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Japanese-style Short Ribs Recipe (Nitsuke)

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Japanese-style Short Ribs Recipe (Nitsuke)

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Ingredients

cooked beef short rib 1 portion
60 grams Nitsuke sauce
60 grams sautéed rice
1 gram crispy garlic
Vegetable Stock
2 grams benishoga
Cooked Short Rib (32 portions)
wagyu short rib boneless
100 grams Salt
30 grams ground black pepper
150 millilitres Vegetable Oil
vacuum bags 32 units
Nitsuke Sauce (4 litres)
8 litres Dashi
1.4 litre Mirin
1.4 litre Sake
1.6 kilograms white sugar
800 grams tamari soy sauce
shitaake 3 un
30 grams Garlic
20 grams limo ají
3 kilograms beef stock
  • Medium

Ingredients

  • Cooked Short Rib (32 portions)

  • Nitsuke Sauce (4 litres)

Directions

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Cooked Short Rib

  1. Clean the excess of fat of the short rib, cut in 300 gr portions, add salt and pepper. Seal the short ribs pieces in a pan with the vegetable oil.
  2. Pack the pieces in a vacuum bags and cook for 50 hours at 68° degrees in sous vide. When the time is completed, take out from the water and put in cold water. Keep in fridge.

Nitsuke Sauce

  1. In a big pot add all the ingredients and cook at medium heat, mix constantly until reduced to 4 liters of sauce.
  2. Strain and reserve.

Plating

  1. Take the short rib from the vacuum bag, clean the fat excess.
  2. In a pan add the nitsuke and heat on a low flame, add the vegetable stock and the short rib. Heat the short rib in the sauce until this get naped and totally covered with the sauce.
  3. Serve the short rib on a wooden plate, add some crispy garlic and serve with the sautéed rice on the side and the benishoga over this.

 

Mitsuharu Tsumura

Micha, as everybody calls him, was born in Lima and since his childhood was very passionate about cooking. In September of 1998 he finished school and was admitted in Johnson & Wales University (Providence, RI – USA) where he studied the careers of Culinary Arts and Food and Beverage Management, on completion of the fourth year, he graduated with honors with an Associate´s degree in Culinary Arts and Bachelors in Foodservice Management. While studying, he trained in various hotels and restaurants in Rhode Island and did his internship in Swissotel Lima. He also worked to develop along with the newspaper El Comercio ¨ The Great Encyclopedia of Peruvian Cuisine ¨. After graduating, he decided to go to Osaka (Japan) to specialize in Japanese cuisine, where he worked in restaurants such as “Seto Sushi” and “Imo to Daikon”, the first specialized in sushi and the second in Izakaya style cuisine. After his experience in the demanding Japanese kitchens, returns again to Peru working for five years at the Sheraton Hotel in Lima, the first 3 years as Sous Chef where he learned about Peruvian cuisine. The last two years in his hotel career he was in charge of the F&B department having the Food & Beverage Manager position. His passion for Japanese and Peruvian cuisine led him to create Maido, a Japanese restaurant with Peruvian heart. In Maido, he works with his team investigating and creating new culinary trends where Japanese and Peruvian cuisines live in harmony giving birth to Nikkei cuisine. One year after opening Maido, Micha was recognized as the best chef of 2010 in the “Luces Awards” of El Comercio newspaper, one of the most important newspapers in Peru.

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