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Japanese Slider

College: Liaison Brampton
Student: Peter Barnes

Miso Flavored Bun, Delft Blue Veal Patty served with Radish Kimchi, Bonito Flakes, Tobiko, seaweed and a Wasabi Aioli

 

MISO BUN RECIPE

  • Stir yeast in the warm water and let sit for 5 minutes. 
  • Combine all the ingredients in a large bowl and mix.
  • Knead the dough for another 5 to 7 minutes, adding flour little as needed until dough is no longer sticky. 
  • Place in a greased bowl, cover with plastic film and let proofed until double in volume.
  • Punch down the dough, divide into 4 and roll into a ball, cover and let proof until doubled.
  • Bake in a preheated 425˚F oven.  Bun sounds hollow when tapped.

VEAL PATTY RECIPE

  • Sweat onion and garlic.  Cool the onion mixture.
  • Add the thyme, onion and garlic to the ground veal and season.  Pan sear a tiny piece to check for seasoning. 
  • Divide the meat into 4 equal size patty and pan sear on medium heat until cooked.

RADISH KIMCHI RECIPE

  • Slice the radishes.  Combine water and salt into a large bowl, and then plunge the sliced radishes in the water.  Carefully separate the slices so that each slice is soaked in, leave covered for 2- 3 hours (should be floppy but still crisp)
  • Meanwhile, combine all ingredients for the sauce and mix well, set aside.
  • Rinse the radishes twice in clean water and squeeze as much liquid out and leave in a strainer for 10- 15 minutes to drain.
  • Add the prepared sauce to the radishes and ferment for 2 days in cool dark place.  

WASABI AIOLI RECIPE

  • Mix egg yolk and wasabi paste in a bowl, slowly whisk in oil.
  • Add lemon juice and season to taste.

 

  1. Cooking method.

Baking and pan fry.

 

Ingredients

MISO BUN RECIPE

Yield: 4 Buns

1.5 oz warm water

1.5 oz Steam Whistle Pilsner

3 tbsp of miso paste

1 tsp Active dry yeast

5 oz bread flour

Pinch of salt

VEAL PATTY RECIPE

Yield: 4 Patties (1.5 oz each)

1.5 oz Delft Blue ground veal

1 small onion, diced

1 garlic clove, minced

Salt & Pepper to taste

RADISH KIMCHI RECIPE

4 radishes (different type)

¼ cup salt

½ L water

Sauce:

1 tbsp chili powder

¼ cup fish sauce

2 tbsp white sugar

3 spring onion, sliced on an angle 1” long

3 cloves of garlic’ crushed

1 tbsp grated ginger

WASABI AIOLI RECIPE

1 egg yolk

½ cup canola oil

1 tbsp wasabi paste

½ tsp lemon juice

Salt & Pepper to taste