Name: Duncan cabbage with English wasabi and mock teriyaki
Total time: 1 h 15 min
Ingredients: 150g of shimeji mushrooms; 100ml of white wine vinegar; 220ml of water; 100g of sugar; 2.4g of fine salt; 1 pointed cabbage, ideally Duncan variety; 100g of beef fat, ideally dry-aged, melted; salt; 1 handful of peacock kale, or regular kale; salt; 1 pinch of micro herbs, to garnish; 1 egg; 2 egg yolks; 2.5g of sherry vinegar; 10g of fresh wasabi, or 15g wasabi from a tube if you can't get fresh; 2g of table salt; 15g of water; 250g of sunflower oil; 170ml of stout; 35g of mead honey; 35g of sugar

Starter
Medium
4
1 hour 15 minutes, plus 10-14 days to ferment the mushrooms and overnight dehydrating time

PT1H15M

The humble cabbage takes centre stage in this British-meets-Japanese dish from chef Charlie Tayler. Gently cooked in beef fat before being lightly charred gives the brassica a distinctive meatiness, which is then bolstered by a British take on teriyaki made with stout and honey. A beautiful recipe which elevates seasonal vegetables in a unique, deeply flavourful way.

Shimeji mushrooms

150g of shimeji mushrooms
100ml of white wine vinegar
220ml of water
100g of sugar
2.4g of fine salt

Duncan cabbage

1 pointed cabbage , ideally Duncan variety
100g of beef fat , ideally dry-aged, melted
salt

Crispy peacock kale

1 handful of peacock kale , or regular kale
salt
1 pinch of micro herbs, to garnish

Wasabi mayonnaise

1 egg
2 egg yolks
2.5g of sherry vinegar
10g of fresh wasabi, or 15g wasabi from a tube if you can't get fresh
2g of table salt
15g of water
250g of sunflower oil

Mock ‘Teriyaki’ sauce

170ml of stout
35g of mead honey
35g of sugar

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shopping List

Spice grinder
iSi whip
Sous vide equipment
Food processor or blender
Dehydrator
Squeezy bottle

Begin 10-14 days in advance, as you need to give the shimeji mushrooms time to ferment. Separate the mushroom stalks from the heads and set the heads aside. Place the stalks in a sous-vide bag or Kilner jar and top with 120ml of water mixed with 2.4g of table salt and seal. Leave to ferment at room temperature for 10-14 days, after which you will be left with an amazing fermented mushroom stock which is used for the sauce. You will have to 'burp' the jar each day to allow built-up gas to escape

150g of shimeji mushrooms
2.4g of fine salt
120ml of water

For the pickled mushrooms, heat the vinegar, sugar and remaining 100ml of water in a small saucepan until the sugar has dissolved. Pour over the mushroom heads and leave to come to room temperature in the pickle. Cover or seal and reserve in the fridge until ready to serve

100ml of white wine vinegar
100g of sugar
100ml of water

The day before cooking, remove the outer leaves from the cabbage and place them in a dehydrator or low oven overnight until completely crisp. The next day, blitz into a powder using a spice grinder

1 pointed cabbage , ideally Duncan variety

The next day, cook the cabbage. Cut the cabbage into four segments, removing most of the core but keeping enough that it holds together. Brush each quarter liberally with the melted beef fat and sprinkle with a little salt. Place the leaves in a sous-vide bag and steam at 90ºC for 13–15 minutes until tender. If you don't have sous-vide equipment, you can cook the leaves in a lidded casserole dish in the oven set to 100ºC or the lowest your oven will go

100g of beef fat , ideally dry-aged, melted
salt

Once the segments of cabbage are tender with a little bite, it's time to roll them up. Place a large sheet of cling film on a work surface and pile the quarters of cabbage on top. Tightly roll them into a cylinder, wrapping them with the cling film to create a sausage shape. Secure the ends, then place in the fridge for an hour or 2 to set firm

To make the crispy kale, place a dry frying pan over a medium to low heat and add the kale. Cook for around 20–30 minutes turning occasionally to ensure it turns crispy all over. Season with salt and store in an airtight container to keep crisp

1 handful of peacock kale , or regular kale
salt

To make the mayonnaise, whisk together the egg, yolks, vinegar, wasabi and salt together for a minute until thick and pale. Slowly drizzle in the oil whilst continuously whisking to create an emulsion. If it begins to split, add in the water which should bring it back together. Once all the oil is added, taste and season if needed. Transfer to an ISI gun if you have one

1 egg
2 egg yolks
2.5g of sherry vinegar
10g of fresh wasabi, or 15g wasabi from a tube if you can't get fresh
2g of table salt
250g of sunflower oil
15g of water

To make the mock teriyaki sauce, pour all the ingredients into a pan along with 120ml of the liquid from the fermented mushrooms. Bring to the boil and reduce until the thickness of teriyaki sauce. Transfer to a squeezy bottle

170ml of stout
35g of mead honey
35g of sugar

Now that all the elements are ready, slice the cabbage into 4 portions, unwrap and discard the cling film and use a blowtorch to char it all over (a hot grill will also do the job if you don’t have a blowtorch). Place them in a hot oven for 5 minutes to ensure they are warm all the way through

Place each portion of cabbage in the centre of a warmed plate and top with the pickled mushrooms and the teriyaki sauce. Add a dollop of the mayonnaise and balance the crispy kale on top, getting as much height as possible. Finish with a dusting of the powdered cabbage and a few micro herbs

1 pinch of micro herbs, to garnish

Discover more:

Charlie Tayler

After working in some of London's toughest kitchens, Charlie Tayler travelled to Japan to further hone his craft. Returning to the UK a year later, he now leads the kitchen at Simon Rogan's chef's table-style restaurant Aulis London, where he won a Michelin star in 2024.