Boiled dish (Rolled Chinese cabbage) | Easy recipe at home by cooking expert Yukari/Yukari's Kitchen's recipe transcription

Wash the Chinese cabbage and place them in a heat-resistant container, alternating the root and leaf tips.
Cover with plastic wrap and heat in a 600W microwave for 6 minutes.
Remove from the microwave and let it steam for 3 minutes while covered with plastic wrap.
Pour milk over the bread crumbs to soften them.
Chop the onions into fine pieces.
Remove the wrap from the Chinese cabbage and wipe off the moisture with kitchen paper.
Slice the thick root part of the Chinese cabbage into strips so that the thickness is even with the leaves.
Cut the cut root part into small pieces and wipe off the moisture.

Put ground pork and sugar (not listed) in a bowl and mix together.
Add salt and pepper and mix until it becomes sticky.
Add the soaked bread crumbs, mayonnaise, and potato starch and mix well.
Add chopped onions and Chinese cabbage and mix.

肉だねを6等分する。
白菜をまな板の上に広げる。
肉だねの1/6を手に取り、空気を抜いて白菜の上に置いてきつく巻く。
両端にはみ出た葉部分は、肉だねに押し込んで詰め込む。
同じように残りの白菜で肉だねを包む。

Prepare a pot large enough to hold all the Chinese cabbage rolls.
Arrange the Chinese cabbage with the rolled end facing down in the pot.
Add water, soy sauce, mirin, and consommé and shake the pot to mix.
Add the bay leaves and bring to a boil over medium heat.
When it comes to a boil, lower the heat to low, cover with a lid, and simmer for another 20 minutes.