Nitsuke: Japanese-style Wagyu Short Ribs Recipe
User Reviews
4.9
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Prep Time
2 d 2 hrs 15 mins
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Cook Time
35 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
Description
This Nitsuke dish starts with boneless Wagyu short ribs seasoned with salt and ground black pepper, then seared in vegetable oil before being vacuum-sealed and cooked sous vide for 50 hours at 68°C. The long cooking time tenderizes the meat thoroughly. Meanwhile, the nitsuke sauce is prepared by simmering dashi, mirin, sake, sugar, tamari soy sauce, shiitake mushrooms, garlic, ají lime, and beef stock until reduced to about four liters. Once cooked, the ribs are reheated gently in the nitsuke sauce combined with vegetable stock to allow the meat to absorb the flavors and be fully coated. The dish is plated with sautéed rice and garnished with crispy garlic and pickled benishoga (pickled red ginger). The resulting plate highlights tender, richly flavored ribs in a balanced sweet-savory sauce with aromatic mushroom and lime accents, characteristic of Japanese nitsuke preparations.
Ingredients
- 1 beef short rib cooked
- 60 grams nitsuke sauce
- 60 grams rice sautéed
- 1 gram garlic crispy
- vegetable stock
- 2 grams pickled ginger Benishoga style
COOKED SHORT RIB (32 PORTIONS)
- wagyu short rib boneless
- 100 grams salt
- 30 grams black pepper ground
- 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 shiitake mushroom
- 30 grams garlic
- 20 grams ají lime
- 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
User Reviews
Overall Rating
4.9
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