"Take a Good Bite... JappaSushi Roll and Korean Corned Beef Makes It an Asian Night!"

Ingredients for the Cabbage Dish:

1 Napa cabbage

6 cloves garlic

2" peeled, sliced ginger

3 tblsp chili oil (try Sichuan)

2 tsp sugar

2 tsp chili powder

4 scallions or onions, finely chopped

1 jar Korean Kim-chi (store bought)

Ingredients for Preparing the Corned Beef:

1.5 lb beef brisket

2 tsp paprika / 2 tsp mild chili

5 tsp salt

1/2 tsp Cure #2 (injected)

2/3 tsp sugar

1 1/2 tsp white pepper

1/3 tsp garlic powder

0.12 g T-SPX (injected)

1/8 c cooking wine

Spice mix: 4 parts coriander, 3 parts mace, 2 parts allspice, 3 parts marjoram, 1 part fennel, 1 part thyme and 1 part basil, for rub on meat using 2 tsp.

Instructions for corned beef:

Marinate overnite at 5 deg C turning and rubbing every two hours the beef brisket.

Next day over HI-heat on a double boiler, steam until well done, testing by slicing through after 45 mins.

Instructions for cabbage:

Sautee the sliced cabbage in oil and garlic & ginger and add in the spices or flavourings until the cabbage semi-wilts and take aside on a serving platter.

Serving suggestions:

Cut into filleted slices (thin) and arrange in serving platter with half sauteed cabbage and trimmed with Kim-chi and topped with chopped scallions.

Serve with hot white or brown rice (steamed).

And also add in a Sushi platter (e. g. California rolls- false crab for colour).