Steps

1. Finely shred the Cabbage.
   🕒 00:03
2. Sprinkle Salt on the shredded Cabbage and rub it in to soften.
   🕒 00:06
3. Crack Eggs into a bowl and mix well with the softened Cabbage.
   🕒 00:10
4. Stuff the opened Fried Tofu Pouches with the Cabbage and Egg mixture.
   🕒 00:14
5. Secure the opening of the stuffed Fried Tofu Pouches firmly with toothpicks.
   🕒 00:17
6. Place the stuffed tofu pouches in a pot with Water, Soy Sauce, Mirin (Sweet Rice Wine), Sugar, and Dashi Powder.
   🕒 00:17
7. Bring the pot to a boil over high heat.
   🕒 00:23
8. Reduce heat to medium-low, cover with a drop lid, and simmer for 15 minutes.
   🕒 00:26
9. Serve in a dish. This is the key: The tofu pouches absorb the rich flavor, and the generous amount of cabbage and egg create a satisfyingly voluminous dish.
   🕒 00:28
10. Cut the Cabbage.
    🕒 00:56
11. In a heatproof bowl, combine Seasoning Mix and Potato Starch and mix well.
    🕒 01:00
12. Add the Ground Pork and mix, breaking it up.
    🕒 01:03
13. Add the Cabbage and mix further.
    🕒 01:04
14. Cover with plastic wrap and microwave for 6 minutes at 600W.
    🕒 01:08
15. Mix everything thoroughly.
    🕒 01:11
16. Plate and sprinkle with Toasted Sesame Seeds. This is the key: Easily made in the microwave, the abundant cabbage and meat sauce pair perfectly with rice.
    🕒 01:14
17. Cut off the core of the Cabbage and shred it.
    🕒 01:33
18. Pour hot water over the shredded Cabbage.
    🕒 01:36
19. Let it sit for 30 seconds to 1 minute, then drain the water and place in a colander.
    🕒 01:39
20. Cool the Cabbage in the colander with cold water, then squeeze out the moisture firmly by hand.
    🕒 01:41
21. In a bowl, combine Potato Starch, Salted Kelp (Shio Kombu), Salt, and Coarse Black Pepper.
    🕒 01:44
22. Add Mixed Cheese and mix again.
    🕒 01:48
23. Rehydrate the Spring Roll Wrappers to peel them apart, then cut one wrapper into three long, thin strips.
    🕒 01:51
24. Place a wrapper strip with the shiny side down on a flat surface.
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25. Place the filling near the edge closest to you, then fold it into a triangle while wrapping the filling.
    🕒 02:01
26. Apply water to the tip of the final corner to seal and close securely.
    🕒 02:04
27. Heat Vegetable Oil in a frying pan over medium heat.
    🕒 02:07
28. Arrange the Spring Rolls and fry until the bottom is browned.
    🕒 02:10
29. Flip and cook the other side until browned.
    🕒 02:13
30. Remove from the pan, drain any excess oil, and serve on a plate. This is the key: The generous amount of cabbage, the umami from the salted kelp and cheese, and the crispy spring roll wrappers create an irresistible dish!
    🕒 02:16