Grilled hispi cabbage with dried miso and ponzu

1. 1

   To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator.

2. 2

   Transfer the dried miso to a spice grinder and blend until a powder has been achieved.

3. 3

   To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve.

4. 4

   To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain.

5. 5

   To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred.

6. 6

   Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate.

7. 7

   To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.