Nappa Cabbage Wagyu Beef Roll and Black Mushroom, Hoisin Sauce, Salted Duck Egg & Purple Sweet Potato

　　

Ingredients

4 servings

　　

Cabbage Roll

3 leaves Nappa Cabbage

　　30g Onion

　　20g Garlic

　　30g Chinese Chili

　　Sautéed Black Fungus Mushroom (Soak the dry black fungus in hot water for 10 min)

　　1 piece Salted Duck Egg Yolk

　　20g Okra

　　40g Hoisin Sauce

　　300g Beef

　　40g BBQ Sauce

　　20g Coriander

　　1 pinch Cumin Powder

　　1 tsp Sesame Oil

　　

Potato Puree

150g Sweet Purple Potato

　　30g Butter

　　Cabbage Stock to adjust

　　Salt and Pepper

　　

Cabbage Stock

100g Cabbage

　　2 cloves Garlic

　　20g Ginger Slices

　　20g Dry Shiitake

　　300g Water

　　

Sauce

20g Hoisin Paste

　　30g BBQ Paste

　　5g Cornstarch

　　100ml Cabbage Stock

　　

Okra Pickle

100ml Rice Vinegar

　　20g Ginger

　　1 clove Garlic

　　50g Sugar

　　12 slices Okra (1/2 cm thick)

　　

Enoki Mushrooms

90g Enoki Mushroom

　　3 bunches 3-4 mushrooms

　　60g Corn Starch

　　200g Sparkling Water

　　Corn Starch for Coating

　　Oil to Fry

　　

Sweet Purple Puree

Step 1

Steam the Potato for 45 min. Peel the potato and pass through a food mill, add the butter and the cabbage stock. Mash the potato to desired consistency, and then season to taste with salt and pepper.

　　

Cabbage Stock

Step 2

Chop the cabbage. Bruise and flatten the garlic with a knife, add together with the ginger, cabbage and bring to boil.

　　

Pickled Okra

Step 3

Boil the rice vinegar together with the sugar, garlic and ginger, and then pour over the sliced okra (thickness of 1 cm) keep in hermetic/airtight container.

　　

Sauce

Step 4

Combine all ingredients, boil them and thicken the sauce with the cornstarch.

　　

Enoki Mushroom

Step 5

Make the batter by mixing the cornstarch & sparkling water. Coat the mushroom with corn starch flour, dip in the batter, remove excess batter allowing it to drip off, then deep fry in the oil (temperature 170 *c).

　　

Cabbage Roll

Step 6

Blanch 3 leaves of Nappa cabbage for one minute, remove the white core and dry on the absorbent tissue paper. Leave it on the side for now. Cut all the ingredients into brunoises, except for the cabbage and egg yolk.Using a nonstick pan, sear the beef to remove moisture; add the garlic, onion, chili, cumin and confit them, for 2 min, add the sauces. At this point you add a spoon of cabbage stock, the sesame oil and the egg yolk. Mix everything together well and finish by adding the chopped coriander. On parchment paper lay out the cabbage leaves. Place the beef on the upper side of the cabbage and using the paper, fold the cabbage over the beef to form a roll. At this point cut each cabbage roll into 3 even portions.

　　

Plating

Step 7

Make a circle with the sauce. Display the 3 quenelles of sweet potato puree, equally placed in triangular form along the sauce. Place a slice of pickled Okra, to sit beside the portion of potato. To finish: place a cabbage roll in between each serving of potato and then top with the mushroom.

　　Cooks' Note

　　Recipe created by Waldorf Astoria Master Chef Benoit Chargy and JBF Semi Finalist Erik-Bruner Yang