1 large piece (1 pound) wagyu beef striploin
3 heads radicchio lettuce
7 ounces daikon radish
1 red jalapeno chile
1 eco-friendly jalapeno chile
1 garlic clove glove
5 ounces Asian pear
3 spring onions (scallions)
1 1/2 ounces honey
1 quart water
10 large beetroot
1 teaspoon liquorice powder
1 star anise
Directions
Fermented Radicchio
1. Take away the outer leaves from radicchio lettuce, wash and dry well.
2. Finely shred the leaves and put in vacuum bag. Include 2% salt towards the weight from the leaves. Vacuum seal the bag, removing all air. Store at 70 degrees for seven days.
3. Throughout the seven days, take notice of the radicchio. When the vacuum bag begins to expand, transfer the fermenting radicchio to a different vacuum bag, reseal, removing all air and continue fermenting for that remaining days. This might need to be achieved several occasions.
4. Following the seven days, transfer the fermented radicchio for an air-tight container and store within the fridge.
Radicchio Kimch ee
1. Take away the eco-friendly outer leaves in the radicchio, discard. Keep all radicchio whole, wash and dry well.
2. Place daikon radish, red and eco-friendly chiles, garlic clove clove, pear, spring onion and honey right into a mixer and blend to some fine paste.
3. Put the radicchio lettuce, the kimchi paste, water and a pair ofPercent salt towards the total weight of ingredients right into a vacuum bag. Vacuum seal the bag. removing all air. Store at 70 degrees seven days. Turn the bag over everyday.
4. Throughout the seven days, take notice of the radicchio. When the vacuum bag begins to expand, carefully transfer all ingredients to a different vacuum bag, reseal, removing all air and continue fermenting for that remaining days. This might need to be achieved several occasions.
5. After seven days, remove radicchio heads in the bag. Carefully take away the leaves in the stem, keeping them whole. Lay them flat on the lined baking tray. Dry in oven at 120F overnight or until foliage is crisp.
Beetroot Jerky
1. Peel beetroot and dice into 1/2 inch cubes. Reserve trimming.
2. Juice trimming, go through an excellent sieve.
3. On the medium heat, reduce juice to half it's weight. Once reduced, dissolve in liquorice powder. Add beetroot dice in to the juice reduction. Simmer on the medium heat before the beetroot just cooked through.
4. Once cooked, remove beetroot dice in the liquid and hang aside. Reduce remaining liquid to some thick syrup. Remove from heat and return the cooked beetroot dice towards the syrup. Stir well, making certain beetroot dice is also coated within the syrup.
5. Lay the beetroot dice on lined oven trays. Devote oven at 130F for 4 hrs. From time to time toss dice around the tray to match even drying
Beetroot Reduction
1. Peel, chop and juice the beetroots. Pass the juice via a fine sieve.
2. Lessen the juice over medium-low heat with star anise until a syrup consistency. Put aside.
Wagyu Striploin
1. Chill Wagyu Striploin in refrigerator fridge overnight to firm.
2. Utilizing a meat slicer or very sharp blade, slice the meat into 1/4 inch slices, 2 ounces in weight.
3. Pre-heat a set iron griddle on high temperature. Season one for reds from the wagyu slice with pink salt. Sear the wagyu (seasoned side up) around the griddle for around 5 seconds. Serve immediately
To Plate
In the heart of a plate, create a couple of large circles from the beetroot reduction, while using fringe of a spoon. Convey a small mound from the kimchee in the heart of the circle. Place 3 cubes of jerky round the plate. Drape waygu over kimchee. Top with dried radicchio leaf on the top.