JORIM-GLAZED ZABUTON

WITH CHARRED CABBAGE, CARROT & PETITE® WATERCRESS RED™

Ingredients

• Petite® Watercress Red™

ZABUTON:

• 3 Ounces Zabuton Steak, Cut Into 2 Inch Cubes
• Salt
• Black Pepper
• Sprig of Thyme

JORIM GLAZE:

• 150 Grams Anchovy Stock
• 25 Grams Soy Sauce
• 75 Grams Rice Syrup
• 25 Grams Brown Sugar
• 1 Clove Garlic, Smashed
• 10 Grams Toasted Sesame Seeds

BABY CARROTS:

• 50 Grams Butter
• 50 grams Sesame Oil
• 3 Baby Carrots, Peeled
• Salt

CARROT PURÉE:

• 350 Grams Carrots, Cut into Rondelles
• 25 Grams Canola Oil
• 25 Grams Sesame Oil
• 20 Grams Shallots, Peeled and Sliced Into Rondelles
• 4 Grams Fine Sea Salt
• 20 Grams Rice Syrup

CHARRED CABBAGE:

• 25 Grams Canola Oil
• 1 Wedge Green Cabbage
• Salt
• 15 Grams Butter

TO ASSEMBLE AND SERVE:

• 3 Grams Lemon Juice
• Fresh Origins Petite® Watercress Red™

Instructions

FOR THE ZABUTON:

1. Heat water bath of an immersion circulator for 134° F.
2. Season steak with salt and pepper. In a vacuum bag with thyme, seal steak. 
3. Cook sous vide 4 hours. 
4. Remove from bag and let dry over a rack.

FOR THE JORIM GLAZE:

1. In a pot over medium high heat, combine stock, soy sauce, rice syrup, sugar, garlic, and 50 grams of water.
2. Bring to a simmer and reduce heat. Reduce until a glaze consistency. Remove from heat and discard garlic. 
3. Transfer to a bowl over an ice bath and add sesame seeds. Let cool and reserve.
   

FOR THE BABY CARROTS:

1. In a pot over medium heat, combine butter and sesame oil.
2. Add baby carrots and stir frequently until carrots are about 75% cooked through. Remove from heat and let cool. Once cool, cut into ½-inch discs.
3. In a bowl, combine 25 grams Jorim Glaze and 100 grams carrot discs. Toss to coat. 
4. Transfer to a non-reactive container and reserve. Make sure to reserve the unused carrots discs for plating.
   

FOR THE CARROT PURÉE:

1. In a Vitamix blender, blend 200 grams carrots and 600 grams cold water. Strain through a chinois into a non-reactive container and set aside.
2. In a pot over medium flame, heat canola and sesame oil. Add shallots and sweat. Add remaining carrots and sweat. Season with salt.
3. Add 400 grams reserved carrot juice and reduce until sauce thickens. Add rice syrup and stir to combine. 
4. Transfer to a Vitamix blender and blend until silky smooth. Transfer to a non-reactive container and reserve.
   

FOR THE CHARRED CABBAGE:

1. In a pan over high flame, heat oil. Add cabbage, wedge side down, char on all sides.
2. Reduce heat and season with salt. Add butter and baste the cabbage until 80% cooked. Remove from heat and let cool.
3. Once cool, cut cabbage into smaller wedges. Set aside.

TO ASSEMBLE AND SERVE:

1. Heat oven to 500°F.
2. In a pot, heat Carrot Purée; keep warm.
3. Place Charred Cabbage on a sheet tray and heat 2 minutes in oven. Remove from oven and drizzle with 5 grams Jorim Glaze and lemon juice. Set aside.
4. In a pan over medium heat, sear Zabuton on all sides and heat through. Set aside.
5. On a serving plate, spoon Carrot Purée in the center, letting in pool on the plate. 
6. Arrange Baby Carrots on the left side. Place Charred Cabbage in the center. 
7. Cut Zabuton in half and set it on top of the Charred Cabbage.
8. Garnish with remaining carrot discs and Petite® Watercress Red™. Serve.