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Kobe Beef Three Ways on Pink Himalayan Rock Salt: Negamaki, Satay and Short Rib Dumpling

David Burke
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Ingredients

Negamaki
  • 1 ounce sliced paper thin kobe beef
  • 5 ounce Scallions
  • 1/2 ounce Ginger
  • 1/2 ounce Enoke mushrooms
Satay
  • 1 ounce sliced paper thin kobe beef
  • 5 ounce Scallions
  • 1/2 ounce Ginger
  • 1/2 ounce Enoke mushrooms
  • 1 ounce paper thin kobe beef, cut into 1/2 x 2 inch rectangle
Short Ribs for dumplings
  • 1 ounce sliced paper thin kobe beef
  • 5 ounce Scallions
  • 1/2 ounce Ginger
  • 1/2 ounce Enoke mushrooms
  • 1 ounce paper thin kobe beef, cut into 1/2 x 2 inch rectangle
  • 5 ounce kobe beef shortribs
  • 5 ounce shoxing cooking wine
  • 2 tablespoon lemon zest
  • 2 tablespoon orange zest
  • 1 tablespoon cinnamon
  • 2 tablespoon anise
  • 1 quart veal stock
  • 2 tablespoon olive oil
  • 6 ounce carrots, chopped
  • 6 ounce celery, chopped
  • 6 ounce onion, chopped
  • 6 ounce fennel seed, chopped
Dumpling Filling
  • 1 ounce sliced paper thin kobe beef
  • 5 ounce Scallions
  • 1/2 ounce Ginger
  • 1/2 ounce Enoke mushrooms
  • 1 ounce paper thin kobe beef, cut into 1/2 x 2 inch rectangle
  • 5 ounce kobe beef shortribs
  • 5 ounce shoxing cooking wine
  • 2 tablespoon lemon zest
  • 2 tablespoon orange zest
  • 1 tablespoon cinnamon
  • 2 tablespoon anise
  • 1 quart veal stock
  • 2 tablespoon olive oil
  • 6 ounce carrots, chopped
  • 6 ounce celery, chopped
  • 6 ounce onion, chopped
  • 6 ounce fennel seed, chopped
  • 2 tablespoon lemongrass, chopped
  • 2 tablespoon ginger
  • 2 tablespoon shallots, sweated
  • 3 tablespoon cilantro
  • 1 tablespoon oyster sauce
  • 1 tablespoon wontons
Sweet-Chili Lime Sauce
  • 1 ounce sliced paper thin kobe beef
  • 5 ounce Scallions
  • 1/2 ounce Ginger
  • 1/2 ounce Enoke mushrooms
  • 1 ounce paper thin kobe beef, cut into 1/2 x 2 inch rectangle
  • 5 ounce kobe beef shortribs
  • 5 ounce shoxing cooking wine
  • 2 tablespoon lemon zest
  • 2 tablespoon orange zest
  • 1 tablespoon cinnamon
  • 2 tablespoon anise
  • 1 quart veal stock
  • 2 tablespoon olive oil
  • 6 ounce carrots, chopped
  • 6 ounce celery, chopped
  • 6 ounce onion, chopped
  • 6 ounce fennel seed, chopped
  • 2 tablespoon lemongrass, chopped
  • 2 tablespoon ginger
  • 2 tablespoon shallots, sweated
  • 3 tablespoon cilantro
  • 1 tablespoon oyster sauce
  • 1 tablespoon wontons
  • 4 tablespoon lime
  • 4 tablespoon cilantro

Preparation

Baking Directions:

To make NegamakiPlace scallions, ginger and enoke in center of kobe and roll into thin tube.

  Skewer beef for Satay.

To make dumplingsIn a medium-size sauté pan with 2 tablespoons olive oil, brown meat.

Add all ingredients excluding cooking wine and veal stock.

Brown vegetables and deglaze with cooking wine and add veal stock.

Cook for 2 1/2 hours until fork tender.

Pull meat from sauce and strain.

Reduce sauce by 1/2. Shred meat.

Beat together dumpling fillings and add to the short rib meat.

Place 1 wonton on table top.

Add 1 tablespoon of meat filling in the center.

Eggwash all sides of wonton.

Stick a toothpick or skewer into the center of the meat and wrap wonton around it.

Boil.

  Bake one large piece of pink Himalayan rock salt in oven at 500 degrees until hot.

Place satay, negamaki and dumpling atop and serve with sweet chili-lime sauce.

Recipe Tags

AmericanEasy
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