Grilled hispi cabbage with dried miso and ponzu
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
Beautifully charred cabbage quarters are served with umami-rich miso powder, a tangy ponzu sauce and more.
Ingredients
For the dried miso
- 60g/2¼oz brown miso paste
For the ponzu sauce
- 100ml/3½fl oz Japanese rice vinegar
- 50ml/2fl oz Japanese dark soy sauce
- 15ml fresh lemon juice
For the beurre noisette
- 100g/3½oz salted butter
For the hispi cabbage
- 1 hispi cabbage, cut into quarters
- sea salt and freshly ground black pepper
To serve
- truffle oil
- 1 tbsp chopped fresh chives
Method
To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator.
Transfer the dried miso to a spice grinder and blend until a powder has been achieved.
To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve.
To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain.
To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred.
Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate.
To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives.
