-
Mix minced chicken miso, 1
tablespoon soy sauce, sugar and a little salt and grind to a smooth
paste using the back of a tablespoon.
-
Trim the thick part of the central
vein on the back of cabbage leaves, then parboil leaves in lightly
salted water.
-
Place one leaf flat on a cutting
board, trimmed side up with the bottom of the leaf nearest to you.
-
Spread a quarter of the minced
chicken paste evenly over the top, leaving about 1 cm margin from
the top of the leaf.
-
Arrange a quarter of the spring
onion shreds crossways in the centre and roll up.
-
Seal edge with a wooden cocktail
stick.
-
Repeat to make 3 more rolls.
-
Place rolls on a large plate and
sprinkle with sake.
-
Place plate in a boiling steamer
and steam rolls over high heat for 15 minutes or until chicken meat
is well cooked.
-
Drain, remove cocktail sticks and
cut each roll diagonally into 4-5 pieces.
-
Make a bed of shredded carrot on 4
individual serving plates and arrange pieces of roll on top.
-
In a jug, mix mustard and remaining
soy sauce with 2-3 tablespoons of cooking juices.
-
Pour sauce over chicken and cabbage
and serve at once.
