"Sumi 2009" Hida Beef by Yoshihiro Narisawa

Keep rump meat's the temperature of the surface at 80℃.

Arroser the meat with olive oil and butter and keep at 60℃.

Continue the process until the center of the meat reaches 54°C.

Soak the negi in salt water for 60 minutes then drain water.

Grill over the bincho-tan (all natural charcoal) slowly until all moisture is dehydrated.

When the green onion is completely dehydrated, put them all in dehydrater.

Put the green onion in blender until completely pulverized and leave it stand for 3 days.

Add grating yuzu peel to the blender.

Dice the beef to 3 centimeters cube, use olive oil and grill.

Slice Echalotes widely and sautee them in another frying pan.

Heat the red wine and Port wine separately and evaporate the alcohol, then cool.

Put all the ingredients in a stainless vat, putting them in steam convection oven, heat for 10 hours at 95℃.

Remove the vat and cool off until the room temperature.

Use paper to filter all the impurities, then add heat until the sauce is about 200 ml.

Add salt and kuzuko powder.

Blot with a paper towel to reduce the surface oil of beef.

Covered beef with the sumi of Shimonita negi.

Add salt and the beef’s red essence sauce.

Chef Yoshihiro Narisawa, the world famous Japanese chef from Les Creations de Narisawa in Tokyo, explores the taste of Hida beef in his recipe Sumi 2009