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Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
This is a wagyu short ribs recipe aimed for professional cooks. It takes a bit of time, effort and skill to prepare it, but it's worth all the effort.
Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
This is a wagyu short ribs recipe aimed for professional cooks. It takes a bit of time, effort and skill to prepare it, but it's worth all the effort.
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Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
a plate with rice, meat and vegetables on it
Japanese-style Wagyu Short Ribs Recipe (Nitsuke) - Chef's Pencil
Cooked Short Ribs
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Sea Bass, Pumpkin, Douglas Fir | The Small Holding
The fish section of our October menu. Cornish crab meat seasoned with fresh herbs from the farm, along with preserved gooseberries and cucumber, basil vinegar gel, and a brown crab sauce before being finished with barbecued brassicas from the farm. Cornish line-caught sea bass lightly roasted with a pumpkin puree and a blackened pumpkin puree. A piece of steamed Uchiki Kurt pumpkin from the farm finished over the barbecue with a sauce made with stock from the fish bones and finished with Douglas Fir vinegar oil. The Small Holding | Green Michelin Star Restaurant | Kent, United Kingdom Food Photography by Ashleigh Britten Media
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Dandelion: Duck braised in mandarin juice and star anise with chilli, ginger and holy basil | Gourmet Traveller
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