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Chef Seth Siegel-Gardner
Chef Seth Siegel-Gardner
Kata Robata
3600 Kirby Drive
Houston, TX 77098

www.katarobata.com
Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette
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Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette
Chef Seth Siegel-Gardner Kata Robata - Houston, TX
Adapted by StarChefs.com
Yield: 12 Servings

 

INGREDIENTS:
Kaeshi Sauce:
100 grams soy sauce
100 grams mirin
20 grams bonito flakes
20 grams kombu

Australian Short Ribs:
1 kilogram beef short ribs

Broccoli Purée:
100 grams butter
100 grams miso soup
500 grams broccoli heads, stems reserved

Toasted Nori Yogurt:
20 grams nori sheets
200 grams strained yogurt

Wasabi Vinaigrette:
100 grams soy sauce
20 grams fresh wasabi, grated
20 grams rice wine vinegar
20 grams mirin

To Assemble and Serve:
Mizuna
Shaved broccoli stems
Broccoli flowers

METHOD:
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 55°C 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.

 
 
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