Soy-Mirin Braised Wagyu Short...Soy-Mirin Braised Wagyu Short Rib with Gochujang-Parsnip Silk

Succulent Wagyu short ribs slow-braised in an aromatic umami reduction, served over a velvety parsnip emulsion with a hint of Korean spice and bright pickled shimeji.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 150°C (300°F). Season the short ribs generously with sea salt. In a heavy-bottomed Dutch oven, sear the ribs over high heat until a deep, caramelized crust forms on all sides. Remove and set aside.

2. 02

   In the same pot, deglaze with sake, scraping the brown bits (fond) from the bottom. Add the soy sauce, mirin, sugar, star anise, and ginger. Return the ribs to the pot and add enough beef stock or water to cover them halfway.

3. 03

   Cover with a tight-fitting lid and braise in the oven for 3.5 hours, or until the meat is tender enough to be pulled apart with a spoon. Once cooked, remove the ribs carefully and keep warm.

4. 04

   Prepare the Gochujang-Parsnip Silk: Boil the parsnips in salted water until very soft. Drain and transfer to a high-speed blender. Emulsify with heavy cream, butter, and gochujang until molecularly smooth. Pass through a fine-mesh chinois for a silky finish.

5. 05

   Prepare the Quick Pickle: Bring rice vinegar and sugar to a simmer until dissolved. Pour the hot liquid over the shimeji mushrooms and let macerate at room temperature for at least 30 minutes.

6. 06

   Strain the braising liquid into a wide pan. Reduce over high heat until it achieves a thick, mirror-like glaze consistency. Toss the ribs back into the glaze to coat them thoroughly.

7. 07

   Plating: Spoon a generous pool of the parsnip silk onto the center of a warm plate. Place a glazed short rib on top. Garnish with a cluster of pickled shimeji and fresh micro-herbs for acidity and texture.