Veal Shabu Shabu
4-1/2 lb Veal breast, boneless (IMPS/NAMP 313)
3/4 cup Soy sauce
1/4 cup Chopped white onion
2 Tbsp Tabasco sauce
1 Tbsp Minced fresh ginger
1 lb Ground veal
5 cups or 12 oz Sliced mushrooms
3 cups or 13 oz Chopped white onion
8 each Large egg whites
2/3 cup or 2-1/2 oz Minced fresh ginger
2/3 cup Orange juice
2/3 cup Soy sauce
1/3 cup or 1-1/2 oz Minced garlic
1-1/2 tsp Pepper
5 quarts Veal stock, chilled
Smoking Materials :
6 cups Basmati Rice
1 cup Granulated sugar
3 cups Shredded Monterey Jack cheese
3 cups Shredded Sharp Cheddar cheese
2 each California avocado, peeled and sliced into 12 wedges
1/2 cup Prepared tempura batter
18 cups or 3-3/4 lb Cooked, warm ramen noodles
Sauteed small oyster mushrooms for garnish
Blanched small diced potatoes for garnish
Fresh chives for garnish
Cilantro sprigs for garnish
Jaccard veal brisket. Cut veal, with the grain, into 2-inch wide strips. Combine marinade ingredients and add veal brisket strips. Marinate overnight in refrigerator.
Combine the ground veal, mushrooms, onion, egg whites, ginger, orange juice, soy sauce, garlic, and pepper in a large stock pot. Mix ingredients thoroughly until well combined. Add the chilled veal stock and mix well.
Bring the mixture to a simmer, stirring occasionally. Stop stirring when the raft begins to form. Lower the heat and simmer very slowly for about 1-1/2 hours, without stirring. Carefully remove consommé with a ladle and strain through a chinois lined with several layers of cheesecloth. Degrease thoroughly; season to taste.
In each of 2 hotel pans lined with foil, place 3 cups Basmati rice mixed with 1/2 cup granulated sugar, and 1-1/2 cups each of the cheeses. Cover with foil and make slits with a knife. Place perforated steamer insert on top.
Remove veal from marinade. Arrange and space half of veal slices on each insert in each pan, cover tightly with foil and place over low heat. Lightly smoke veal, 12 to 15 minutes or until medium doneness. Once smoked, thinly slice on bias into thin medallions.
Heat oil in deep fryer to 350°F.
Cut avocados into wedges. Dip into prepared tempura batter and deep fry wedges until lightly browned, 3-5 minutes.
Drain on paper towels and set aside. Keep warm.
Ladle 1 cup hot consommé into bowl, add 5 oz ramen noodles. Place 4 oz veal medallions on top of noodles. Garnish with sautéed oyster mushrooms, diced potatoes, chive strands and cilantro sprigs. Finish with avocado tempura garnish.