Beef oyster blade salad with wasabi mousse, assorted greens, Japanese pearl tomatoes
Mix yuzu, gelatin and wasabi powder and fold into whipped cream
Season with salt, pepper and set aside in the fridge for 1 hour before serving
Mix all ingredients together and rest for 2 hours before using.
Top Blade Muscle
After trimming the beef blade, add 1 kg of the beef to the below marinate and vac pac,
Rest in the fridge overnight, set the souvide to 63c and cook the beef blade for 22 hours, cool down over night, slice thinly and serve cold for salad.
Mix all ingredients together