim the end.
   ▶ ≈5:03
8. 8
   Carefully arrange the cabbage rolls in a pot and pour the dashi broth until it reaches about 80–90% of the rolls' height. Heat over medium flame until boiling, then reduce to low heat and simmer for 20–25 minutes.
   ▶ ≈5:59
9. 9
   Carefully remove the cooked cabbage rolls. Pour about 220 ml of the reserved broth into a small pot, bring to a boil, then add the cornstarch slurry and stir until the sauce thickens lightly.
   ▶ ≈6:53
10. 10
    Pour the hot thickened broth over the cabbage rolls and serve immediately. If you prefer, you can serve with clear broth instead of the thickened version.
    ▶ ≈7:23