Jing Roll

• 3 leaves Nappa Cabbage
• 30g Onion
• 20g Garlic
• 30g Chinese Chili
• Sauteed Black Fungus Mushroom (Soak the dry black fungus in hot water for 10 min)
• 1 piece Salted Duck Egg Yolk
• 20g Okra
• 40g Hoisin Sauce
• 300g Beef
• 40g BBQ Sauce
• 20g Coriander
• 1 pinch Cumin Powder
• 1 tsp Sesame Oil
• 150g Sweet Purple Potato
• 30g Butter
• Cabbage Stock to adjust
• Salt and Pepper
• 100g Cabbage
• 2 cloves Garlic
• 20g Ginger Slices
• 20g Dry Shiitake
• 300g Water
• 20g Hoisin Paste
• 30g BBQ Paste
• 5g Cornstarch
• 100ml Cabbage Stock
• 100ml Rice Vinegar
• 20g Ginger
• 1 clove Garlic
• 50g Sugar
• 12 slices Okra (1/2 cm thick)
• 90g Enoki Mushroom
• 3 bunches 3-4 mushrooms
• 60g Corn Starch
• 200g Sparkling Water
• Corn Starch for Coating
• Oil to Fry

1. Steam the Potato for 45 min. Peel the potato and pass through a food mill, add the butter and the cabbage stock. Mash the potato to desired consistency, and then season to taste with salt and pepper.
2. Chop the cabbage. Bruise and flatten the garlic with a knife, add together with the ginger, cabbage and bring to boil.
3. Boil the rice vinegar together with the sugar, garlic and ginger, and then pour over the sliced okra (thickness of 1 cm) keep in hermetic/airtight container.
4. Combine all ingredients, boil them and thicken the sauce with the cornstarch.
5. Make the batter by mixing the cornstarch & sparkling water. Coat the mushroom with corn starch flour, dip in the batter, remove excess batter allowing it to drip off, then deep fry in the oil (temperature 170 *c).
6. Blanch 3 leaves of Nappa cabbage for one minute, remove the white core and dry on the absorbent tissue paper. Leave it on the side for now. Cut all the ingredients into brunoises, except for the cabbage and egg yolk.nsing a nonstick pan, sear the beef to remove moisture; add the garlic, onion, chili, cumin and confit them, for 2 min, add the sauces. At this point you add a spoon of cabbage stock, the sesame oil and the egg yolk. Mix everything together well and finish by adding the chopped coriander. On parchment paper lay out the cabbage leaves. Place the beef on the upper side of the cabbage and using the paper, fold the cabbage over the beef to form a roll. At this point cut each cabbage roll into 3 even portions.
7. Make a circle with the sauce. Display the 3 quenelles of sweet potato puree, equally placed in triangular form along the sauce. Place a slice of pickled Okra, to sit beside the portion of potato. To finish: place a cabbage roll in between each serving of potato and then top with the mushroom.

cabbage, onion, garlic, chinese chili, mushroom, egg, hoisin sauce, beef, bbq sauce, coriander, cumin, sesame oil, butter, cabbage, salt, cabbage, garlic, ginger slices, shiitake, water, hoisin paste, cornstarch, cabbage, vinegar, ginger, clove garlic, sugar, enoki mushroom, mushrooms, starch, sparkling water, starch, oil

Taken from www.epicurious.com/recipes/food/views/jing-roll (may not work)