Photo Credit: Peter Pioppo

Mark Andelbradt
88 10th Ave
New York, NY 10011
(888) 354-8842

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Mark Andelbradt

Mark Andelbradt traveled from his native Chicago to Hong Kong, Italy, and New York to hone his craft before landing in Philadelphia at Masaharu Morimoto's flagship restaurant. He worked as Chef de Cuisine at Chicago’s Tru, Sous Chef at Daniel and Executive Chef at Compass in New York. Currently overseeing the hot kitchen of the new Morimoto New York, Andelbradt utilizes his experience at these top French and American restaurants as a starting point for his hyper-creative cuisine that combines traditional Japanese ingredients with modern cooking techniques and plating. He takes each dish to another level without being gratuitous. For example, he soaks tomatoes in a carbonated dressing in his Live King Crab salad, a technique for creating “fizzy tomatoes” that literally pop in your mouth, offering a novel and refreshing taste sensation.


Skewered Waygu Beef, Tokyo Scallion, Matsutake Mushroom, and Spicy Miso
Chef Mark Andelbradt of Morimoto NYC – New York, NY
Adapted by

Yield: 8 Portions


    Spicy Miso:
  • 1 ounce Guinea Pepper paste
  • 2 ounces Tobanjan (spicy bean paste)
  • 1 teaspoon minced garlic
  • 1 cup Saikyo Miso
  • 2 ounces mirin
  • 1 ounce rice wine vinegar
  • 1 ounce light soy sauce
  • 6 ounces water

    Skewered Waygu:
  • 1 pound Waygu strip loin
  • Salt and pepper, to taste
  • 2 Tokyo scallions, cut into 2-inch segments and blanched
  • 4 Matsutake mushrooms, cleaned and halved
  • Grapeseed oil

    To Serve:
  • 8-inch bamboo skewers

For the Spicy Miso:
Blend all ingredients until smooth. Transfer to a separate container for storage and chill for later use.

To Assemble:
Thinly slice the strip loin into 8 2-ounce pieces. Season with salt and pepper. Assemble the skewers, using two for each piece of beef, and alternating between beef, scallion, beef, mushroom, and finishing with beef. Repeat and reserve. Sear over a hot grill that has been rubbed lightly with grapeseed oil until desired doneness is reached. Brush with spicy miso and serve.

Wine Pairing:
Cabernet Sauvignon, Vineyard 7, Napa Valley, 2002

   Published: September 2006