Kyoto Sloppy Joes
In this section, chefs of various backgrounds test out Japanese seasonings/ingredients and create original recipes from fresh perspectives. Each month, a chef tries one featured seasoning or ingredient. This month, Executive Chef Brian Tsao of Mira Sushi & Izakaya, shares Kyoto Sloppy Joes incorporating the flavor of tamari soy sauce.
“Soy sauce can be just like a wine. It has its own characteristics, and there are so many subtle flavors. I recently changed this recipe (Kyoto Sloppy Joes) and started using organic tamari soy sauce, in place of regular soy sauce and mushroom soy sauce to keep it as natural as possible.”
—Chef Brian Tsao
(Ingredients) (Serves 4)
[For shallot infused vegetable oil]
• 1 lb shallots, peeled and thinly sliced
• 2 quarts vegetable oil
[For the Kurobuta Ground Pork Sauce]
• 3 lbs Kurobuta pork (if not available, any high quality pork will work)
• 2 tbsp Chinese fermented bean paste
• 2 tbsp organic tamari soy sauce
• 1 tbsp sugar
• ½ can Coca Cola
• 4 tbsp butter
• 1 cup panko
• 4 Hawaiian buns (any type of slider bun will do)
• Sharp Cheddar cheese, as much as your heart desires, sliced
• 1 Thai sour mustard green, finely minced
1. In a heavy saucepot, place vegetable oil and sliced shallots at room temperature. This is very important, if the shallots are placed into hot oil they will easily burn.
2. Place onto stove and cook over medium heat. Allow the oil and shallots to slowly heat up until the oil starts bubbling, this takes quite some time, but you need to keep your eye on it.
3. Once the oil bubbles, take a wooden spoon and keep the shallots in motion. Once the shallots turn golden brown, immediately remove and place into a large bowl lined with paper towel. It is normal for the shallots to turn a shade darker even out of the oil. Reserve overnight.
4. The next day, in a large heavy saucepot, cook the pork with about three tablespoon of the shallot infused vegetable oil.
5. When the pork is about half cooked and most of the moisture has rendered out of the meat leaving you with a good amount of natural juices, add the bean paste, soy sauce, sugar and Coca Cola.
6. When all the ingredients have been incorporated, turn the heat to low and allow the sauce to reduce by 15-20% about 20 to 25 minutes.
7. Once the sauce has reduced, add in all of the crispy shallots you cooked the day before. The shallots will absorb any leftover liquid from the sauce. Your sauce is done!
8. In another saucepot, melt the butter and add the panko bread crumbs, stir until the bread crumbs have turned golden brown
9. Toast your slider bun with a piece of Cheddar cheese. Top with pork sauce, Thai mustard and panko! Enjoy!
With a Chinese-Korean background, an American upbringing and culinary education (he graduated with honors from the Culinary Institute of America and worked at Telepan), and a Malaysian wife, Chef Tsao melds many influences seamlessly into his adventurous, delicious cuisine. His menu of Asian street food–inspired dishes takes a traditional concept in an exciting, modern melting-pot direction. His mission as a chef is to “remove the stereotypes of Asian cuisine, make good, interesting, but still authentic food, and keep things approachable.” Brian is best known for his victory over Bobby Flay in a taco battle on the Food Network’s Beat Bobby Flay.
Mira Sushi & Izakaya
Serving dishes inspired by Asian street food, Mira Sushi & Izakaya is a modern, creative take on the traditional izakaya and sushi bar. Inspired by owner Andy Lee’s passion for Japanese cuisine, Mira features the talents of Chef Brian Tsao and Chef Owen Wu, who work in tandem on the two sides of the menu.
46 W. 22nd St., New York, NY 10010
TEL: 212-989-7889 | www.mirasushi.com