Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette

Adapted by
March 2011
Yield: 12 Servings


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
Shaved broccoli stems
broccoli flowers


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.