Japanese Hot Pot with Mibuna Cabbage Rolls

It's no secret that we're obssessed with asian greens at Roaring Gardens. Mibuna is no exception! Similar to mizuna greens, mibuna has a mild mustard flavour. 

Mibuna can be an excellent addition to salads, stir-frys, or any recipe requiring sauteed greens. This week, we decided to use it as the filling of a cabbage roll that is simmered in a delicious broth. See below for the Japanese Hot Pot recipe! 

Japanese Hot Pot with Mibuna Cabbage Rolls

Serves 4-6



Veggie Kombu Broth

4 cups of water

1 Serrano Pepper

1/2 package of kombu kelp

1/2 cup dried Shiitake Mushroom

Mibuna Cabbage Rolls 

10 Napa Cabbage leaves 

1/2  bunch mibuna 


1 cup shiitake mushrooms, de-stemmed and roughly chopped

3 green onions, diced


1 package rice noodles

1 bunch blistered shishitos (optional) 


1). Prepare the Kombu Broth.  Combine the water and kombu in a pot over medium-high heat. Bring to a simmer and remove the kombu before it comes to a full boil. Add the shiitakes and serano and simmer for another minute or so. Take off the heat and set aside for later, letting it steep.

2). Boil the napa cabbage leaves in water for about 8-10 minutes until the inner stems are tender. When done, put leaves in a strainer to drain. 

3). Lay the napa cabbage leaves on a baking sheet or cutting board in 2 sets of 5 (if you have a bamboo rolling set then that works best!). Overlap the leaves slightly, and alternate the stems facing up and down every other leaf. Make sure the inside of cabbage leaves are facing up! This makes it easier to roll. 


Overlapping Napa Cabbage Leaves alternating the stem and leaf sides. 

Overlapping Napa Cabbage Leaves alternating the stem and leaf sides. 


4) Blanch the mibuna in water with 4 tbs salt for a minute or two (to pull out the bitterness). Drain in a strainer getting as much excess water out as possible. Put a handful of the mibuna at the start of each cabbage roll set. 





5). Roll the cabbage with the mibuna inside making sure to make it as tight as possible. You should have two long rolls. 


6) Cut the rolls into 2 inch thick rounds.







7). Put the broth back on at medium-high heat and bring to a boil. Add the additional shiitake mushrooms and the green onions. Add rice noodles and simmer until cooked. Add the sliced cabbage rolls and the quail eggs (if using), and simmer for another 2-3 minutes. 

8). Ladel into bowls to serve!