Thai inspired Ochazuke - Beef larb yaki onigiri, sauteed slaw in a coconut cream watercress puree, herb marinated Kauai shrimp
Roosevelt High School
Beef Larb
1 Pound Ground Beef
1 tsp Salt
3 Tbsp Fish Sauce
3-4 Tbsp Lime Juice
2 tsp Sugar
0.5c onion (brunoise)
1/4c Green Onion
1/4c Cilantro
1/4c Mint
2 Tbsp Toasted Rice Powder
1-2 Thai Chilies
Method:
Saute and break apart ground beef season with salt
Add onion and green onion
Add liquids
Remove from heat and add fresh herbs, rice powders, and thai chili
Sauteed Slaw
6-8 Green Beans-Julienne
¼c Onions
1/4c Cabbage
Oil
TT Salt
Add Watercress Puree
Method:
Sautee and Season
Watercress Puree
6oz Blanched Watercress
2oz Cilantro
1 Lime
4 oz Coconut Cream
1 tsp Brown Sugar
1 tsp Fish Sauce
Pinch Salt
Method:
Blanch Watercress
Blend Ingredients
Herb Marinated Shrimp
5 Kauai Shrimp
TT Salt
1 sprig Cilantro
TT Pepper
½ Lime
1 tbsp oil
5-6 Thai Basil
Method:
Remove head, peel, and devein shrimp
Saute Shrimp
Let Rest in marinade
Thai Curry Bone Broth
3c Beef Bone Broth
¼# Ground Beef
1 Tbsp green curry paste
Thai Herbs-Lemongrass, Galangal, Thai Basil, Kaffir Leaves, Cilantro Stems, etc. 1/4c carrot
¼c onion
2 Egg white
Scraps-shrimp shells, veg scraps
Method:
Simmer all ingredients
Thai Herbs in a sachet d’epices
Add scraps to the broth
Whip egg whites until frothy and add to fine minced carrot and onion to create a raft. Gently Scrape the bottom intermittently to prevent sticking
Low Simmer for 30 min
Ladle into cheesecloth/strainer and hold temp for service
Prik Nam Pla
3 parts Fish Sauce to 1 part Lime Juice
1 smashed garlic clove
Thin Sliced Red Pepper
Grilled Veg and Garnish
Fried Eggplant (half moon)
Saute Green Beans in Oil, season with salt, glaze with onigiri tare
Cleaned and Fried Ebi Head (add cornstarch and salt)
Fried Thai Basil
Plating
Layer
Cabbage Slaw
Yaki Onigiri
Grilled Shrimp and Vegetables
Herbs and Shrimp Head
Pickled Red Pepper
Put broth into teapot and pour upon service