YIELD: 2-3 SERVINGS
2 each bunching onions, chopped
3 each garlic cloves, minced
1 Tbsp. ginger, minced
1 tsp. lemongrass, minced
½ cup soy sauce
¼ cup sesame oil
1 tsp. sesame seeds
2 Tbsps. brown sugar
¼ tsp. crushed red pepper
1 Tbsp. mirin
1 tsp. fish sauce
¼ cup rice wine vinegar
3 each cucumbers, peeled
2 each carrots, peeled
2 pieces Maine seaweed such as alaria or laver, soaked overnight in mirin
1 each ginger root, fine julienne
2 each bunching onions, cut into thin strips
2 Tbsps. sesame oil
¼ cup rice wine vinegar
1 Tbsp. white sugar
1 cup Jasmine rice
1 stalk lemongrass, peeled and sliced thinly on bias
1 Tbsp. canola oil
1½ cup water
1. Cut grass-fed short rib off the bone and trim fat. Slice remaining meat into thin “steaks.” Put into marinade and let sit for at least 3 days and up to 7 days.
2. Remove from marinade and grill over a hibachi grill, or a charcoal or hardwood lit fire and grill 1-2 minutes per side.
3. With a mandolin, take the cucumber and make 2 passes on each side, cutting “spaghetti” strips, avoiding the core and discard.
4. Cut carrots into thinner strips.
5. Take the soaked Maine seaweed and finely chop, add to cucumber and carrots. Add in the mirin mixture and the remaining ingredients. Let set about 30 minutes and serve with chopsticks alongside the BBQ short ribs.
6. Bring water to boil, add lemongrass and oil. Add rice, bring back to boil, cover and take off heat. 20-25 minutes later, take cover off, fluff with fork.
7. To Plate: Put a small “bed” of rice on the center of a plate, put short ribs on an angle on the rice. Mound the salad on the side and garnish with some thin strips of scallions and lemon grass.
Recipe: Saint Joseph's College