Serves 3 - 4
Wagyu beef short rib
Mix the liquid marinade ingredients together.
Vacuum seal or ‘zip lock’ the beef ribs individually with half of the marinade in each bag.
Sous vide at 70C (160F) for 24 hours in a water bath.
Let cool at room temperature for 10 minutes. Then chill completely in iced water. At this stage you can keep in the fridge for up to 4 days.
Tamari citrus glaze
Bring Part A to a simmer. Turn off heat and add bonito flakes. Let stand for 1 minute. Strain into a tall circular container.
Use stick blender on high speed to create a vortex and gradually add the xanthan gum till fully dissolved.
Next gradually blend in the olive oil. Finally, blend in the lime juice.
Carrot and daikon pickle
Use a peeler to shave the carrot and daikon into ribbons.
Massage the salt into the vegetables and then press veg down into the bowl tightly.
Let sit for 10-15 minutes.
Drain and rinse lightly. Squeeze gently and drain again.
Heat pickling liquid gently and stir until sugar has just dissolved.
Take off the heat.
Put veg into a clean container and pour over the warm pickling liquid.
Allow to pickle for at least 2 hours before using.
To finish
Heat a charcoal grill to low/medium.
Remove the ribs from the bags. Brush off any congealed fat.
Grill the ribs on all sides till a crust has formed. Lightly brush on some of the glaze and continue grilling till caramelized and sticky.
Take off the grill and leave to rest for 5 minutes.
To serve
Plate up with more of the glaze drizzled over and carrot & daikon pickle on the side.
An excerpt from China Doll – Modern Asian Cuisine Cook Book
