- For the fondue
- 200 grams Sushi rice
- 60 milliliters Rice vinegar
- 100 grams fresh Shiitake mushroom
- 32 peeled Shrimp (cooked)
- 150 grams Swordfish fillet
- 32 Chinese cabbage leaves
- 32 Chopped leeks
- 1 bunch Soup vegetables (carrot, leek, parsnip)
- 800 milliliters Fish stock (prepared)
- Vegetable broth (instant)
For the fondue: Rinse rice thoroughly and drain in a colander for 30 minutes. Boil rice in a saucepan with 325 ml (approximately 1.3 cups) of water and 1 teaspoon salt. Cook for 1 minute, then cover and simmer over low heat for 15 minutes. Stir in vinegar, then let cool.
Rinse, trim and julienne zucchini. Remove stems from mushrooms, then thinly slice mushroom tops. Rinse shrimp and fish with cold water, then pat dry. Cut fish into 30 thin strips. Rinse cabbage leaves, shake dry and remove stalks.
Add a thin layer of rice to each cabbage leaf. Add some zucchini and mushroom strips, 1 shrimp and 1 fish strip. Fold in the sides of the cabbage leaf, then roll up. Wrap with chives and tie to secure.
Peel, rinse and mince soup vegetables. Boil fish stock, vegetable stock and vegetables in the fondue pot for 10 minutes.
For the sauce: Combine soy sauce and sake. Mince ginger and stir into sauce with wasabi. Place cabbage rolls on fondue forks and cook for 5-7 minutes in boiling broth. Serve with sauce.