PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Hakusai Horensou Maki- Cabbage and Spinach Rolls

Servings
2
Prep
15 m
Cook
5 m

Recipe By: Dylan Vickers-Fukakusa

Topped with goma ae, these rolls make a refreshing and nutritious entree. Goma ae is a sesame miso sauce it is nutty-rich and savoury and traditionally paired with lightly boiled and refreshed vegetables.

Ingredients

Directions

1

Bring a large pot of water to boil. Prepare an ice bath and a tray lined with tea towels. Blanch the spinach by first submerging the stem- end of the spinach into the water for 20 seconds (the stem is thicker, so you need to cook it for longer than the leaves). After 20 seconds, drop the rest of the spinach into the boiling water and stir it around for 5 seconds. Remove the spinach and immediately place it in the ice bath to stop the cooking process.
2

Next, boil the cabbage leaves for 45 seconds- 1 minute until they’ve wilted. Remove the cabbage and place it into the ice bath to cool.
3

Drain the cabbage and spinach and place on the tea towels. Roll the tea towel up with the spinach and cabbage and gently squeeze the roll to drain the spinach and cabbage thoroughly.
4

Place the leaves of cabbage on a maki su- a bamboo, sushi rolling mat. Arrange the cabbage so it’s about the same length of the bamboo mat and about 8-10cm in width, make sure the cabbage leaves form an even rectangular shape.
5

Place a row of blanched spinach leaves in the centre of the cabbage. Use the bamboo mat to roll the cabbage and spinach into a tight bundle with the cabbage leaves on the outside.