Cut away the root part (where it's white, about 1/4 to 1/3). The white part is used, so don't throw away.

The bit of white part on the stem can be shaved off thinly.

Diced the white part of the cabbage of 4 leaves, and put in a bowl. Mix with everything in ＊.

Put one leaf on top of another leaf, add 3) and roll up (1 roll should look like this).

Use a toothpick to secure it (This one used 1 toothpick to secure, but sometimes you need more...)

Put 3) side by side in a pot. Pour water about halfway full, cover with aluminum foil, and cook.

Julienne the leftover white stem of the cabbage. Also julienne the carrot, and cut the chives into 5 cm.

Cook 6) until soft, push the cabbage rolls a little to the side, and add the 7) cabbage and carrots, and cook.

To 9), add the chives, and add salt if needed. Add katakuriko, and a little sesame oil. Pour on top of the cabbage roll and it's done!