Chef Hitoshi Kagawa of Kai
- New York,
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
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.