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Recipe: Yakibuta, Pickled Cucumber, Nigiri, and Miso Aioli with Pinot Blanc

Home/Recipe: Yakibuta, Pickled Cucumber, Nigiri, and Miso Aioli with Pinot Blanc

Recipe: Yakibuta, Pickled Cucumber, Nigiri, and Miso Aioli with Pinot Blanc

Pair with Brooks Pinot Blanc – Serves 6

Pork:
1 pork tenderloin, about 1 lb.
4 tablespoons soy sauce
2 tablespoons chili garlic paste
2 tablespoons rice vinegar
2 teaspoons salt
Combine all ingredients in a ziplock bag and marinate over night.
Heat oven to 400. Sear pork on all sides and finish in the oven until cooked through.
Let rest before plating.

Cucumber pickle:
1 cucumber, seeded, and thinly sliced
1/2 cup rice vinegar
1/2 cup water
2 tablespoons sugar
Combine the liquid and sugar in a sauce pan and bring to a boil.
Pour over sliced cucumber and refrigerate until cold.

Sushi Rice/Nigiri:
2 cups sushi rice
2 cups water
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Place the rice in a bowl and cover with cool water.  Do this step a few times until clear.
Place the rice in a sauce pan with 2 cups of water.  Bring to a boil, uncovered.  Once it begins to boil, reduce the heat to low and cover.  Cook for about 15 minutes.  Remove from heat and let stand about 10 minutes, covered.

Combing the rice vinegar, sugar, and salt in a bowl.  Pour over rice and stir to coat each grain.  Allow to cool to room temperature before plating.

Miso Aioli:
1/2 cup good quality mayonnaise
1/4 cup white miso
Splash of rice vinegar

Combine all ingredients and place in a squeeze bottle

Cilantro-Mint Vinaigrette:
1/2 bunch cilantro
1 bunch mint
Juice of 2 lemons
Salt
Olive oil
In a food processor, place the cilantro and mint.  Add the lemon juice.  With the motor running add the olive oil in a slow stream until emulsified.  Salt to taste.

Plating:
In a round mold, pack the sushi rice.  Place cucumber pickle on top, pressing to adhere to rice.  Thinly slice pork, about 6 pieces per serving.  Sprinkle with salt.  Drizzle generously with the miso aioli.  If desired, top with some micro greens for a pretty presentation.  Drizzle a little of the cilantro-mint vinaigrette around the plate a on top.

Recipe by Abby McManigle, Executive Chef, Brooks Wines

2017-05-31T10:23:17+00:00