Truffle Wagyu Parmesan Dashi
Rated 5.0 stars by 1 users
Category
Gourmet
Cuisine
Japanese
Author:
DR Delicacy
Meet the culinary virtuoso, Chef Joe Murphy, whose culinary journey has taken him from the glitz of Nobu in Las Vegas to the vibrant culinary scene of Houston. With an exceptional talent for creating exquisite dishes, Chef Joe has made a mark as an innovator in the world of fine dining. In a triumphant moment, Chef Joe Murphy clinched the coveted title of the 2023 Truffle Masters, showcasing his dedication to culinary excellence. As a key figure at Nobu's Houston location, he continues to push the boundaries of flavor, melding tradition with innovation.
Ingredients
Parmesan Black Truffle Rice
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1000 grams Rice (washed)
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1175 grams Parmesan Dashi
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400 grams Parmesan (grated in food processor)
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1 gram Fresh Ground Black Pepper
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10 grams Salt
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100 grams Black Winter Truffle
Parmesan Dashi
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12 liters water (purified)
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454 grams Hana Katsuo Bushi Bonito Flakes
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160 grams Kombu
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1200 grams Parmesan rinds
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70 grams Hakata Shio Japanese Sea Salt
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200 grams Sake
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150 grams Kuzu Slurry Arrowroot
A5 Wagyu Prosciutto
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700 grams A5 Wagyu Rib Cap
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225 grams Maldon Sea Salt
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75 grams Sansho Pepper
Directions
Parmesan Black Truffle Rice
In a large pot add Rice, 100g of Parmesan and Dashi. Heat until just about to simmer and then cover with a lid. Set heat to low and cook covered for 10 minutes. After 10 minutes, turn off heat and rest for another 10 minutes. Once rested. Rice will be cooked. make sure to fluff.
Lay rice out in a bowl. Add Black Truffles and Mix. Using a fan, fan the rice and cool down enough to handle.
When rice has cooled down enough to handle add the remaining 300g of the parmesan and mix. Allow everything to cool even further.
When cool, add 200g of the Truffle Rice Mixture to a battera sushi press and apply even pressure on top. Lay these pressed Rice bricks on a tray and chill in a cooler until cold. about 1 hour.
When cool, cut down the center length wise and accross dividing into 12 pieces of evenly cut cubes. Store in a container carefully spaced.
Parmesan Dashi
Soak Kombu overnight in the 12Lt of Water.
Next, transfer the Kombu and Water to a large pot and heat to 175°F and maintain this heat for 30min.
Then remove Kombu and add the Hana Kastuo Bushi. Increase the temperature to 190°F and maintain for 15 minutes.
Strain the Katsuo Bushi and add liquid back to a pot with the Parmesan Rind.
Cook at 195°F for 1 hour.
After Rind is cooked, strain liquid and add back to a pot.
Now add the Salt, Sake and slowly mix in the Kuzu Slurry. Bring to a simmer and cook for 2 minutes to hydrate the starch.
You can now serve right away or cool to 70°F within 2 hour and from 70°F to 40°F within 4 hours, store and label.
A5 Wagyu Prosciutto
Trim the Wagyu of any excess fat and sinew and cut into 1" x 1" bars.
Mix the Salt and Pepper together and evenly coat the Wagyu bars with a generouse layer of the mix.
Place on a rack in a well ventilated area in a refrigerator or walk-in cooler and allow to age for 3 months.
When properly aged, remove any excess salt and wipe clean with a damp towel.
Using a knife or meat slicer to cut very thin before serving.
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