Bohemian Wagyu, Yuzu, Ponzu, Pearl Onion Dashi Broth

4 SERVINGS

DASHI SAUCE INGREDIENTS

• 1/4 cup soy sauce

• 3 tablespoons sake

• 3 tablespoons mirin

• 1 (3-inch) kombu square

• 1/4 ounce katsuobushi or 1/2 cup bonito flakes

• 1/4 cup fresh yuzu or Meyer lemon juice

• 1 cup water

• 1 tbsp butter

• 1 tbsp agave

• 1 tsp corn starch
  

INGREDIENTS

• 3/4 pound crimini mushrooms

• 1 container of pearl onions

• 5 garlic cloves

• 5 sprigs thyme

• 2 tbsp butter

• 2 tbsp olive oil

• 1 1/2 pounds wagyu steak
  

PREPARATION

Step 1
Bring water to a boil. Add kombu (dried seaweed) and katsuobushi. Reduce to a simmer for ten minutes then remove both from the pan. Combine soy sauce, sake, mirin, agave, and yuzu juice to the kombu water. Bring to a boil and reduce to a simmer for ten minutes. Add butter and cornstarch slurry. Cover and let mixture stand until serving. Can be refrigerated if not used till the next day.

Step 2
Season the steak with sea salt and crushed black pepper. Heat cast iron or carbon steal pan over high heat. Add two tablespoons of olive oil and sear steak on both sides. Depending on thickness, about 4 minutes each side. Add two tablespoons butter, four garlic cloves, and sprigs of thyme to pan. Baste for about two minutes. Remove steak from pan and let sit for 15 to 20 minutes.

Step 3
While steak is resting add mushrooms and pearl onions to steak skillet with garlic, thyme, and olive oil. Sear for two minutes adding a couple tablespoons of dashi sauce.

PLATING

In bowl shaped plates, spoon in a bit of dashi sauce. Place a piece of celery with leaves in center. Add some onions and mushrooms and layer on top 3 slices of seared wagyu.

Smoked Paprika Shrimp on Dashi Cous Cous

Looking for shrimp recipes with international flair? Consider this smoked paprika shrimp on dashi cous cous. It’s a culinary excursion with stops in North Africa, Asia and Latin America — starting with cous cous from the mountains of Tunisia cooked in a unique umami flavored broth of dashi made from kombu seaweed and bonito flakes that points to the Far East. Mix in the soft, Latin American flavor of avocado and top with Gulf head shrimp coated with smoked paprika (which accents the smoky flavor from the dashi). This healthy, satisfying dish is with good source of protein, and rich in fiber and B vitamins. Avocado contains more potassium than bananas and loaded with heart-healthy monounsaturated fatty acid. Serves 4.

INGREDIENTS

Cous Cous

• 1 Tbsp olive oil

• 2 shallots, finely sliced

• 2 garlic cloves, crushed

• 1 cup cous cous

• 2 cups homemade dashi

• 3 sprigs tarragon leaves

• 3 sprigs basil chiffonade

• 3 scallions, sliced diagonally 1/4”

• freshly ground black pepper

• 1 avocado cubed

Shrimp

• 1 clove garlic

• 2 Tbsp olive oil

• 2 pounds head on shrimp, tail peeled

• 1 tbsp smoked paparika

• 1-2 Tbsp black sesame seed

• 2 tsp sea salt

• juice of 1 lemon

PREPARATION

Cous Cous

1. Heat oil in sauce pan

2. Add chopped shallots, stir and allow to cook until soft. Stir in crushed garlic.

3. Add sake and cook for three minutes

4. Add cous cous, stir.

5. Add dashi broth, stir and bring to boil. Simmer five minutes. Remove from heat, cover and allow to stand for five minutes or until cooked.

6. Transfer to a bowl. Stir in avocado, basil, tarragon, scallion

7. Add pepper to taste.

Shrimp

1. Preheat sauté pan over medium heat.

2. In a small bowl, crush the garlic with the salt. Mix in ground black pepper and paprika.

3. Stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with this paste and add sesame seeds until evenly coated.

4. Lightly oil pan. Cook shrimp for two to three minutes per side or until opaque.

5. Transfer to a serving dish, garnish with lemon wedges.