Fish Cake Rolled in Nappa Leaves Recipe
8 x nappa cabbage leaves – (to 10)
Salt as needed
1 x pink-edged fish cake (kamaboko)
1/2 cup vinegar
1/2 cup sugar
1 dsh mono sodium glutamate (optional)
* Blanch the cabbage in lightly salted boiling water until just softened, about 3 minutes, then immediately chill in cold water. Drain well and dry the leaves with paper towels or in a salad spinner. Remove the hard core.
* Cut the fish cake lengthwise into halves or thirds, making sure that there is some pink in every piece. Slice into matchsticks.
* On the bottom of a cabbage leaf, place a bundle of 10 slices. Roll up the leaf. If large leaves are used, tuck in the edges as you roll, like a burrito. If small leaves are used, allow the pink part of the fish cake to show at the sides. Continue until all the leaves are filled. Dry with a paper towel after rolling. Place the rolls, leaf tip-side down, on a paper towel-lined platter, cover and refrigerate.
* Combine the vinegar, sugar, 1 teaspoon of salt and the mono sodium glutamate in a small bowl. Refrigerate.
* To serve, diagonally slice the rolls made with large leaves and stand on a serving plate cut-side up. Pour the dressing over the rolls.