Mark Andelbradt
MORIMOTO | New York
Mark Andelbradt traveled from his native Chicago to Hong
Kong, Italy, and New York to hone his craft before landing in Philadelphia
at Masaharu Morimoto's flagship restaurant. He worked as Chef de
Cuisine at Chicago’s Tru, Sous Chef at Daniel
and Executive Chef at Compass in New York. Currently overseeing
the hot kitchen of the new Morimoto New York, Andelbradt
utilizes his experience at these top French and American restaurants
as a starting point for his hyper-creative cuisine that combines
traditional Japanese ingredients with modern cooking techniques
and plating. He takes each dish to another level without being gratuitous.
For example, he soaks tomatoes in a carbonated dressing in his Live
King Crab salad, a technique for creating “fizzy tomatoes”
that literally pop in your mouth, offering a novel and refreshing
taste sensation.
Skewered Waygu Beef, Tokyo Scallion, Matsutake
Mushroom, and Spicy Miso
Chef Mark Andelbradt of Morimoto NYC – New York,
NY
Adapted by StarChefs.com
Yield: 8 Portions
Ingredients:
Spicy Miso:
- 1 ounce Guinea Pepper paste
- 2 ounces Tobanjan (spicy bean paste)
- 1 teaspoon minced garlic
- 1 cup Saikyo Miso
- 2 ounces mirin
- 1 ounce rice wine vinegar
- 1 ounce light soy sauce
- 6 ounces water
Skewered Waygu:
- 1 pound Waygu strip loin
- Salt and pepper, to taste
- 2 Tokyo scallions, cut into 2-inch segments and blanched
- 4 Matsutake mushrooms, cleaned and halved
- Grapeseed oil
To Serve:
- 8-inch bamboo skewers
Method:
For the Spicy Miso:
Blend all ingredients until smooth. Transfer to a separate container
for storage and chill for later use.
To Assemble:
Thinly slice the strip loin into 8 2-ounce pieces. Season with salt
and pepper. Assemble the skewers, using two for each piece of beef,
and alternating between beef, scallion, beef, mushroom, and finishing
with beef. Repeat and reserve. Sear over a hot grill that has been
rubbed lightly with grapeseed oil until desired doneness is reached.
Brush with spicy miso and serve.
Wine Pairing:
Cabernet Sauvignon, Vineyard 7, Napa Valley, 2002
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