Chinese cabbage roll

Separate 6 leaves of Chinese cabbage into the core and leaves.
Blanch the leaves for about 30 seconds.

Cut the core part perpendicular to the fibers like this.
(You won't use the core here, but you can use it to make kinpira or other dishes.)

Finely chop the onion. Combine the chopped onion and ground meat in a bowl and knead with your hands

When [3] comes together, add salt, sugar, eggs, and potato starch and knead until sticky

Spread three leaves at a time on a cutting board.
(It may be a little tricky to handle because it is Chinese cabbage, but stack the leaves where there are gaps and hit them from above with a knife to unite the leaves.)

Once the leaves are stuck together, coat each with 1/2 tablespoon of potato starch (not included in the recipe). Place the topping on top and press it in with your hands, working from the front to the back. Press any excess leaves inwards with your fingers

Arrange the ingredients in a pot, add all the stock ingredients, and bring to a boil. Once boiling, cover with a drop lid and simmer slowly for 1 hour

Halfway through cooking, remove the lid, let it cool, then put it back on the heat and repeat this process several times

After an hour, transfer to a small pot or small serving dish, pour the sauce over it, and top with Japanese pepper