Cabbage, Silken Tofu, Green Sansho Peppercorn

 
 

Connor Carlson, The Catbird Seat, Nashville, TN

The dish came about after traveling to Kyoto. We had lunch at a tonkatsu spot that served the pork alongside raw cabbage with a yuzu dressing. I loved the flavors so much so this was kind of an ode to that meal.

- Connor Carlson (@jummybiffett)

 
 

Ingredients:

  • 1 Cabbage

    • We use caraflex cabbage but any is fine

  • Green Szechuan oil

For the yuzu dressing:

  • 200 ml yuzu juice

  • 10g yuzu kosho, green

  • 90g honey

  • 100ml white soy

For the sansho spice:

  • 10 green Szechuan berries

  • 20g dried yuzu peel

  • 80g lemon pepper

  • 25g chive powder

For the tofu purée:

  • 200g silken tofu

  • 45g Yamaroku ponzu

  • 115g kewpie mayo

Miso marinade:

  • 100g white miso

  • 300ml rice vinegar

  • 10g garlic

Method:

For the miso marinade:

  1. Add all ingredients to blender and blend until well mixed.

For the yuzu dressing:

  1. Add all ingredients to blender and blend until fully incorporated.

For the sancho spice:

  1. Add all ingredients to blender and blend into a fine powder.

For the cabbage:

  1. Cut the cabbage into quarters and vacumm seal with the miso marinade. Cook in combi oven at 212° full steam for 8 minutes. Homecooks, cook in a water bath with an immersion circulator.

  2. Remove the cabbage and cook over a grill until it gets some nice char.

  3. Dice the cabbage and dress in the yuzu dressing.

  4. To plate: Put some tofu purée down on the plate, then drizzle a little green Szechuan oil. Top with the cabbage and a liberal dusting of the sansho spice.