Fresh corned beef is hard to come by in Japan. The kind most commonly found in Japanese markets comes in a can (yes, just like Spam) and is usually sliced paper-thin and stir-fried with vegetables, or pan-fried.

This recipe might look like a lot of work, but it isn't if you plan ahead--and the end result is well worth it!


Broth:

2 cups chicken stock
3 cups dashi (see recipe below)
1/2 cup mirin
salt and pepper, to taste

Cabbage Rolls:

1 lb. corned beef, ground or minced
1 egg
1 tsp freshly grated ginger
2 scallions, finely chopped
1/2 tsp sesame oil
1 tsp dark soy sauce
1/2 cup panko (Japanese bread crumbs)
1 medium head of cabbage
1 tsp salt
1/2 tsp pepper
wooden toothpicks

Vegetables:

1 medium daikon, peeled and sliced into � inch thick rounds
4 large carrots, washed, peeled and cut into 2-inch pieces
4 taro roots, peeled and placed in a bowl of water to avoid discoloration
1 medium celery root, quartered, then each piece cur into four pieces
3 medium leeks, white parts only, washed and sliced into 2-inch pieces
2 acorn squashes, peeled and quartered
salt and pepper

For Broth:

1. Whisk together all ingredients in a large saucepan and bring to a boil. Reduce heat and allow broth to simmer while you prepare remaining ingredients.

For Cabbage Rolls:

2. In a large bowl, combine the corned beef, egg, ginger, scallions, sesame oil and soy sauce. Mix well. Add panko, salt and pepper and combine thoroughly.

3. Remove any wilted or decaying outer leaves from the cabbage head. Blanch the cabbage head in boiling salted water for three minutes. Remove and rinse under running cold water for a minute.

4. Hold the cabbage firmly against a cutting board and use the tip of a knife to cut away the core; discard the core. Carefully remove and separate cabbage leaves and choose the eight largest leaves.

5. Place some of the corned beef mixture in the center of each leaf. Fold the base of the cabbage leaf once, then fold the sides and roll the cabbage into a tight package around the filling. Secure each cabbage roll with a wooden toothpick. Set aside.

For vegetables:

6. Drain the taros and cut each into quarters. Bring stock to a boil again and add all vegetables. Reduce heat and simmer for 10 minutes, or until all vegetables are tender.

7. Remove vegetables from broth using a slotted spoon and set them on a platter. Season with salt and pepper, to taste.

8. Add cabbage rolls to broth and simmer for 10 minutes. Remove from broth with slotted spoon. Remove toothpicks before serving.

Serving Option #1

The vegetables can be divided among 4 large soup bowls and served with the broth, with the cabbage rolls arranged alongside on a separate plate.

Serving Option #2

The vegetables can be arranged around the cabbage rolls on a serving platter.