Had to go up against my buddy Jax Macky in a cooking competition. It was an amazing time and I sharing the stage with Jax was a LOT of fun. We lost at the end of the day, but it wasn’t for lack of good food. I decided to go a little creative and did a German/Japanese fusion dish. It was definitely köstlich and full of umami.
DISH: Beef & Kimshi Roulade in Soy Reduction
SIDES: Wasabi spaetzle and broccoli and stir fried snow peas, bamboo shoots, and water chestnuts
PAIRING: Sake and Kamptal Reisling
For the roulade:
1-2 lbs of flank steak
2-3 tbsp of Hoisin sauce
1 cup Soy
Pound the flank steak flat to approximately 1/4″ thickness. Cook bacon till crispy and give it a fine chop. Spread hoisin, kimchi, and bacon crumbles over one side of flattened steak. Roll up tightly and tie off steak with cooking twine. Sear in cast iron pan (approximately 3 minutes per side) until browned. If desired, place roulade in oven (in pan) set at 150° to keep warm. Take soy sauce and reduce to half over medium-low heat. Ladle soy reduction over stake and garnish with chopped green onion or chive.
Wasabi Spaetzle w/ Broccoli
1 1/2 cups all-purpose flour
1/2 cup milk
1 tbpn garlic paste
1 tbsp wasabi paste
Extra-virgin olive oil
Bring a large pot of well salted water to a boil over medium heat.
In a small bowl whisk together the eggs, milk, wasabi and garlic until they are a homogeneous mixture.
In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined.
Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. You can reheat in a shallow pan with a little olive oil (or butter).
Steam 1/2 lb broccoli florets and mix into spaetzle at time of service.
Stir fried snow peas, bamboo shoots, and water chestnuts
1 C. Snow Peas
4 oz drained bamboo shoots
4 oz drained, sliced water chestnuts
Place in in hot, oiled, pan or work. Season to taste with soy sauce.