What I respect most about her is that she is fearless in the kitchen. She puts her exquisite palate to work concocting complexly layered flavor profiles.
Our challenge was to reimagine the classic meatloaf. You can catch my dish on 5 Star Foodie.
Tamago Omelet Meatloaf, Avocado-Yuzu Wasabi, Wok-Fried Fingerlings and Nori Butter
It's always such a pleasure to work with Lazaro, who has been a great friend, the best 5 Star Makeover co-host, and an invaluable help in my recipe development projects. Of all my recipe development projects, our collaboration posts are always my favorite.
Our project this time was to create different gourmet versions of a classic meatloaf. Lazaro has a unique deconstructed concept of meatloaf, corn & potatoes which you can check out on my blog. I decided to make my meatloaf with a modern Japanese flare, with Japanese ingredients in every element of the dish.
The meatloaf itself is prepared with Panko breadcrumbs, Tamari (soy) sauce, and mirin. Inside the meatloaf is Tamago Omelet which is a sweet Japanese omelet typically used in sushi. The sauce for the meatloaf is a spicy Wasabi with avocado and Yuzu (Japanese citrus) juice. On a side, instead of regular mashed potatoes, I made fingerling potatoes fried in a wok and served with nori seaweed compound butter.
2 sheets nori, ground into powder
1/4 fleur de sel
3 tablespoons butter, softened
1 teaspoon sugar
1 teaspoon mirin
2 tablepoons dashi stock
pinch of salt
1 pound ground grass-fed beef or wagyu beef
1/2 cup Panko
1/2 onion, finely chopped
2 tablespoons Tamari (soy) sauce
2 tablespoon mirin
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons yuzu juice
1 tablespoon wasabi paste
fingerling potato medley, each sliced in thin rounds
Salt to taste
fried gyoza strips
4-5 gyoza skins
In a small shallow bowl, combine one and a half tablespoons of nori powder with fler de sel. Using a fork, incorporate butter into the nori salt, until the mixture is smooth. Roll into a log in a plastic wrap. Chill until firm.
In a bowl, combine sugar, mirin, dashi stock and a pinch of salt. Whisk together gently with a fork.
Heat a skillet and brush with a little oil. Pour the egg mixture in the skillet, cook on low-medium heat on one side only, until the liquid disappears. Cool to room temperature.
Pre-heat the oven to 375 degrees. In a large bowl, mix ground beef, panko breadcrumbs, onions, tamari, mirin, egg, and salt and pepper to taste. Spread in a layer on a foil. Lay the omelet on top, and roll, forming a loaf. Bake for about 45 minutes or until done.
In a food processor, mix avocado, yuzu and wasabi paste until smooth. Refrigerate before serving.
Heat a little bit of oil in a wok. Add fingerling rounds, sprinkle with salt, and fry, stirring continuously until the potatoes are golden brown.
fried gyoza strips
Cut gyoza skins into thin strips and fry in oil until golden brown.
Slice the meatloaf. On the center of each plate, spread some avocado-yuzu wasabi, then place a meatloaf slice over, and top with another dollop of wasabi and a fried gyoza strip. Arrange fingerling rounds in four stacks around the plate and top each stack with a dollop of nori butter.