Name: Boneless Short-Rib Sliders with Foie Gras & Kimchi Mayo
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 pieces of Braised beef short ribs, roughly the size of the brioche buns; 2 iceberg lettuce leaves, cut into 4 cups roughly the size of the brioche buns; 2 tbsp spring onions (scallions), finely sliced; 4 canapé-sized brioche buns; 4 Japanese bamboo sticks, for presentation; 100 g (3½ oz) lobe of foie gras liver; 1 tbsp sunflower oil; ¼ tsp shichimi pepper; 25 g (1 oz/2 tbsp) Japanese-style mayoneizu or ready-made Japanese mayonnaise; 50 g (1¾ oz) kimchi pickle, plus 4 whole 2.5cm (1in) pieces for assembly; freshly ground salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Everyone loves a burger, and in this recipe I combine some of my favourite flavours to create a Nikkei version – meltingly tender beef, unctuous foie gras and spicy kimchi. Buttery brioche is the perfect accompaniment to foie gras, and I love lightly toasting the buns in the pan used for searing the liver, mopping up the delicious melted foie gras before assembling for added va-va-voom. And if you love a ‘2 for 1’, the great thing about this dish is that you use some of the beef from anothe

Ingredients

Asia
Japan
Sandwich
South America
Spicy

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