Furikake Arancini and Koji Soy Cured Beef Tenderloin

Directions

1. To prepare beef, mix soy sauce, sesame oil and Koji dust and rub onto beef. Cover and marinate for 24 hours in the refrigerator.
2. To prepare Seaweed Chive Oil, puree all ingredients in a blender on high until incorporated. Transfer to a squeeze bottle and set aside for finishing.
3. To prepare Squash Miso Sauce, sauté onion, apple and celery in sesame oil and butter until translucent. Add garlic and continue to cook until the garlic is just beginning to brown. Reduce heat and add roasted squash, broth, coconut milk, soy sauce, miso and turmeric. Bring to a simmer, then remove from heat and add honey. Let cool slightly, then puree until smooth in a blender.
4. To prepare arancini cakes, bring stock to a simmer in a medium pot and keep warm. Melt 2 tablespoons butter with oil in a large pot. Add onion and sauté for 2 to 3 minutes. Add rice and garlic to pot and stir briskly with a wooden spoon until rice grains are coated with the butter and oil. Sauté for 1 to 2 minutes until you start to smell the “Tostatura” nutty aroma. Add wine and cook, stirring continuously, until the liquid is fully absorbed.
5. Add 1/3 of the hot beef stock to the rice and stir often until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of warm stock and repeat the process 1 more time. When you have the last third of stock left, continue to taste the risotto for that “al dente” texture while adding stock a ladle at a time as needed and stirring often. When the rice is at the perfect “al dente” texture, stop adding liquid and remove from heat. Stir in the remaining tablespoon butter, Parmesan and furikake.
6. Remove from heat and spread evenly on an oiled sheet pan about 9 mm thick. Once it is completely cooled, cut into 2 x 2-inch squares.
7. Coat each arancini cake with egg and bread in panko bread crumbs. Fry until crispy, then remove from oil and sprinkle with additional furikake.
8. Pat beef dry and cook to desired temperature; cut into slices.
9. Spread warm Squash Miso Sauce in a shallow bowl and top with arancini cakes and sliced beef.  Finish with Sesame Chive Oil.

Recipe created in partnership with Chef Ian Ramirez.