Nitsuke: Japanese-style Wagyu Short Ribs Recipe
User Reviews
4.9
138 reviews
Excellent
-
Prep Time
2 d 2 hrs 15 mins
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Cook Time
15 mins
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Total Time
2 d 2 hrs 50 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
Japanese
Nitsuke: Japanese-style Wagyu Short Ribs Recipe
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 cooked beef short rib
- 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 milliliters vegetable oil
- 32 units vacuum bags
NITSUKE SAUCE (4 LITRES)
- 8 liters dashi
- 1.4 liter mirin
- 1.4 liter sake
- 1.6 kilograms white sugar
- 800 grams Tamari soy sauce
- 3 shitaake mushroom
- 30 grams garlic
- 20 grams limo ají
- 3 liter beef stock
Instructions
Cooked Short Rib
- Clean the excess of fat of the short rib, cut in 300 gr/ 10 ⅔ oz portions, add salt and pepper. Seal the short ribs pieces in a pan with the vegetable oil.
- Pack the pieces in a vacuum bags and cook for 50 hours at 68°C/154°F degrees in sous vide. When the time is completed, take out from the water and put in cold water. Keep in fridge.
Nitsuke Sauce:
- In a big pot add all the ingredients and cook at medium heat, mix constantly until reduced to 4 liters/ 4 quarts of sauce.
- Strain and reserve.
Plating
- Take the short rib from the vacuum bag, clean the fat excess.
- 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.
- 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.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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