Instructions: Season pork with sake and shoyu.

Separate Chinese cabbage leaves. Boil until soft; drain. Squeeze lightly and sprinkle with salt.

Soak hoshi-shiitake in water until soft. Remove stems and cut caps into thin strips.

Cut ginger into 1-inch strips. Soak in water for a few minutes; drain.

Spread cabbage leaves on bamboo mat (makisu) or clear-plastic wrap to even thickness. Sprinkle with starch.

Spread pork on leaves and arrange mushrooms. Lift mat and roll. Make 2 rolls.

Place rolls on plate and steam over high heat for 15 minutes.

Mix sauce ingredients in saucepan and heat. Add broth from roll plate and starch mixture; stir until thick.

Cut rolls into several slices and arrange on serving plate. Pour sauce and garnish with ginger strips.

This recipe yields 2 rolls.

Yield: 2 rolls

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