- Bunch of large Chinese cabbage leaves
- 1 cup soaked arame
- 1 carrot, cut in thin long strips
- 2 Tbsp soy sauce
- Ginger juice
- 1″ piece of kombu
- Spring or filtered water
Bring water to boil with the kombu and blanch the Chinese cabbage leaves for a minute or a little more. Remove them with a slated spoon and place them in a dish to cool down. Blanch the carrots until they are soft. Cook the arame with enough water to cover it. Bring it to a boil and simmer for 20 minutes, or until the water has evaporated. Add the soy sauce and cook for another couple of minutes.
Place a cabbage leaf on a cutting board. Spread some arame onto the cabbage leaf and one piece of carrot. Roll up the leaf, by starting at the base stem, while pressing and rolling to form a log. Then, cut the leaf in half, along the center. Place in a serving bowl, with soft part of the leaf on the bottom and repeat this process until all the leaves are finished. Pour ginger juice on top of each roll. Serve.