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Boneless beef ribs surf & turf

A delicious Japanese-style surf & turf with boneless beef ribs and seaweed.

Ingredients

Boneless beef ribs
rub nomu oriental
smoked soy sauce
umi budo
umeboshi Japanese plum
olive oil pearls
satsumaage
Enoki
maxi sfera yuzu elements
sesame paste
kewpie mayonnaise

Preparation

  1. Marinate the boneless beef ribs with the dry Oriental rub.
  2. Divide the ribs into vacuum bags and add some olive oil.
  3. Cook the ribs sous-vide for 16 hours at 67 degrees.
  4. Let the umi budo pop in cold water before use.
  5. Blend 1 container of umboshi to a smooth cream in a food processor with 100 ml kewpie mayonnaise and 3 tbsp sesame paste.
  6. Defrost a yuzu spherification ball on a plate.
  7. Grill the ribs on both sides on the barbecue and glaze with the smoked soy sauce while grilling.
  8. Fry the satsumaage.
  9. Briefly torch the enoki with a blowtorch and season with oil, pepper, and salt.
  10. Garnish all the products on the plate and finally add a spoonful of olive oil pearls.