Living in hotels for work keeps me from interacting with Food and therefore with the chefsteps community... But this weekend I am home and cooking will take place! Big Time!
Came up with the idea to make a "Japanese" Risotto to the beautifull Kobe Beef that came in a couple of days ago... so I did a first trial yesterday night. Added some ginger to the challots and garlic, deglazed with sake and mirin and used soja sauce instead of broth/salt.
I used some of the fat to cook the onions, ginger etc. Took out the rendered fat cubes and used them later as a cruchy extra to go with the meal
Kobe Sous Vide 53° and pan seared
...
I had more interest in eating than plating so exuse my ignorance ;-) I will post nicely plated dishes of tonight's dinner
