Jorim-Glazed Zabuton

Charred Cabbage, Baby Carrots, Fresh Origins Petite Watercress Red

Chef Dave Park of Jeong | Chicago

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Adapted by StarChefs | december 2022

INGREDIENTS:

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

METHOD:

For the Zabuton:
Heat water bath of an immersion circulator tor 134°F. Season steak with salt and pepper. In a vacuum bag with thyme, seal steak. Cook sous vide 4 hours. Remove from bag and let dry over a rack. 

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

For the Baby Carrots:
In a pot over medium heat, combine butter and sesame oil. 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. In a bowl, combine 25 grams Jorim Glaze and 100 grams carrot discs. Toss to coat. Transfer to a non-reactive container and reserve. Make sure to reserve the unused carrots discs for plating.

For the Carrot Purée:
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. In a pot over medium flame, heat canola and sesame oil. Add shallots and sweat. Add remaining carrots and sweat. Season with salt. Add 400 grams reserved carrot juice and reduce until sauce thickens. Add rice syrup and stir to combine. Transfer to a Vitamix blender and blend until silky smooth. Transfer to a non-reactive container and reserve.

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

To Assemble and Serve:
Heat oven to 500°F. In a pot, heat Carrot Purée; keep warm. 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. In a pan over medium heat, sear Zabuton on all sides and heat through. Set aside. On a serving plate, spoon Carrot Purée in the center, letting it pool on the plate. Arrange Baby Carrots on the left side. Place Charred Cabbage in the center. Cut the Zabuton in half and set it on top of the Charred Cabbage. Garnish with remaining carrot discs and watercress. Serve.

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