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Inspired Recipes from Kappo Tsan

  • Writer: Deliciously Judgmental
    Deliciously Judgmental
  • 7 days ago
  • 4 min read

cocktail
Taiwanese Cabbage

Taiwanese Cabbage

Ingredients:

  • 1 head of Taiwanese Cabbage

  • 3 tbsp of Kosher salt

  • 8 cloves garlic, finely minced

  • 3 tbsp Vegetable oil for stir frying

  • 1/2 tbsp Toubanjiang (Chili Bean Sauce) aka Doubanjiang (adjust the amount to your preferred spice level) (We used Lee Kum Kee's Chili Bean Sauce (Toban Djan))

  • 2 tbsp Shaoxing wine (Chinese cooking wine)

  • Dash (⅛ tsp) of ground white pepper

  • 1 tsp of white sugar

  • Garnish:

    • Sesame oil

    • Sliced Green onion

    • Sliced shallots

Serving size: Makes about 4-8 servings as a side dish or appetizer


Instructions:

  1. Rinse the cabbage. Discard the outer leaves of the cabbage and remove the core.  You can either shred the cabbage leaves by hand, or cut the remaining cabbage into bite-size pieces.  Alternatively, you can slice the cabbage into thin ribbons (1/4-1/2 inch pieces). As long as the pieces are uniform, they will cook evenly.

  2. Rinse and drain the cabbage again, squeezing the water out.

  3. Sprinkle 3 tbsp of kosher salt over the cabbage. Mix well and set aside for about 10 minutes. (Skip this step if the toubanjiang is very salty)

  4. Test a rinsed piece of cabbage to see if it absorbed any saltiness. If it hasn't, continue to let the cabbage sit for another 10 minutes.

  5. Rinse the salt out and drain the cabbage thoroughly.

  6. Heat the wok to medium high heat or until the wok is slightly smoking. You will need a large wok. If your wok is too small, you may need to cook the cabbage in two separate batches.

  7. Heat 2-3 tbsp of vegetable oil until it starts to shimmer, lower the heat to medium.

  8. Add in the finely minced garlic (do not let the garlic burn), and then gently add 1/2 tbsp of toubanjiang, stirring immediately. Caution, there may be some oil splattering. 

  9. Add in the cabbage. Cook until the water (if any) evaporates or the cabbage has wilted.

  10. Add 2 tbsp of Chinese cooking wine to deglaze the pan.

  11. Add a dash (1/8 tsp) of white pepper and 1 tsp of sugar, while continuing to stir the cabbage. Remove from heat once fully incorporated.

  12. Add extra salt, sugar, or white pepper, to taste.

  13. Optional:  For caramelization, spread out the cabbage in an oven-safe dish or shallow baking sheet. Roast the cabbage in a preheated oven (about 5 minutes) on high broil setting for 3-5 minutes (may take longer if the cabbage pieces are thick) or until the edges of cabbage is blackened or charred, remembering to watch the oven closely and checking frequently to prevent the food from burning or any flare ups under the broiler.  If your baking pan is too small, you may need to flip the cabbage and broil for another 3-5 minutes (checking frequently) to ensure even charring.  Alternatively, you can roast the cabbage in a preheated oven at 450 for 10-20 minutes, until the edges start charring, flipping halfway.

  14. Optional: After plating the cabbage, drizzle sesame oil and garnish the dish with thinly sliced green onions and/or shallots for color.




gyoza
Teriyaki New York Strip Steak

Teriyaki New York Strip Steak


Ingredients:

  • 2 New York Strip Steaks from Publix or your local butcher

  • Kikkoman - The Original Teriyaki Marinade & Sauce (10 fl oz)

  • Optional: Garnish with Brazilian Coarse Sea Salt (We used Sal Grosso Grill from Rokka's Market)

Serving size: Makes about 2-4 servings


  1. Marinade the New York Strips using a full bottle of the teriyaki marinade

  2. Preheat the grill to 400F

  3. Grill the steak, 5 minutes on each side on low heat

  4. Let the steak rest for 5 minutes before cutting and serving


Kombu Soy Sauce Whipped Cream


Ingredients:

  • 1 cup heavy whipping cream

  • Kombu (2 pieces approximately 2 inch squares cut into smaller 1 cm strips) 

  • ½ cup light brown sugar

  • ¾ tsp soy sauce


Kombu soy sauce whipped cream

  1. Heat 1 cup heavy whipping cream on the stove over medium heat and remove from heat when simmering (cream should be bubbling around the edges of the pot)

  2. Add kombu strips to hot heavy whipping cream

  3. Cover pot and leave in fridge overnight

  4. Strain kombu from cream and place cream in small to medium size mixing bowl

  5. Add ½ cup light brown sugar and ¾ tsp soy sauce to cream. If you like your whipped cream sweeter, you can always add a little bit more sugar to the whipping cream. 

  6. Whip cream until medium to stiff peaks (I prefer softer whipped cream)

  7. Top cheesecake with flavored whipped cream


SIDEBAR: Yuzu Cheesecake


I used Just One Cookbook's Basque Burnt Cheesecake recipe for the yuzu cheesecake. I've always had success with getting the burnt top by using an air fryer (using convection oven temperatures). By using a handheld immersion blender, the cheesecake comes out smooth and creamy. To make my inspired recipe from Kappo Tsan, I replaced the lemon juice with yuzu extract. While the cheesecake cooled, I opted to make a Kombu Soy Sauce infused whipped cream in place of Kappo Tsan's Soy Kombu ice cream. Remember to allow the cheesecake to cool completely before serving with whipped cream. - C



Legal disclaimer: These recipes are inspired by our favorite dishes we've had at our favorite restaurants. The material in this blog post may reference the trademarked names of restaurants. However, the use of any trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement. https://www.copyright.gov/help/faq/faq-protect.html






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