In this episode, chef Rika makes cabbage rolls with a recipe she learned from her mother. Cabbage leaves are wrapped around a tender, juicy meat filling, and then stewed in a soup full of the sweetness of the vegetables, for a Western-style home-cooked favorite. For the side dish, she makes an egg and shirasu rice bowl with sansho pepper: rice topped with scrambled egg and shirasu small sardine, with sansho pepper and sesame oil to provide the finishing touches on this original dish. Rika also teaches about miso-marinated tofu, a simple yet great recipe for a side or snack, known for its deliciously cheese-like flavor.
