Panko breaded and fried sushi onigiri balls, studded with braised short rib, chives, and crispy garlic. Served with side steakhouse aioli. This recipe is scaled for 24 servings.
12 Cups Sushi Rice (Sub Recipe)
9 Pounds Short Ribs
3/8 Cup Seasoning Mix: equal parts salt, pepper and garlic powder
1 1/8 Cups Olive Oil
3 Onions, Spanish, chopped
24 Cloves Garlic, minced
6 Cups Beef Broth
1 1/2 Cups Tamari Sauce
3/4 Cup Brown Sugar
3/8 Cup Rice Vinegar
1/2 Cup Gochujang Sauce
3 Tablespoons Sesame Oil
1 1/2 Cups Short Rib Reduction
3 Cups Egg Wash
3 Cups Five Spice Panko
1/2 Cup Crunchy Garlic
1 Cup Chives
6 Cups Steakhouse Aioli (Sub Recipe)
Heat braising pan and add in oil. Once it shimmers, season the meat and place in the pan to sear. Rotate and sear all sides. Do not blacken.
Once seared remove meat and set aside. Place onions, garlic, and ginger in pan and sear. Deglaze the pan with beef broth and add remaining ingredients.
Place meat back in the pot, cover with foil, and place in oven at 350˚F for 3 hours. Check for tenderness once the 3 hours ends. Return to oven if needed. If tender, cool in the braising liquid.
Once cooled, remove short ribs and cut into 1" (~1 oz) pieces. Blend the remaining sauce, return to stove, and thicken to nape.
Press the sushi rice in a flat round patty. Place a piece of short rib with sauce in the center of the rice cake. Fold rice around meat packing into ball. Repeat for all rice and meat.
Once balled, place into egg wash, followed by seasoned panko mix. Place into fryer at 350oF for 2 minutes or until golden brown.
Once fried remove from fryer and place on plate, garnish with chopped chives and crunchy garlic.
Garnish with chives and crunchy garlic. Place sauce on side of plate for dipping.
12 Cups Short Grain Sushi Rice, Fully Cooked, Hot
1/2 Cup Rice Vinegar
6 Tablespoons Cane Sugar
4 1/2 Teaspoons Kosher Salt
3 Teaspoons Mirin
In a small saucepot over medium heat, whisk together rice vinegar, sugar, kosher salt, and mirin until salt and sugar have just dissolve. Do not bring to a boil. Remove rice vinegar mixture from heat, set aside.
In a mixing bowl, fold cooked rice and rice vinegar together until vinegar has fully coated rice grains.
Continue to gently fold rice until rice has cooled to room temperature.
6 Cups Mayonnaise
12 Lemons (zest from each)
18 Garlic, grate on microplace
3 Teaspoons Salt
3 Teaspoons Pepper
Combine all ingredients in a bowl and whisk to combine.