Wagyu cheeks sous vide with Asian soba-noodle soup
800 g Wagyu cheeks, cleaned
salt
2 stalks lemon grass
1 Thai-chili
3 cm ginger
200 g Thai-scallions
Sugar
40 ml rice vinegar
2ltr strong meat stock (pork or beef)
1 Kombu seaweed (10x10 cm)
approx. 40ml soy sauce, optional
2/-3 tbsp. Miso paste
200 g Shiitake mushrooms
1 tbsp. sesame oil
3 hand full spinach
350 g Soba noodles
Clean the Wagyu cheeks, season with salt then vacuum with the lemon grass, chili and ginger. Cook sous vide for 36 hours at 72 °C in the fusionchef water bath.
Peel the scallions, season with salt and sugar and vacuum with the rice vinegar. Cook sous vide for approx. 2 hours at 72 °C in the fusionchef water bath.
For the stock, use a strong bone broth with vegetables as the base. Cook one piece of 10x10 cm Kombu seaweed in 2 ltrs. stock. Sieve and then season the stock with soy sauce and miso.
Half the shiitake sauté in the sesame oil.
Wash the spinach, cook the soba noodles and drain.
Just before serving, add the spinach to the hot stock and briefly leave to infuse.
Arrange the soba noodles, spinach, mushrooms, scallions and sliced Wagyu cheeks in a deep bowl and pour in the stock.
This recipe was kindly provided by Annette Sandner.