Miso-aged Lone Mountain wagyu, brown rice, chanterelles

Adapted by StarChefs.com
November 2017
Yield: 16 to 20 servings

INGREDIENTS:

Miso-aged Ribeye
Two 20-ounce Lone Mountain wagyu rib-eye steaks
6 pounds white miso
1 pound desiccant
Lime Kosho
50 grams lime zest
5 grams lemon zest
16 grams Thai chiles, steams removed
76 grams garlic, peeled
15 grams salt
Sansho Butter
48 grams ground sansho peppercorns
1 pound butter, diced
2 teaspoons salt
2 teaspoons lime juice
Oyster Mayonnaise
8 ounces shelled Kumamoto oysters
6 egg yolks
2 quarts oil
salt
lime juice
Brown Rice Risotto
2 tablespoons olive oil
1 small onion, minced
8 cloves garlic, minced
1½ cups brown rice
1 cup sake
2 cups Thinly sliced green onions, sliced
½ cup heavy cream
2 ounces butter
1 teaspoon sea salt
1 teaspoons fish sauce
1 tablespoon smoked Kikkoman soy sauce
3 tablespoons yuzu juice
Zest of 1 lime
½ cup grated Comté
Chanterelles
vegetable oil
1 pound chanterelles
salt
butter
8 cloves garlic
Zest and juice of ½ lime
fleur de sel
To Assemble and Serve
vegetable oil
thinly sliced garlic
Micro shiso leaves

METHOD:

For the Miso-aged Rib-eye

Onto a wire rack set inside a sealable container, place steaks and cover completely with miso. Fill the remaining space in the container with desiccant. Secure lid and wrap entire container with several layers of plastic. Refrigerate 3 months. Under cold running water, rinse steaks to remove miso and pat dry with paper towels. 

For the Lime Kosho

To a food processor, add all ingredients and pulse to a fine, tight paste. Wrap mixture in cheesecloth and store in an airtight container for 3 days at room temperature; then transfer to refrigerator. 

For the Sansho Butter

To a food processor, add all ingredients and process until combined. Cover and refrigerate.

For the Oyster Mayonnaise

To a food processor, add oysters and purée. Add yolks and process 45 seconds before streaming in oil. When emulsified, season with salt and lime. Add water to adjust consistency, if necessary. Transfer to a squeeze bottle and refrigerate. 

For the Brown Rice Risotto

In a pot over medium-high flame, heat oil and sweat onion until soft. Add garlic and cook until fragrant. Add rice and toast lightly, constantly stirring with a wooden spoon. In a pitcher, combine sake and 5 cups water. Add 2 cups sake water to rice and cook until liquid is absorbed, making sure to stir to bring out starch. Repeat twice, adding 1 tablespoon Lime Kosho and remaining ingredients after the third addition of sake water, stirring to combine. Cover and keep warm. 

For the Chanterelles

In a large rondeau over medium high flame, heat oil and sauté mushrooms; season with salt and add oil as needed. When mushrooms are golden, drain o excess oil and add a knob of butter and the garlic. When butter browns, add lime zest and juice and 2 teaspoons Lime Kosho. Season with fleur de sel. Cover and keep warm. 

To Assemble and Serve

Into a hot sauté pan with oil, sear Miso-aged Rib-Eyes until medium-rare, adding Sansho Butter and garlic and basting. Transfer to a sheet tray lined with a wire rack and rest steaks. Thinly slice steak against the grain. To a bowl, add a large spoonful of Brown Rice Risotto and dot surface of rice with Oyster Mayonnaise. Garnish with Chanterelles and 3 slices wagyu. Finish with micro shiso.