Sukiyaki-Style Cabbage Enoki Rolls

Separate cabbage into leaves. Rinse well and pat dry. Boil water in a large pot and blanch each leaf for 2-3 minutes until tender and transfer to a dish cloth to dry.

Trim ends of mushrooms, rinse and pat dry. Toss mushrooms in half the marinade. Brush cabbage leaves with marinade on both sides. Add a small bunch of mushrooms to bottom of cabbage leaf. Carefully roll cabbage leaf into a tight roll. Tie with scallion.

Heat oil in pot, carefully place cabbage rolls onto pan, sear on both sides, about 2-3 minutes on each side until browned. Served with chili powder and enjoy!