For the Black Bean Sauce
Hand blend all ingredients. Leave for 10 minutes on medium heat mixing constantly until it boils and thickens, goes shiny, then chill over ice.
For the Green Pepper Oil
Blitz to 65deg, pass through muslin, freeze, remove pepper water, keep oil frozen.
Green Pepper Mayo
Blend together and season with mirin
For the beef
A5 beef rib – take off fat and sinew, brush with shio koji, leave for 12 hours. Rub off excess koji and lightly bbq over hot embers.
For the Black Bean Sauce
Hand blend all ingredients. Leave for 10 minutes on medium heat mixing constantly until it boils and thickens, goes shiny, then chill over ice.
For the Green Pepper Oil
Blitz to 65deg, pass through muslin, freeze, remove pepper water, keep oil frozen.
Green Pepper Mayo
Blend together and season with mirin
For the beef
A5 beef rib – take off fat and sinew, brush with shio koji, leave for 12 hours. Rub off excess koji and lightly bbq over hot embers.
