Red Cabbage Purée

For the Red Cabbage Purée

• 250 g red cabbage juice
• 25 ml soy sauce
• 25

Mix the cabbage juice with the soy and mirin. Season with a little salt if necessary. Whisk in the agar-agar. Bring up to the boil and hold there for 10 seconds. Remove from the heat and pour into a bowl over an ice bath. When cool and set, blend to a smooth purée. Pass through a chinoise and store in the fridge until needed.