Mochi Cabbage Rolls

Cut into the cabbage core and peel off 6 leaves carefully without tearing them.

Trim down the thicker part of the core until thin.

Place the leaves and cores on a heatproof dish, cover with plastic wrap, and microwave at 600W for 5 minutes.

Mince the heated cabbage cores.

Combine the ground chicken, potato starch, sake, grated garlic, grated ginger, and salt; knead until tacky.

Add the minced cabbage cores and mix to combine.

Cut each piece of mochi into 3.

Spread the cabbage leaves and wrap the filling and mochi inside.

Pin the seam closed with a piece of dry pasta.

Arrange the rolls in a frying pan, add water, shiro-dashi, and soy sauce, and combine the seasonings.

Bring to a boil over high heat, drop to low, place a drop-lid (otoshibuta), and cook for 20 minutes.