"Take a Good Bite... JappaSushi Roll and Korean Corned Beef Makes It an Asian Night!"
Ingredients for the Cabbage Dish:
1 Napa cabbage
6 cloves garlic
2" peeled, sliced ginger
3 tblsp chili oil (try Sichuan)
2 tsp sugar
2 tsp chili powder
4 scallions or onions, finely chopped
1 jar Korean Kim-chi (store bought)
Ingredients for Preparing the Corned Beef:
1.5 lb beef brisket
2 tsp paprika / 2 tsp mild chili
5 tsp salt
1/2 tsp Cure #2 (injected)
2/3 tsp sugar
1 1/2 tsp white pepper
1/3 tsp garlic powder
0.12 g T-SPX (injected)
1/8 c cooking wine
Spice mix: 4 parts coriander, 3 parts mace, 2 parts allspice, 3 parts marjoram, 1 part fennel, 1 part thyme and 1 part basil, for rub on meat using 2 tsp.
Instructions for corned beef:
Marinate overnite at 5 deg C turning and rubbing every two hours the beef brisket.
Next day over HI-heat on a double boiler, steam until well done, testing by slicing through after 45 mins.
Instructions for cabbage:
Sautee the sliced cabbage in oil and garlic & ginger and add in the spices or flavourings until the cabbage semi-wilts and take aside on a serving platter.
Serving suggestions:
Cut into filleted slices (thin) and arrange in serving platter with half sauteed cabbage and trimmed with Kim-chi and topped with chopped scallions.
Serve with hot white or brown rice (steamed).
And also add in a Sushi platter (e. g. California rolls- false crab for colour).