Binchōtan-grilled Wagyu Short Rib, Malt, and Salsify

Rub rib with rice malt, seal in airtight container, and cure in refrigerator for 48 hours. Heat bath of an immersion circulator to 58ºC. Quarter short rib, place each portion in a vacuum bag, and seal. Cook rib portions sous vide for 3 hours. Let bath cool to below 40ºC; hold for service.

Under hot binchōtan coals, bury salsify and cook 7 to 8 minutes, allowing them to char. Remove from coals and cool. In a pot, combine milk and malt and bring to a light simmer. Cover, remove from heat, and infuse 1 hour, while the malt leaches out of the grain. Strain and reserve liquid. Place cooled salsify in a separate pot and cover with water. Boil 10 minutes, to soften the charred skins. Remove from water and gently peel away skin. In another pot, combine malted milk and salsify and heat over low flame until salsify is tender. Transfer salsify to a blender and purée. Season with salt and reserve warm.

Prepare and heat grill with binchōtan hardwood charcoal, leave leeks on grill until they steam themselves soft. Immediately transfer to a container with a locking top. When cool, cut leeks into ¼-inch rings.

Prepare and heat grill with binchōtan hardwood charcoal. Remove the Wagyu Beef Short Rib portions from bags and reheat on grill, along with Leeks; season Leeks with salt and pepper. Slice meat from bones, 4 strips per portion. Plate Salsify Purée first, top with Wagyu Beef Short Rib and Leeks. Garnish with flowers and micro greens.