Yield: Makes 24 servings
|Miso Glaze:|| |
Combine marinade ingredients. Reserve 3/4 cup for Miso Butter Sauce Reserve and refrigerate remaining glaze for brushing on beef during grilling.
Yield: 3 cups
|Shiro (white) miso||2 cups|
|Mirin ||1/2 cup|
|Reduced-sodium soy sauce||1/2 cup|
|Scallion Oil:|| |
Place all ingredients in blender; blend until completely puréed. Do not strain. Transfer to squeeze bottle; refrigerate.
Yield: 1/2 cup
|Grapeseed oil or canola||1/2 cup|
|Chopped scallions, white and green parts||1/2 cup|
|Kosher salt||1/8 teaspoon|
|Wasabi Potato Salad:|| |
Cover potatoes with cold, salted water. Bring to a boil; reduce heat and simmer until just tender. Drain and cool. Whisk together mayonnaise and wasabi paste. Fold together potatoes, wasabi mayonnaise, edamame, eggs and scallions.
Yield: 4 -1/2 quarts
|Peeled, cubed russet potatoes (3/4-inch)||6 pounds |
|Reduced-fat mayonnaise ||3 cups|
|Wasabi paste||1/4 cup|
|Shelled edamame, blanched||6 cups|
|Hard-cooked eggs, coarsely chopped||16 each|
|Chopped scallions||2 cups|
|Miso-Butter Sauce:|| |
Sauté garlic in oil over medium heat in a small saucepan until cooked and very lightly browned. Immediately add soy sauce, sake, and mirin; simmer 10 seconds. Add dashi broth and marinade; simmer 30 seconds. Remove from heat, add butter and stir gently to incorporate. Hold slightly warm.
Yield: 3 cups
|Thinly sliced garlic “half-moons”||6 tablespoons|
|Grapeseed oil||3 tablespoons|
|Reduced-sodium soy sauce ||1/2 cup|
|Dashi Broth*||1-1/2 cups|
|Reserved Miso Marinade||3/4 cup|
|Cold unsalted butter||6 tablespoons|
| || |
Per Order: Grill 1 steak to medium rare to medium doneness, brushing steak occasionally with about 1-1/2 tablespoons Miso Glaze. Carve steak into 1/2-inch thick slices. Plate generous 3/4 cup Wasabi Potato Salad; fan steak alongside. Drizzle 2 tablespoons Miso Butter Sauce over steak and drizzle plate with 1 teaspoon Scallion Oil. Garnish with 1 shiso leaf and 1 teaspoon scallions.
|Ribeye cap steak (IMPS/NAMP1112D) (6 ounces each) ||24 each or 9 pounds|
|Tempura shiso leaves||24 each|
|Julienned scallions||1/2 cup|
* Scallion Oil is best the same day as it’s served.
* If using dashi powder, reconstitute using 1 teaspoon per 1 cup hot water.
Nutrition information per serving: 776 calories; 45 g fat(12 g saturated fat; 12 g monounsaturated fat); 239 mg cholesterol; 1320 mg sodium; 43 g carbohydrate; 4.7 g fiber; 45 g protein; 8.2 mg niacin; 0.9 mg vitamin B6; 4.5 mg vitamin B12; 6.0 mg iron; 52.0 mg selenium; 13.1 mg zinc; 118.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber