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