Miyazaki A5 & Smoked Octopus, Miso Tasty Demi-glace

Ingredients:

Method:

• Portion the wagyu into eight 100g block portions. Vacuum pack and reserve in the fridge until ready to use.
• 20 minutes prior to grilling, remove the meat from the vacuum pack, pat dry with a paper towel and then coat in the grapeseed oil.
• Season liberally with salt and freshly cracked white pepper. Let rest for 15 minutes prior to placing on the grill.
• Once ready to grill, place on the hottest part of the grill, turning from side to side until a hard sear and crust is achieved. Move the beef to more gentle heat part of the grill and continue to cook until rare-medium rare temperature is achieved. Remove from grill and let rest prior to cutting in half.
• Once ready to grill, place on the hottest part of the grill, turning from side to side until a hard sear
• and crust is achieved. Move the beef to more gentle heat part of the grill and continue to cook until
• rare-medium rare temperature is achieved. Remove from grill and let rest prior to cutting in half.
• Once the meat has rested for a minimum of eight minutes, cut the blocks in half against the grain
• and arrange accordingly on the plate. Garnish with a sprinkle of Maldon Sea salt.

Ingredients:

Method:

• Clean and rinse the octopus and set aside. Combine the red wine, water, vegetables, herbs, and spices (except salt) in a heavy bottom pot and bring to a slow simmer.
• Add the octopus and simmer for 45 minutes to an hour until the octopus is just knife tender.
• Remove the pot from the heat and add the salt. Let the octopus cool down in the liquid until you can handle with bare hands. Place the octopus in a covered container and chill in the fridge.
• Once the octopus is chilled, separate the tentacles and place in a cold smoker. Cold smoke for 10 minutes, remove from the smoker, vacuum pack and store in the fridge until ready to serve.
• Marinate the octopus by combining the extra virgin olive oil with the minced garlic, coriander seed, fresh coriander, salt, black pepper and chilli flakes.
• Place on the hottest part of the grill to char, slide over to a softer temperature to ensure the octopus is heated through. Remove from the grill and plate accordingly.

Ingredients:

Method:

• Place the Jerusalem Artichokes and potatoes in a pot with bay leaf and salt. Cover with cold water.
• Bring up to a simmer over medium high heat and cook until knife tender. Immediately strain from the water and discard the bay leaf.
• In another pot, bring the milk up to scant heat.
• Place the potatoes and artichokes in a food processor with the butter and crème fraiche, process smooth by adding the hot milk to desired consistency. Season to taste with salt, white pepper and freshly ground nutmeg.
• Remove from the food processor and pass-through fine sieve to ensure smooth texture.

Ingredients:

Method:

• Preheat oven to 170 degrees Celsius.
• In a mixing bowl combine the sea salt with the garlic and thyme sprigs. Mix well.
• In a baking dish place 1/3 of the sea salt mixture on the bottom.
• Place the onions root side down on the sea salt and cover entirely with the remaining salt.
• Cover with aluminum foil and bake in the oven for 35-40 minutes.
• Remove from the oven and let cool to room temperature.
• Once cool, crack the sea salt open and remove the onions. Peel away the outer layer and reserve whole until ready to use.
• Once ready to prepare the final dish. Cut the onions through the middle lightly brush with the vegetable oil. Place the cut side down on the hottest part of the flat top and brulé until charred.
• Remove from the flat top, turn the charred side up and gently separate the onion rings to be placed on the plate accordingly.

Ingredients:

Method:

• In a pot, combine the ginger, sugar, salt, and rice wine vinegar. Bring to a simmer over medium high heat until the sugar and salt is dissolved.
• Add the hon shemji mushrooms to the vinegar solution and simmer gently for 3 minutes.
• Remove from heat and let cool to room temperature in the pot.
• Transfer to a covered storage container and refrigerate until ready to use.

Ingredients:

Method:

• In a heavy bottom pot, warm the clarified butter with the shallots, ginger, and garlic. Cook over medium high heat until translucent. Add the green chilli and continue to cook until soft and the shallots, ginger and garlic are caramelized.
• Add the star anise, thyme, bay leaf and rosemary. Sweat for two minutes.
• Add the white wine and reduce by half. Add the dark chicken jus and slowly reduce by 1/3 until it reaches sauce consistency.
• Add the miso paste and continue to cook down until half of the original volume is achieved.
• Remove from heat and strain through a small sieve and place back into the pot.
• Add the cream and continue to cook down to sauce consistency. Season to taste with salt, white pepper and chilli flakes.
• Remove from heat and strain through a fine sieve. Once ready to serve, bring back to temperature and add a fresh lemon juice to brighten up the sauce.
• Marinate the octopus and wait to place on the grill. Season the wagyu with oil, salt, and white pepper. Place on the hottest part of the grill and char on all sides. Once the wagyu is charred, move to a lower temperature part of the grill to cook until desired temperature. At diMare we serve this on the rare side of medium rare.
• Once the wagyu is almost at desired temperature place the octopus on the hottest part of the grill to char and bring up to temperature.
• Remove the wagyu from the heat of the grill and let rest for 3-5 minutes while the octopus is cooking.
• Meanwhile, place the Jerusalem artichoke puree in the center of the plate.
• Cut the wagyu into two pieces against the grain and place on top of the Jeruselem artichoke puree.
• Place the cut salt roasted onion next to the beef and the charred octopus on top.
• Arrange the pickled hon shimeji mushrooms on the plate and dress the meat with the miso tasty demi glace. Garnish with coarse sea salt, and your favorite herb garnishes.