Introduce SUSHISAMBA favorite recipe to your very own kitchen. With only a few days remaining to enjoy NYC Restaurant Week, we’re sharing one of our featured dishes. Follow this step-by-step recipe to wow friends at home.
We know it isn’t everyday that you can get your hands on the delicacy which is wagyu, however, if you are lucky enough to find yourself in front of the beautifully marbleized meat, make the purchase, and prepare to create a culinary masterpiece!
Trust us, your tastebuds are in for a treat.
- 2 oz kobe beef
- 8 ½ oz rice wine vinegar
- 4 ½ oz soy sauce
- .8 oz lemon juice
- 3 gelatin sheets
- $frac12; block silken tofu
- $frac12; tsp water
- 2 shiitake mushrooms, thinly sliced
- 1 garlic clove, minced
- vegetable oil, to cook
- salt and pepper, to taste
- truffle oil, to taste
- chives, garnish
- sea salt, garnish
- olive oil, garnish
- 1pc freshly shaved black truffle, garnish
method: In a sauté pan or on a grill, sear kobe beef on both sides. Place in ice water to cool. Once cold, dry and slice thinly. Set aside.
: Combine rice vinegar, soy sauce and lemon juice. Add gelatin sheets to mixture and place in the refrigerator to cool.
method: Mix tofu, water, truffle oil, salt and pepper in a blender until a creamy consistency is formed. Set aside.
method: Sauté sliced mushrooms in a hot pan with vegetable oil and minced garlic. Sprinkle with salt and chives. Set aside.
plating: Place beef slices on a plate and top with ponzu gelée. Drizzle with olive oil and sea salt and garnish with truffle shavings. Arrange tofu crema and mushrooms next to beef.