Red Cabbage Purée

Preparation info
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By Sat Bains

Published 2012

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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.