Chinese cabbage roll

Divide six Chinese cabbage into core and leaves.
Leave the leaves to warm for about 30 seconds.

The core part is cut at a right angle to the fibers like this.
(We won't use the core here, but we'll use it as a kinpira or something.)

Chop the onions finely. Combine the chopped onions and the sardine meat in a bowl and knead it with your hands.

Once [3] is ready, add salt, sugar, eggs and potato starch and knead until it gets stuck.

Spread the leaves three at a time on a cutting board.
(It may be a bit difficult to handle as it is a Chinese cabbage, but stack the leaves in places where there is a gap and tap them from above with a knife to combine the leaves together.)

Once the leaves stick together, apply 1/2 tablespoon potato starch (not included) at a time. Place the material on top of it and wrap it in from the front to the back with your hands. Push any excess leaves inside with your fingers.

Arrange [6] in a pot, add all the ingredients for the pot's stock and heat it over a heat to boil. Once it's boiled, remove it, cover and simmer slowly for an hour.

Along the way, remove from the heat, remove the lid, cool and heat again several times.

After an hour, place in a small pot or small bowl, pour the soup and top with sansho pepper and finish.