Oct 2, 2017
Sous Chef Meals Remix: Cabbage Five Spice three ways
Bring on the cabbage!
When we built the Sous Chef meals program we had deliciousness and convenience in mind. The Sous Chef Meals are modular so that you are freely mix and match the main dishes and side dishes with your taste for that moment. But what many might not realize is that we also designed these meal components to make it easy for you to mix and match with food you already have in your fridge and pantry.
As we grow our meal program we also hope to inspire you to introduce our flavors with some of your favorite dishes.
This week we wanted show you how to take our Red Cabbage with Five Spice and incorporate it into meals and ingredients you may have in your refrigerator or pantry. Let’s get cooking!!!
Tacos are always a hit at the Nomiku HQ but we love to play with different flavors! A great vehicle for our red cabbage is a Korean Bulgogi-style taco. We have also done tempura shrimp and teriyaki chicken tacos. All of them work but here is a quick recipe for the Bulgogi tacos.
- 1/4 cup soy sauce
- 1/3 cup water
- 3 Tbsp sesame oil
- 5-6 garlic cloves, minced
- 1.5 Tbsp fresh ginger, grated
- 1/4 cup packed brown sugar
- 1 tsp white pepper
- 1 sprig of green onion, chopped thinly
- 1 1/2 lb flank steak, hanger steak, top sirloin, or flat iron steak
- 12 to 14 Small (6-inch) flour tortillas (use corn tortillas for gluten free)
- 2 packets of the Sous Chef Meals Red Cabbage with Five Spice
- 1 green onion
- 1 avocado, sliced
- Sriracha or other spicy mayo
Steps to assemble:
- Combine all the marinade in a large enough bowl to hold all the flank steak.
- Thinly slice the steak and fold it into the marinade.
- Cover the meat and chill in the refrigerator for at least 1 hour but up to 24 hours.
- About 30 minutes before you are ready to make the tacos bring the meat out of the refrigerator so it gets close to room temp.
- Tap and drop the 2 packages of Sous Chef Meals cabbage into a pot of water with the Nomiku.
- Heat up a large skillet (or your BBQ grill) and then cook the meat for about 5-6 minutes, moving as little as possible so you can get grill marks/caramelization for flavor and texture.
- As the meat cooks start heating the tortillas either in a pan on the stove top, on the grill.
- Assemble the tacos, starting with a hearty amount of the cabbage, then the meat, drizzle some of the sauce and top with green onion, avocado and a drizzle of the spicy mayo.
If you are unfamiliar with this Japanese dish, it literally translates to “grill as you like it.” This is one of those amazing kitchen sink-type dishes that lives somewhere between a savory pancake and an omelet. This pancake/omelet sometimes features leftover noodles, yams, protein and cabbage.
Here is a simplified recipe for the Okonomiyaki featuring the red cabbage, but know you can substitute many of these ingredients that you have from bits and pieces of leftovers. It is one of the best dishes to make the day before you go grocery shopping.
- 1 cup all-purpose flour
- 1/3 tsp kosher salt
- ¼ tsp granulated sugar
- ¼ tsp baking powder
- ¾ cup dashi or vegetable broth
- 1-2 packets of the Sous Chef red cabbage
- ½ lb bacon or leftover meat/shrimp
- 4 eggs
- Vegetable oil
- Okonomiyaki Sauce (Teriyaki, unagi or katsu sauce work in a pinch if you have it in your cupboard)
- 1½ Tbsp granulated sugar
- 2 Tbsp oyster sauce
- 4 Tbsp ketchup
- 3½ Tbsp Worcestershire sauce
- Japanese mayo (or standard mayo)
- Dried bonito flakes
- Furikake and/or dried seaweed cut into thin strips
- Green onions, diced thinly
- In a large bowl, combine flour, salt, sugar, and baking powder and mix all together.
- Add in dashi or veggie broth and mix together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour, up to 12 hours. [You can prep this the night before for breakfast Okonomiyaki!]
- Tap and drop the red cabbage into the Nomiku when you pull the batter out of the refrigerator.
- Prep all your ingredients:
- Slice your proteins into strips for faster reheating/cooking/
- Get out all your sauces and toppings for easy assembly
- Stir eggs into the batter until fully incorporated.
- Add cabbage to the batter (it doesn’t need to be fully cooked, just not frozen).
- Put a tsp of oil into a frying pan and heat it to medium.
- Pour about 1/4 the batter into the pan.
- Place bacon/pork belly/protein on top of the pancake, cover with a lid for 2-3 minutes.
- Check the bottom of the pancake and flip when it is browned. Then put the lid back on for 5 minutes to fully cook the meat and pancake.
- Remove the lid and cook another 2 minutes.
- Plate the pancake and repeat until the batter is used.
- Top with Okonomiyaki sauce, mayo, bonito flakes, seaweed and anything else you desire.
Kalua Pork Sandwich:
- 1 boneless pork roast (around 4 lb)
- 2 tbsps coarse sea salt
- 1 tbsp liquid smoke
- 1 clove of garlic or a tsp of garlic powder
- 1 package of burger buns
- Crosscut slits all over the pork roast and evenly rub salt across the meat.
- Place pork in a slow cooker and pour and liquid smoke and continue to rub evenly across the meat.
- Cook all day in cooker on “Low” setting (about 14 hours).
- Tap and drop the Sous Chef Meals red cabbage into the Nomiku water bath 30 minutes before you are ready to assemble the pancake.
- Mix minced garlic or garlic powder into some mayo, to taste.
- Lightly toast the buns in the oven for 2-5 minutes.
- Shred the pork in the slow cooker with two serving forks.
- Assemble the sandwich by dressing the buns with the garlic mayo, adding the cabbage and topping with the shredded pork.
Tags: cooking, DIY sous vide, food, foodie, foodporn, nomiku, recipe, sous chef, Sous Chef meals.
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