A5 Japanese Wagyu, Broccoli-Garlic Mousseline, Sautéed Mushrooms, Sukiyaki, Crispy Lichen, and Broccoli

Adapted by StarChefs.com
March 2015
Yield: 4 servings

INGREDIENTS:

Kabayaki
2 cups soy sauce
2 cups sake
2 cups mirin
2 cups sugar
2 sweet onions, peeled and chopped
2 carrots, chopped
1 bunch scallions, chopped
4 heads garlic, halved
Sukiyaki Purée
2 cups dashi
1 onion, peeled and chopped
2 carrots, chopped
1 leek, chopped
1 head garlic, halved
Mushroom scraps from Sautéed Mushrooms
2 cups soy sauce
2 quarts sake
1 cup mirin
Beef fat, scraps, and trim
agar agar
Crispy Broccoli Florets
2 heads broccoli florets, stem reserved
Broccoli Mousseline
Broccoli stems, sliced thinly
1 cup garlic oil
xanthan gum
salt
Sautéed Kai-lan
canola oil
1 bunch kai-lan
sake
salt
Crispy Lichen
Frying oil
1 bunch dehydrated lichen (reindeer or caribou moss)
2 cups Castelvetrano olive brine
salt
Sea bean powder (dehydrated and pulverized sea beans)
Confit Potato
2 potatoes, cut into large dice
Neutral flavored oil
2 sprigs thyme
Sautéed Mushrooms
oil
1 pound maitake mushrooms, stems removed and torn into large pieces
¼ cup yuzu juice
1 tablespoon butter
salt
Wagyu Sirloin
4 3-ounce portions A5 Japanese Wagyu beef sirloin, cleaned and trimmed
4 tablespoons smoked butter
4 sprigs thyme
salt
canola oil
To Assemble and Serve
fleur de sel or sel gris

METHOD:

Kabayaki

In a pot, bring all ingredients to a boil. Simmer 15 minutes. Strain and return to stove over low flame; reduce to a light syrup consistency.

Sukiyaki Purée

In a medium saucepot, mix dashi, onion, carrots, leek, garlic, and mushroom scraps; bring to a simmer. Add ½ cup Kabayaki, soy sauce, sake, and mirin. Bring to a simmer and add beef; simmer on very low heat for two hours. Strain, defatten, and transfer to a blender. While blender is running, incorporate 1% of total weight by volume agar agar into broth. Remove from blender and pour into a pot. Boil two minutes, stirring constantly. Remove from heat and cool until hard brittle gel forms. Purée gel in blender until smooth and homogenous.

Crispy Broccoli Florets

Prepare an ice bath. In a pot of boiling, heavily salted water, blanch broccoli until bright green. Remove from pot and shock in ice bath. Pat dry and dehydrate on acetate sheet or silicone mat until crispy.

Broccoli Mousseline

In a pot of boiling heavily salted water, blanch broccoli stems until very soft. Remove and immediately place in a blender with small amount of blanching water; purée. While machine is still running, slowly add garlic oil to create a smooth purée. Add just enough xanthan gum to hold purée in an emulsion. Season with salt.

Sautéed Kai-lan

In a sauté pan over medium-high flame, heat oil until shimmering. Add kai-lan and sear until charred. Deglaze with sake. Season.

Crispy Lichen

Heat frying oil to 350°F. Rehydrate lichen in olive brine. When soft and clean of all debris, bark, and branches, remove from brine and deep-fry briefly until crisp. Season liberally with salt and sea bean powder.

Confit Potato

Heat oven to 200°F. In a hotel pan, place potato in single layer. Add oil to just cover potatoes. Add thyme. Place in oven and cook until tender.

Sautéed Mushrooms

In a saut pan over medium-high flame, heat oil until there are wisps of smoke. Add mushrooms and sear until caramelized. Deglaze with yuzu juice, glaze with butter, and season. Remove from pan and place on paper towels to drain excess liquid.

Wagyu Sirloin

Prepare an immersion circulator and heat to 55°C. Divide beef, smoked butter, and thyme between four separate vacuum bags. Season each with a sprinkle of salt and seal. Cook 8 minutes in water bath. In a sauté pan over high flame, heat oil until smoke appears. Remove beef from bag and sear in pan to brown all sides. Let rest and glaze with Kabayaki. Slice into desired thickness.

To Assemble and Serve

Across a serving plate, spoon a streak of Broccoli Mousseline and place sliced Wagyu Sirloin on top. Garnish with Crispy Broccoli Florets, Crispy Lichen, Sautéed Mushrooms, Confit Potato, Sautéed Kai-lan, and Sukiyaki Purée. Season with fleur de sel or sel gris.