Fish Cake Rolled in Nappa Leaves


– 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.

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