Wagyu Zabuton with Turnips & Bone Marrow
Canlis, Seattle, Jason Franey / May 2013
For 1 serving (requires advance preparation)
- 1 3/4 cups Greek yogurt
- 6 oz. bone marrow, soaked in milk
- 3/4 tsp. low acyl gellan gum (.625 percent of weight of other ingredients)
Heat yogurt and marrow in a saucepan set over medium heat, stirring occasionally, until warmed through; place in a blender; blend until smooth; place in clean saucepan; heat until instant-read thermometer registers at least 98°F; reserve (keep warm).
Heat 7 Tbsps. water in small saucepan; shear gellan gum into water; bring to a boil; reduce heat to medium-high; simmer 2 minutes; whisk in yogurt mixture until completely combined; remove from heat; pour into hotel pan; cover with plastic wrap; refrigerate until set.
Blend yogurt/marrow gelée in a blender until smooth; strain through fine chinois into airtight container; cover; reserve in refrigerator.
- 3 1/2 Tbsps. unsalted butter
- 1 1/8 lbs. turnips, trimmed, peeled, and cut into sm. dice
- 3 Tbsps. plus 1 tsp. heavy cream
Heat butter in saucepan set over medium heat; add turnips; cook, stirring occasionally, until turnips begin to break down but haven’t taken on any color; add 1 1/2 cups water; cover with parchment paper round; bring to a boil; reduce heat to medium; simmer until turnips are cooked through and softened; add cream; bring to a boil; remove from heat; place turnip mixture in a blender; blend until smooth; pass through fine chinois into clean saucepan; reserve (keep warm).
- 8 cups water
- 2 cups salt
- 1 sm. cabbage, thinly sliced
Place all ingredients in airtight container; cover; let stand 3 weeks at 70°F.
Drain sauerkraut; scatter over dehydrator tray; dehydrate overnight; place in a blender; blend to a fine powder; strain through fine chinois into airtight container; cover; reserve.
- 5 heads napa cabbage, cut 1/4” thick lengthwise
- 8 cups Korean sea salt
- 3/4 cup plus 2 Tbsps. raw rice flour
- 3/4 cup garlic
- 1/2 cup onion, quartered
- 6 Tbsps. ground ginger
- 6 Tbsps. sae woo jut (salted shrimp)
- 2 Asian pears, peeled, cored, and roughly chopped
- 1 cup Korean red pepper flakes
- 2 lg. onion, cut into julienne
- 8 scallions, cut 1” thick
- 8 cups moo (Korean radish), cut into julienne
Stack cabbage leaves in nonreactive container, sprinkling with salt as you go; weight; cover; let stand 6 hours.
Place flour and 3 1/3 cups water in small saucepan set over low heat; cook, stirring occasionally, until flour taste has been cooked off; remove from heat; cool.
Combine garlic, quartered onion, ginger, salted shrimp, and pears in a blender; blend until smooth; place in large bowl; add red pepper flakes, julienned onion, scallions, radish, and 2 cups rice flour mixture; mix well; season; reserve.
Rinse cabbage under cold water; spread kimchi mixture liberally on each side of leaves; stack in airtight container; cover; let stand 1 week or until fermented as desired; reserve.
- 1 1/2 lbs. Tokyo turnips
- 2/3 cup salt
- 1/4 cup granulated sugar
- 1 lg. Asian pear, cut into med. dice
- 1 lg. onion, cut into med. dice
- 1/2 cup ginger, peeled and sliced
- 5 1/2 serrano chiles
- 6 cloves garlic
- 10 sm. scallions, trimmed and cut into 2” matchsticks
Place turnips and 1/3 cup salt in airtight container; cover; let stand 20 minutes; rinse under cold running water; reserve.
Mix sugar, remaining 1/3 cup salt, and 6 1/2 cups water in nonreactive container until sugar and salt have dissolved; add turnips and remaining ingredients; cover; let stand at room temperature 48 hours.
- 1/2 Tbsp. canola oil
- 2 Tbsps. plus 1 tsp. garlic, chopped
- 2 Tbsps. shallots, chopped
- 7 Tbsps. white wine
- 2 1/3 tsps. granulated sugar
- 1 cup water
- 1 tsp. low acyl gellan gum
Heat oil in sauté pan set over medium heat; add garlic and shallot; cook, stirring occasionally, until softened; add wine and sugar; bring to a boil, stirring to dissolve sugar; boil until pan is almost dry.
Add 2 cups plus 3 Tbsps. red kimchi, 3 1/2 Tbsps. kimchi puree, and water; bring to a boil; remove from heat; place in blender; shear in gellan gum; blend until smooth; pour into hotel pan; cover with plastic wrap; refrigerate until set.
Place gel in clean blender; blend until smooth; strain through fine chinois into airtight container; cover; reserve.
- 3 oz. Wagyu zabuton
- 1 tsp. warm veal jus
- 3 micro turnips
Place Wagyu in vacuum-sealable plastic food bag; vacuum- seal; cook sous-vide, maintaining water bath at 144°F, 45 minutes; remove from water bath; let stand 15 minutes.
To serve, remove Wagyu from bag; glaze with veal jus; spoon 1 tsp. reserved marrow/yogurt gelée in the center of serving plate; place Wagyu at an angle on top of sauce to the left; squeeze 1 tsp. kimchi puree to right side of gelée to make an arc, dot plate with turnip puree; garnish turnip puree with micro turnips and sauerkraut powder.
What to drink: Buty “Peter Canlis” Syrah Walla Walla Valley Washington 2009