|  home | feedback | help          
Farm Fresh Markets Winter 2005

Kai Restaurant
822 Madison Ave.
New York, NY 10021
(212) 988-7277


Endive and Cabbage Cold Braised Salad
Chef Hitoshi Kagawa of Kai- New York, NY
Adapted by StarChefs


  • 3 hearts endive
  • ¼ head cabbage
  • 38 ounces Bonito broth
  • 1 teaspoon salt
  • 1 ounce white soy sauce
  • ½ ounce mirin
  • kitchen thread

Gently separate endive and cabbage leaves getting as many of the inner leaves as possible. Par-boil cabbage until slightly soft.

Stack cabbage leaves and secure bundle with cooking thread. Simmer the cabbage and endive with Bonito broth, salt, white soy sauce and mirin for about 30 minutes on low heat.

Set aside to cool, remove thread and serve cold.


   Published: March 2005
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy