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Kombu braised oyster blade

Serves
6
Prep
15mins
Cook
2.5hrs
DIFFICULTY
medium
Ingredients
  • 2 tablespoons olive oil
  • 1.2kg oyster blade
  • 1.5 cups cooking sake
  • 1 ¾ cup soy sauce
  • 3 tablespoons sugar
  • 1 large piece of Kombu
  • 15 dried shiitake mushrooms
  • 1 whole bulb of garlic
  • 2 inch knob of ginger, peeled and finely sliced
  • 6 x Star anise
  • 3 strips of orange peel
Method
  • Heat oil in a large frypan over high heat. Add beef, and cook, turning, until browned on all sides.
  • Combine all the ingredients with 4L (16 cups) water in a large saucepan (or divide mixture evenly between two smaller pans) over high heat and bring to a boil. Reduce to a simmer and cook for 2 hrs or until beef is tender. (a small knife should push in and pull out with little to no resistance) Remove from heat and set aside, covered, for 2 hours to steep.
  • Strain braising liquid through a fine sieve into a separate saucepan, reserving beef, shiitake, star anise and one-third of kombu. Discard remaining ingredients.
  • Place reserved braising liquid over high heat and bring to a boil. Cook, stirring occasionally, for 30 minutes or until reduced by half.
  • Return beef, shiitake, cinnamon and wakame to braising liquid and cook for 3 minutes or until heated through. Divide among bowls and serve.
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