Shiitake Beef Broth, Seaweed Paste and Uni
This is a recipe designed by Michelin Star Chef, Justin Cogley. Eric’s wife surprised him with a private cooking lesson from Justin at his restaurant in Carmel, CA, L’Auberge. For those who love cooking, insane flavor combinations and a wonderful day of cooking at it’s finest, please embark on this journey - and be sure to let us know when you do!
Important Note: Make sure you read and understand the entire recipe and process so you can work out timing.
Shiitake Mushroom Pork Broth
1 Whole Beef Rib
100g of Shiitake mushrooms, sliced
100g of button mushroom or other, sliced
1 Leek, cleaned and sliced
4” piece of Kombu Kelp
4 quarts filtered water
Grill the ribs of beef very slowly until deeply caramelized. Combine all ingredients and bring to a very low simmer for 2 hours. Skim frequently. Strain and do no push on the ingredients while straining.
Rice:
1C Koshihikari rice
1C Shiitake beef broth
Rendered Beef Fat
First, wash rice until the water runs clear. Cook in a donabe on low for 15 minutes or until steam starts to show. Turn off head and let sit for 8 minutes. Fluff with a fork and keep warm.
Seaweed Paste:
100g of Shiitake beef broth
5 Nori sheets, toasted and crumbled
1 Tbsp sesame oil
2 Shiitake mushrooms, chopped finely
Juice from old ginger
1 Tbsp wine
2 Tbsp Maltose (mak nga tong)
1 Tbsp black soy sauce
Saute mushrooms in oil until fragrant, set aside. Boil the stock in a small pot. Add mushrooms, ginger juice, wine, maltose and black soy sauce. Stirring constantly in one direction, cook over low heat until mixture thickens. Next add crumbled Nori. Do not overcook the seaweed will bitter. Dish up onto a heatproof dish and steam the mixture for 30 minutes (or put lid on and hold over very very low heat).
Poached Fish:
1 slice of white fish, 4” x 2”
Shiitake beef broth
Note: If you’re using fish you caught, make sure it was properly dispatched and cared for while in the water and after.
In very small pan, add enough broth to cover the piece of fish. Get it very hot, but not boiling. On a large, slotted metal spoon, place piece of fish and lower it into the broth to poach just long enough to cook.
Plating:
Green onion, sliced thin
Green Cabbage hearts, thin shredded
Broccoli, cut into small florets
Uni
Micro Greens
Flakey Salt
In a shallow, dark colored bowl, add the fish then enough broth to almost make it up the sides of the fish. Add green onion and cabbage to the broth. Place a quinnelle shaped seaweed paste on top of fish. Garnish with broccoli, uni, micro greens and salt.