Step 1

Soak shiitake mushrooms in 2 cups of boiling water to soften them and to obtain a mushroom infused stock. I recommend 8 hours at least, 24 hours is even better. If you don't have time, simply use 2 cups of unsalted (or adjust salt content of the recipe) vegetable stock and increase the amount of fresh mushrooms to 350 g / 12 oz.

Step 2

Heat up oil in a pan, once hot add diced shallots and fry off gently until soft and translucent. Next add in garlic and ginger - fry for a minute or two stirring frequently as they burn easily.

Step 3

Stir all the spices (add salt later) into the aromatics and add chopped fresh and rehydrated shiitake mushrooms (discard their wooden stems). Allow the mushrooms to cook down completely so that all the liquid evaporates.

Step 4

Add salt and soy sauce / tamari. Mix all really well, allow any further liquid (salt makes mushrooms release moisture) evaporate and then stir uncooked rice through. Mix well and set aside.

Step 5

Remove the leaves of the cabbage by making a delicate incision at the bottom of each leaf (where it attaches to the head), prising the leaf off gently. You will need about 14 whole leaves in total.

Step 6

Bring a big pot of water to the boil and grab a mixing bowl, fill it with cold water and have a batch of ice cubes ready in the freezer.

Step 7

Plunge 4-5 leaves at a time into the boiling water. Blanch them for 3 minutes and then fish them out and plunge them in a bowl full of ice water.

Step 8

Thin the outside stem of each leaf with a sharp knife. Run the knife along the stem trimming off any excess that jets out above the leaf's surface.

Step 9

Set the oven to 200° C / 390° F and grab a large baking dish.

Step 10

Place a trimmed cabbage leaf on the work bench so that the inside faces you. Place a heaped tablespoon (do not overfill as rice needs room for expansion) of the filling at the bottom of each leaf, fold the sides to the middle and then roll the leaf gently (not too tightly) until the filling is safely enclosed inside. Place it snugly in the prepared baking dish, the seam down. Continue with the remaining leaves in the same manner.

Step 11

Pour 500 ml / 2 cups of mushroom infused water or stock over the rolls, cover the baking dish tightly with a piece of foil and bake for about 50 minutes - until the rice is almost cooked.

Step 12

Once out of the oven, keep the dish covered with foil and place a kitchen towel on top. Rest for about 10-15 min for the rice to finish off cooking it its own steam.

Step 13

In a mixing jug, combine all of the ingredients for the sauce.

Step 14

Serve the rolls sprinkled with sliced spring onions / scallions, sesame seeds and a small amount of dressing.