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Knead the ingredients marked with into the meat until it all sticks together, and blend in a food processor. Tear the raw cabbage, and put into a microwave-safe bowl. Coat the leaves with the meat mixture from step 1 on top. Cover with additional torn cabbage leaves, making layers with the cabbage. Cover with plastic wrap, microwave for about 10 minutes, and flip on a plate. Make the sauce, and pour on top. In a small pot, bring the ingredients to a boil, and thicken with dissolved katakuriko.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat