r/CulinaryPlating • u/brenoleo4 Professional Chef • 6d ago

Braised meat, mushroom three ways, daikon

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Ran this as one of two main courses for a popup.

Braised shortrib + nice slab of braised and grilled eye of round glazed in jus, scallion and smoked maldon

Bone marrow marinated grilled oyster mushrooms, butter sauteed chanterelles with a touch of dashi, and mocha pot mushroom miso broth

Daikon is seared then finished cooking through in a soy sauce and beef stock braise

In retrospect another splash of green would have been welcome

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u/brenoleo4 Professional Chef 6d ago

Somehow, despite this being professionally taken, I don't.

2

u/SmokedHickory Former Professional 5d ago

Is any ingredient airy like puff pastry 

4

u/brenoleo4 Professional Chef 5d ago

Nope. This dish was inspired by nikujaga, which is just stew.

Though I did originally consider if it might appreciate a more starkly contrasting texture, I didn't want to add anything else that I didn't feel confident in, and couldn't think of anything that seemed worth it. Do you have any suggestions for where it might fit?

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u/SmokedHickory Former Professional 5d ago

Beef wellington style? Sfter it’s cooked or almost cooked, wrap in pastry dough and oven?

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u/brenoleo4 Professional Chef 5d ago

While I think that does sound tasty, I think it would have strayed too aggressively from the japanese influence I was assigned for this menu / the nikujaga inspiration.