Australian Wagyu Beef Cheeks, Savory Black Sesame Sponge, Smoked Coconut Pudding, Preserved Kumquats, and Sudachi


Preserved Kumquats:

      • 1.2 kilograms kumquats, washed and dried
      • 1.2 kilograms white soy sauce
      • 600 grams sake
      • 5 grams togarashi threads
      • 250 grams quartered limes
      • 30 grams red jalapeño chilies
      • 1 green Thai chili

Savory Black Sesame Sponge:

      • 230 grams black sesame seeds
      • 100 grams sesame oil
      • 115 grams egg whites
      • 75 grams egg yolks
      • 85 grams isomalt
      • 25 grams flour
      • 3 grams salt

Smoked Coconut Pudding:

      • 750 grams coconut milk
      • 100 grams coconut milk powder
      • 200 grams young coconut water
      • 12 grams agar agar
      • Salt
      • Sugar

Sudachi Purée:

      • 500 grams water
      • 50 grams lemon zest
      • 125 grams sugar
      • 1 pinch saffron
      • Salt
      • 15 grams agar agar
      • 200 to 260 grams sudachi juice

Marinated Wagyu Beef Cheeks:

      • 150 grams lemongrass
      • 10 grams Thai chilies
      • 50 grams garlic
      • 75 grams shallots
      • 15 grams galangal
      • 25 grams scallions
      • 60 grams ginger
      • 12 grams allspice
      • 20 grams fennel seeds
      • 20 grams coriander seeds
      • 30 grams star anise
      • 5 grams cardamom
      • 5 grams Thai long peppers
      • 5 grams pink peppercorns
      • 1 kilogram salt
      • 1 kilogram sugar
      • 25 Wagyu beef cheeks, cleaned

Beef Braising Liquid:

      • 60 grams red pepper
      • 230 grams lemongrass
      • 75 grams ginger
      • 50 grams scallions
      • 180 grams carrots
      • 300 grams onions
      • 5 grams garlic
      • 200 grams sugar
      • 10 grams allspice
      • 5 grams Thai long peppers
      • 20 grams star anise
      • 6 grams pink peppercorns
      • 20 grams coriander
      • 20 grams fennel seeds
      • 2.25 kilograms chicken stock
      • 1 kilograms beef stock
      • 50 grams basil
      • 50 grams cilantro
      • 10 grams mint
      • 10 grams kaffir lime
      • 50 grams lime peel
      • 160 grams lime juice

Black Sesame Seed Oil:

      • 230 grams black sesame seeds
      • 100 grams sesame oil

To Assemble and Serve:

      • Sea salt
      • Shiso leaves
      • Coriander blooms


For the Preserved Kumquats:
Combine the kumquats, white soy sauce, sake, togarashi threads, limes, chilies, and Thai chili and keep in the refrigerator for 3 months before using.

For the Savory Black Sesame Sponge:
Toast the sesame seeds with the oil in a shallow pan. Transfer to a blender and blend until smooth. Reserve in the refrigerator. Blend the egg whites, egg yolks, isomalt, flour and salt together with 130 grams of the reserved black sesame paste. Strain the mixture and pour it into a canister. Charge with 2 CO2 chargers. Reserve for 1 hour. Fill a small plastic cup three-quarters full and microwave for 25 seconds. Cool and remove from the cups and store in an airtight container.

For the Smoked Coconut Pudding:
Emulsify the coconut milk in the can, and smoke the milk and the coconut milk powder for 30 minutes. In a large pot combine the coconut milk with the coconut water, coconut milk powder, and agar agar. Bring to a boil and simmer until the agar agar is cooked out, approximately 5 minutes. Season with salt and sugar and pour into a hotel pan. Chill until set. Once the coconut is set, put in a blender and blend until smooth. Readjust the seasoning and strain. Reserve.

For the Sudachi Purée:
Combine the water, zest, sugar, saffron, and salt in a small pot. Bring to a simmer and steep for 15 minutes. Strain and shear in the agar agar. Simmer until the agar agar is cooked out. Strain and cool over a bowl of ice water and chill until cold and firm. Transfer to a blender and blend with the sudachi juice until the right consistency is achieved and the purée is smooth. Adjust the seasoning, strain, and reserve.

For the Marinated Wagyu Beef Cheeks:
Put the lemongrass, chilies, garlic, shallots, galangal, scallions, ginger, allspice, fennel, coriander, star anise, cardamom, long peppers, and pink peppercorns into the blender and turn into a paste. Transfer to a large bowl and add the salt and sugar. Mix the cure well and coat the cheeks with the mixture. Refrigerate for 6 hours. Rinse the cheeks and dry. Brown the cheeks in a large pan and transfer to the refrigerator.

For the Beef Braising Liquid:
Combine all the ingredients for the braising liquid in a large pot and simmer for 1 hour. Strain and chill until cold. Put the chilled beef cheeks in a cryovac bag and add 500 grams of the chilled braising liquid. Seal the bag and braise until tender.

For the Black Sesame Seed Oil:
Toast the sesame seeds with the oil in a shallow pan. Transfer to a blender and blend until smooth. Reserve in the cooler.

To Assemble and Serve:
Remove the Wagyu Beef Cheeks from the braising liquid and season them with sea salt. Put them on a warm, square plate. Add the Black Sesame Seed Oil and Savory Black Sesame Sponge in an organic fashion. Add the Preserved Kumquats, shiso leaves, and coriander blooms. Finish with the Smoked Coconut Pudding and Sudachi Purée.