Jing Roll

Preparation

1. 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.

2. 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.

3. 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.

4. Sauce

   Step 4

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

5. 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).

6. 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.

7. 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.