Kobe Gyu: seared wagyu, raw root vegetables, jaew sauce

Ingredients: Jaew Sauce

250 g       Shallots

10 g          Chili

50 g         Spring Onion

50 g        Tamarind Paste

300 g      Fish Sauce

450 g      Lemon Juice

230 g       Palm Sugar

35 g         Garlic

(Makes approximately 1 litre)

Ingredients: Kobe Gyu

110 g    Kobe

5 g       Carrot

5 g       Daikon

5 g       Leak

5 g       Shallots

5 g       Spring Onion

5 g       Carrot Cress

 Directions:

For the Jaew Sauce
1. Combine all ingredients in a food processor, blend until smooth then pass it through a fine sieve.

To Finish
1. Finely shred the carrot, daikon, leaks, celery, shallot, spring onion and reserve the in ice water to retain its freshness.
2. For the Kobe, any good quality wagyu will do and any cut will work just fine. With a sharp knife, cut the beef into a thin slice to about 5mm thick. Sear the beef in a very hot pan and only sear one side.

3. Mound a serving plate with the shredded carrot, daikon, leaks, celery, shallot, spring onion. Ladle the sauce over the vegetables.  Place the meat on top and garnish with Carrot Cress.