Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette
For the Kaeshi Sauce:
Combine the soy sauce, mirin, bonito flakes, and kombu in a bowl. Steep for 3 days; strain and reserve the sauce.
For the Australian Short Ribs:
Individually package each boneless short rib with enough Kaeshi Sauce to completely cover the rib. Vacuum seal at full pressure, then cook in water bath at 55ºC for 48 hours. Slice the dehydrated ribs thinly and grill immediately before plating.
For the Broccoli Purée:
Combine the butter and miso soup in a pot and bring to a boil. Add the broccoli heads and steam. When the broccoli heads are cooked through, blend the mixture and cool immediately over an ice bath. Reserve.
For the Toasted Nori Yogurt:
Toast the nori sheets and grind into a powder. Mix the powder into the yogurt and reserve.
For the Wasabi Vinaigrette:
Combine the soy sauce, wasabi, rice wine vinegar, and mirin until the mixture is emulsified. Reserve.
To Assemble and Serve:
Toss the Australian Short Ribs with mizuna, shaved broccoli stems, and Wasabi Vinaigrette. Smear the plate with the Broccoli Purée and Toasted Nori Yogurt. Plate the mizuna mixture without the ribs. Finish the plate with the broccoli flowers and Australian Short Ribs.