I made this with obviously a bit of an ambitious idea in mind.
The rice is formed with 2 ring molds and the vegetables are placed in the opening.
The idea being the rice forms a protective mound from the broth wilting the vegetables and the meat so tender you can spoon pull apart mouth sized bites and eat with cabbage, broth and rice.
All the while pick at the salad with chopstick.
I feel like this came out a bit clumsy and amateurish – I’d like to hear if at all there are salvageable elements here, what would’ve been a way to pull it off?
Thanks in advance 🙂
by water2wine
7 Comments
Wow quite the word salad for this dish lol. Looks cool but I’d go a bit thinner with the radish and chop the cilantro finer.
kudos on making a dish featuring rice that is elegant. rice is such a pain in the ass to make look “elevated”.
LMFAO. I’d love to have the waiter recite this special to me tableside. Hey, could you repeat that please?
Busy plate and description. Take a deep breath son. You don’t need to spell out every single ingredient.
This is what you want. Sapporo and soy braised short rib, Napa cabbage, rice duo and mirin Vinaigrette.
Loose the raw veg, make it a bit more soigne and you got something.
I like it overall but I think the raw salad is too much. Replace the raw salad inside the ring with your cabbage, and maybe put some kinda purée under the shorty as a base instead? Or leave the broth, if you like. If you’re cooking the rice in broth you have that flavor already. Just my thought. Either way I feel this keeps the shorty the star of the plate as God intended
You need to mind the negative space around the food when plating up. Your plate looks messy because everything is cramped for space.
Enormous pile of starch. And if your short rib is good, why are you hiding it?
Maybe a smaller ring mold, to gain negative space, and pour the broth tableside so the elements can stun on their own before the hood plate gets a warm wash. Bonus points if you put a floatable garnish.