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 recreate it at home.
- 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.
method: 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.