Ingredients
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Directions
- For the braised short rib, cut the beef short rib into 2x2 chunks and sear in a large pot on all sides with 4 tablespoons of oil. Once done, sauté the onion, garlic, ginger, and carrots. Add the miso sauce starter, brown sugar and beef broth and bring to a simmer. Place the seared short rib back in the pot and braise in the oven covered for 3 hours at 300°F. Check after 3 hours for tenderness. If more time is needed place back in the oven and check every 20 minutes. The short rib should be fork-tender. Remove the short rib from the braising liquid and strain saving the broth. Discard the vegetables and place the broth and short rib in a container reserve hot.
- For the vinaigrette, place the vinegar, sesame oil, 1 cup avocado oil, togarashi, and 1 tablespoon of the braising liquid in a squeeze bottle. Shake until all incorporated. This vinaigrette needs to be kept refrigerated. Reserve cold until ready to serve.
- For the salad, dice the papaya, cucumber, and avocado. With a peeler, shave the mango into ribbons, cut the tomatoes in half, and shave the red onion. Wash and dry the Bibb/butter lettuce leaves keeping them whole. Reserve.
- For the ube chips, slice thin the ube and soak in hot water for 5 minutes. Remove and dry very well. Deep fry at 350°F for 3-4 minutes until crispy. Season with salt and pepper. Reserve until ready to plate.
- For the plate, place the bibb/butter lettuce 3-4 leaves down on the plate and mix the vegetables in a bowl with some of the vinaigrette. Arrange the lettuce and vegetables on the plate. Tear lettuce leaves in half if they are too big. Place 3-4 ounces of the braised short rib on top but lightly shred with your hand. Finish with more vinaigrette around the salad and place the ube chips as a crunchy garnish.
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