Donabe: Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore & Kyle Connaughton

Author:Naoko Takei Moore & Kyle Connaughton [Moore, Naoko Takei]
Language: eng
Format: epub, pdf
ISBN: 9781607746997
Publisher: Potter/TenSpeed/Harmony
Published: 2015-10-26T23:00:00+00:00

Braised Shio-Koji Beef Brisket with Sunchokes, Radishes, Celery, and Coffee

SERVES 4

EQUIPMENT:

One large (1.6-quart/1.6 L) soup and stew donabe

CHEF:

Josef Centeno

RESTAURANT:

Bäco Mercat

CITY:

Los Angeles, CA

2 tablespoons coffee beans, finely ground

½ tablespoon smoked paprika

½ tablespoon yellow mustard powder

2 tablespoons freshly ground black pepper

2 tablespoons Aleppo pepper

1 teaspoon ground ginger

1 teaspoon chili powder

1 pound (450 g) beef brisket (or belly), cut into 8 to 10 equal pieces

8 cipollini onions, peeled and halved

1 clove garlic, thinly sliced

3 tablespoons Shio-Koji

1½ teaspoons Saikyo miso or sweet white miso

2 tablespoons extra-virgin olive oil

3 sprigs rosemary

3 sprigs thyme

6 sprigs mitsuba

3 cups (750 ml) beef or chicken stock or water

6 French Breakfast radishes, stemmed and halved or quartered lengthwise

8 shishito (or padrone) chiles, stemmed

12 ounces (360g) sunchokes, sliced 1½ inches (4 cm) thick

2 ribs celery, sliced 1½ inches (4 cm) thick

1 tablespoon shiro shoyu (white soy sauce) or soy sauce

2 tablespoons freshly squeezed yuzu or Meyer lemon juice

1 cup (240 ml) loosely packed fresh basil leaves

1 cup (240 ml) loosely packed shiso (perilla) leaves, loosely packed

1 clove garlic, peeled

3 tablespoons finely grated pecorino romano cheese

¼ teaspoon Shio-Koji

3 to 5 tablespoons extra-virgin olive oil

2 large eggs

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