Charred Kobe Beef Belly, Sweet Onion-Herb Salad, Lime, and Soy-Ginger Dressing

Adapted by
Yield: 4 to 6 Servings


Soy-Ginger Dressing
8 ounces fresh squeezed orange juice
1 tablespoon minced garlic
1 tablespoon minced ginger
½ cup sweet chili garlic sauce
¼ cup light soy sauce
½ cup sweet soy sauce
Juice of ½ a lime
1 tablespoon sambal
Charred Kobe Beef Belly
24 thin slices Kobe beef belly
¼ cup sweet soy sauce
freshly ground black pepper
To Assemble and Serve
2 cups thinly sliced sweet onion
¼ cup basil mint, and cilantro
2 ounces mizuna or totsoi
4-6 lime wedges
3 ounces soy -ginger dressing


For the Soy-Ginger Dressing:

In a heavy-bottomed saucepot, reduce the orange juice until it's the consistency of syrup. Add the garlic and ginger and stir. Add the remaining ingredients and mix well.

For the Charred Kobe Beef Belly:

Brush the slices of beef belly with the sweet soy sauce and season with salt and pepper. Heat a cast iron skillet or griddle until smoking. Char the beef for 15 seconds on each side.

To Assemble and Serve:

In a mixing bowl, combine the sliced sweet onions, herbs, and mizuna or totsoi. Add 3 ounces of the Soy-Ginger dressing and juice from the lime wedges and mix well. To serve, place the Charred Kobe Beef Belly on a plate and top with the salad. Drizzle with more of the Soy-Ginger Dressing.