Cabbage broth
Ingredients
- 1 piece pointed cabbage
- 1 piece savoy cabbage
- 2 piece white onions
- 1 sheet kombu/kelp
- 25 g dried shiitake
- 100 ml dashi broth
- 50 ml ajipon/ponzu sauce
- 4 piece pieces of small eggs
- Olive oil
- Some cabbage leaves of pointed red or savoy cabbage
Instructions
- Cut one large pointed cabbage and two onions lengthwise into quarters. Roast the vegetables on a barbeque or in the grill pan until they have large black spots. Fill a soup pot with 2 l of water and add the cabbage, onions, kombu, shiitake, ponzu and the dashi broth. Bring to a boil. Cook gently for 30 minutes and then cool. Put the broth in the fridge overnight. Pour through a sieve with a fine cloth so that a clear broth remains. Boil over medium heat to half in ± 20 min. Season well with salt.
- Line 4 coffee cups with plastic wrap, let them overhang. Pour 1 tsp olive oil into each cup and spread well. Tap a small egg over each cup and sprinkle with some salt and pepper. Fold the foil tightly and tie a kitchen string around it. Poach the bags for 5 min. in water at 90°Then put them in ice water to cool. Carefully cut the bag open: this is how the egg comes out whole.
- Blanch the cabbage leaves in salted water. Tear the leaf into coarse triangles. Roast them under the oven grill and then add to the broth you serve in bowls with a poached egg in it and the cabbage leaves.
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