不知道為什麼一直想吃高麗菜捲 趁著高麗菜盛產時期 扛了一顆回家動手做 參考Masa老師的關東煮食譜 先是煮昆布柴魚高湯 以前住的房子廚房很小 沒有多餘空間讓我熬什麼高湯 總是用昆布醬油和柴魚粉混過去 這次真才實料的照比例花時間熬煮 做出來的關東煮湯頭不是蓋的好吃 高麗菜捲內餡我自己有混鮮蝦泥進去 晚上就這麼一鍋吃的很開心 唯一缺憾就是豬絞肉太瘦了啦 Stuffed cabbage roll with ground mince. Stewed in Japanese style stock-Oden soup. Before making Oden soup, first we have to make the Dashi stock which is made by 1000ml water 10g kombu (dried kelp) 20g katsuobushi (bonito flakes) Oden soup: 1L Dashi stock 2 tbs soy sauce 1 tbs mirin 1 tbs sugar 1.5 tbs sake #still_life_gallery#foodgawker#foodblogger#foodstyling#thekitchen#madeleines#gloobyfood#momentsofmine#storyofmytable#littlestoriesofmylife#abmlifeissweet#stilllifephotography#thefeedfeed#myeverydaymagic#kinfolktable#tastingtable#mychefstable#verilymoment#beautifulcuisines#huffposttaste#heresmyfood#food52#cherryate#igerstaiwan#vscotaiwan#日々#暮らし#高麗菜捲#手工菜#台式料理