Australian Wagyu Beef Cheeks, Savory Black Sesame Sponge, Smoked Coconut Pudding, Preserved Kumquats, and Sudachi

METHOD:

For the Preserved Kumquats:
Combine the kumquats, white soy sauce, sake, togarashi threads, limes, chilies, and Thai chili and keep in the refrigerator for 3 months before using.

For the Savory Black Sesame Sponge:
Toast the sesame seeds with the oil in a shallow pan. Transfer to a blender and blend until smooth. Reserve in the refrigerator. Blend the egg whites, egg yolks, isomalt, flour and salt together with 130 grams of the reserved black sesame paste. Strain the mixture and pour it into a canister. Charge with 2 CO₂ chargers. Reserve for 1 hour. Fill a small plastic cup three-quarters full and microwave for 25 seconds. Cool and remove from the cups and store in an airtight container.

For the Smoked Coconut Pudding:
Emulsify the coconut milk in the can, and smoke the milk and the coconut milk powder for 30 minutes. In a large pot combine the coconut milk with the coconut water, coconut milk powder, and agar agar. Bring to a boil and simmer until the agar agar is cooked out, approximately 5 minutes. Season with salt and sugar and pour into a hotel pan. Chill until set. Once the coconut is set, put in a blender and blend until smooth. Readjust the seasoning and strain. Reserve.

For the Sudachi Purée:
Combine the water, zest, sugar, saffron, and salt in a small pot. Bring to a simmer and steep for 15 minutes. Strain and shear in the agar agar. Simmer until the agar agar is cooked out. Strain and cool over a bowl of ice water and chill until cold and firm. Transfer to a blender and blend with the sudachi juice until the right consistency is achieved and the purée is smooth. Adjust the seasoning, strain, and reserve.

For the Marinated Wagyu Beef Cheeks:
Put the lemongrass, chilies, garlic, shallots, galangal, scallions, ginger, allspice, fennel, coriander, star anise, cardamom, long peppers, and pink peppercorns into the blender and turn into a paste. Transfer to a large bowl and add the salt and sugar. Mix the cure well and coat the cheeks with the mixture. Refrigerate for 6 hours. Rinse the cheeks and dry. Brown the cheeks in a large pan and transfer to the refrigerator.

For the Beef Braising Liquid:
Combine all the ingredients for the braising liquid in a large pot and simmer for 1 hour. Strain and chill until cold. Put the chilled beef cheeks in a cryovac bag and add 500 grams of the chilled braising liquid. Seal the bag and braise until tender.

For the Black Sesame Seed Oil:
Toast the sesame seeds with the oil in a shallow pan. Transfer to a blender and blend until smooth. Reserve in the cooler.

To Assemble and Serve:
Remove the Wagyu Beef Cheeks from the braising liquid and season them with sea salt. Put them on a warm, square plate. Add the Black Sesame Seed Oil and Savory Black Sesame Sponge in an organic fashion. Add the Preserved Kumquats, shiso leaves, and coriander blooms. Finish with the Smoked Coconut Pudding and Sudachi Purée.