Koreanisches Wagyu

Komposition

1. Korean Wagyu Beef 130 gr per client
2. Smoked tofu square
3. Shitake spiral
4. Blue onion and nashi pure
5. Pickled nashi pear
6. Umeboshi Cookie
7. Buckwheat
8. Mizuna
9. Crispy soja

1. Korean wagyu Beef

Portion the meat (120-130 gr) pax Cook until the meat is medium rare.

2. Smoked tofu

• 430 gr tofu
• 200 creme fraiche strained overnight
• 15 ml sesam oil
• 15 ml white soja
• 3 gr metil cellulose
• Juice of 2 limes
• Lime zest

We put the mix in a kitchen robot and take it to 60 C ° .
Combine all the ingridients.And pass.refresh.put in pipping bag and shape in a squared silicon mat.
It must rest in the fridge for 4 hs.
Finally remove the tofu squares from silpat and freeze.

Ginger Tea

• 600 ml water
• 95 gr ginger
• 35 gr of muscovado sugar

Boil all theses 3 ingridients and infuse for 10 minutes.Pass.

Coating

• 200 ml of ginger tea
• 4 gr kappa carrageenan

Boil and cook the kappa mix , deep the frozen smoked tofu in the kappa mix 2 or 3 times.refresh immediately in a cold tray with parchment paper.

3. Shitake spiral

• 200 gr of fresh shitake(preferently medium big size)
• Olive oil
• Sesam oil

We must cut and shape the top of the shitake with a small peeling knife 360 °
Around its diameter until we get a spiral shape of the mushroom.
We sauté it with the oil and finish with some drops of the sesam oil.

4. Blue Onion and nashi pear puree

• 12 blue onions
• 8 nashi pears.
• 200 gr butter
• 40 ml soya
• 50 gr sugar
• 160 gr creme fraiche
• 6 pieces of black garlic
• 200 ml chicken stock

We vacuum all the ingridients together and cook in a steamer for 8 hs.
After this we pass the mix and reduce the cooking liquid until is a glaze
We will turmix evertything and pass it to a fine sieve.
We must get a tastefull sweet and sour puree.Very concentrated in flavor.

5. Pickled nashi pear

• 1 Daikon radish
• 6 Parsnips
• 30 gr sugar
• 30 gr ginger
• 2 limes
• 2 lemons
• 20 ml ginger oil
• 20 ml mirin
• 15 ml white soya
• 50 ml olive oil
• 6 nashi pears

We must juice all the ingridients and mix this base in the following proportion

• 100 ml of base
• 400 ml nashi pear
• Juice of one lemon
• 25 ml white soja

We will slice the nashi in 0,2 mm and with a kitchen cutter we cut rings of 2,5 cm diameter we deep them in the marinade for 10 min.and serve
It must be as fresh as possible and made before plating.

6. Umeboshi cookie

• 4 gr salt
• 6 pieces umeboshi plum
• 100 gr rice flour
• 75 gr almond flour
• 200 gr butter
• 20 soya
• 20 trisol
• 20 gr sesam oil
• 35 gr brown sugar
• 20 gr tahina paste
• 1 grated lime skin

We temper the butter and mix it in a kitchen aid with the sesam,chopped umeboshi soja
Tahina paste and the oil.
After this we add the dried products until the mass starts to separate from the walls of the kitchen aid container.
we grate the lime zest.
And put the cookie dough in the fridge 24 hs
We cut it in squares of 3 cm x cm and bake it in a preheat oven 170 c° around 6 or 7 min.

Cookie salat

• 6 umeboshi plums
• 2 nashi pears
• 10 gr toasted white sesam
• 2 grilled thai leeks
• 1 aubergine in escabeche
• 5 ml rice vinegar sushi quality
• 20 ml olive oil extra
• Lemon zest(1)
• Lime zest(1)
• Espelette pepper
• 20 ml nashi pear fresh juice
• 5 ml ginger oil
• 5 ml white soja

We must mix all the ingridients until we have the consistency of a cold compote.

Marinated Wagyu

• 50 ml olive oil
• 10 white soja
• Juice of 2 limes
• 10 ml of good quality mirin
• 10 ml sushi vinegar
• 5 ml walnut oil
• 10 ml of Korean bulgogi sauce
• 5 gr of red miso paste.

We mix all the ingridients until we get a vinagrete to marinate the beef.

200 gr of wagyu beef tenderloin.

Finally we grill in hot pan the tenderloin on its 4 sides and refresh the meat in
In ice water. When is cold we roll it in a kitchen film and shape it in 5 cm diameter.
We will freeze and slice like a carpaccio
In the service we marinated rolled with the wagyu dressing.

7. Buckwheat

• 200 gr of buckwheat
• 1 lt chicken stock
• 4 chalottes
• 20 ml ginger oil
• 20 gr fresh ciboulette
• 10 gr greens of thai lauch

We will roast the buckwheat and chalottes with a drizzle of oil, and cook it in chicken stock for about 20 min.
We will season it later with the ginger oil ciboulette and thai onion greens.

8. Mizuna leaves

Dress the mizuna with the marinate from the meat

9. Freeze dried soja

We must grate the freeze dried soja on a kitchen microplane as a decoration
For the plate.