Cook Like A Pro: Recipes From Netsu’s Ross Shonan

4 min read

Master the art of Japanese cuisine

Netsu is a restaurant at the Mandarin Oriental Jumeira hotel. It serves many Japanese favourites, including sushi and sashimi, but also specialises in Warayaki – the Japanese technique of straw fire cooking. Wagyu beef steaks cooked on the straw is a taste you will not forget.

Or you can attempt to make similar at home. Australian chef, restaurateur and Netsu founder Ross Shonan has kindly shared three of his top recipes for an oriental salad, a beef dish and ribs. Definitely something to try at the weekend, unless you were planning on eating out at Netsu itself – call 04 777 2232 to book a table.

Tomato Salad with Shiso Dressing (serves 4)

Ingredients

For the salad…

180g red cherry tomatoes, halved
180g yellow cherry tomatoes, halved
180g assorted heirloom tomatoes, quartered
105g banana shallots, thinly sliced
180g cucumber, seeds removed, cut into triangles
Shiso leaf, chopped
1tbsp sesame oil
1tsp each of white and black sesame seeds, toasted
Pinch of sea salt and ground black pepper

For the dressing…

225ml rice vinegar
50ml light soy sauce
7g dried shiso leaf
12g caster sugar
1tsp ground black pepper
250ml grapeseed oil

Method

Mix all of the dressing ingredients in a bowl, except for the grapeseed oil, then whisk until combined. As you whisk, slowly drizzle in the grapeseed oil to form an emulsion. Next, combine all of the salad ingredients in another bowl, and season with 120ml of dressing (the rest keeps for up to three days). Transfer the salad to a plate and garnish with the toasted sesame seeds, sea salt and black pepper.

Wagyu Beef Tataki (serves 4)

Ingredients

For the beef…

120g Wagyu beef, preferably striploin, with no fat or sinew
60g enoki mushrooms, coated in potato starch and fried
60g leeks, white part only, cut into thin strips and fried
40g spring onion, finely sliced
1tbsp sea salt

For the pickled mushrooms…

700ml water
120ml shiro dashi
50ml light soy sauce
500g dried shiitake mushrooms

For the tataki dressing…

200ml rice vinegar
185ml light soy sauce
Shiso leaf, chopped
12g caster sugar
1tsp ground black pepper
Thumb-sized piece of ginger, freshly grated
Two cloves of garlic, freshly grated
35ml sesame oil
325ml grapeseed oil

Method

First make the pickled mushrooms. Combine all of the liquids in a bowl and whisk well, then add in the dried shiitake mushrooms and heat slowly on the hob until fully hydrated. Remove from the heat and keep the mushrooms in the liquid until ready to use. Take them out and slice thinly before adding to the dish.
To make the dressing, combine all of the ingredients in a bowl, except for the sesame and grapeseed oils, and whisk until fully combined. Slowly add the two oils while whisking to form an emulsion.
In a tray, season the Wagyu beef on all sides with salt, and leave for 30 minutes, then pan-sear it all over on a high heat. Transfer to a bowl of ice water to cool it down completely, then remove and pat dry with a cloth. When ready, cut the beef into thin slices.
To assemble, arrange the beef with a layer of pickled shiitake mushrooms between each slice. Then drizzle over the tataki dressing, and garnish with slices of spring onion and fried enoki mushrooms.

Wagyu Short Rib Bo Ssam (serves 4)

Ingredients

For the ribs…

2kg Wagyu beef short ribs, bone in
100g salt
50g caster sugar
200g grapeseed oil
2 litres of beef stock
200ml light soy sauce
50g butter lettuce
50g napa cabbage kimchi
50g vegetable pickles
1tsp white sesame seeds, toasted

For the glaze…

250ml light soy sauce
250g caster sugar
50ml sesame oil
25g Gochujang, Korean chilli paste
25g garlic, finely grated

Method

Start with the ribs by mixing the sugar and salt together in a bowl, then rubbing it all over the meat and leaving it in the fridge for four hours. Afterwards, rinse the ribs clean with water and pat dry. Cut into portions and sear in a pan over a high heat until the ribs have caramelised.
Transfer the meat to a casserole dish, and add the beef stock and soy sauce. Cover and gently braise for three hours until soft. Remove from the heat and allow to cool in the braising liquid. While the meat is braising, make the glaze by combining and whisking the ingredients.
To serve, grill the short rib portions over a charcoal or gas grill until charred, brushing with the glaze. Serve with fresh butter lettuce, kimchi and vegetable pickles, add more glaze and sprinkle with sesame seeds.

mandarinoriental.com

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