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:
Add all ingredients to blender and blend until well mixed.
For the yuzu dressing:
Add all ingredients to blender and blend until fully incorporated.
For the sancho spice:
Add all ingredients to blender and blend into a fine powder.
For the cabbage:
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.
Remove the cabbage and cook over a grill until it gets some nice char.
Dice the cabbage and dress in the yuzu dressing.
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.