Cabbage and beef roll

Carefully peel off each cabbage leaf and shape it so that it is easy to roll. Bring water with sugar to a boil and parboil the cabbage. Once it has softened, remove from the heat and let it cool while still submerged in the broth

Roll each of the parboiled cabbage leaves into a ball, place it on top of the spread out beef, and roll it up. It's best to roll it diagonally

Sprinkle salt and potato starch evenly over the fish, then place in a frying pan with salad oil over medium heat and cook while rolling

Once browned, add [A] and cook as teriyaki. To finish, add sesame oil and powdered sansho pepper to add flavor, then turn off the heat, cover, and steam for about 1 minute

Remove to a cutting board, cut off both ends and then cut into bite-sized pieces

Serve in a bowl and garnish with lemon wedges and shredded cabbage. Sprinkle with black pepper to taste