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Shoarma sandwich with wagyu and kimchi

Recipe by Schilo van Coevorden from restaurant Taiko in Amsterdam.

Ingredients for 4 people.

Ingredients

320gwagyu rib
2units.itemsRed onion
10gShawarma spices
3gyukari powder
1units.itemsbutterhead lettuce

50gpasteurized egg yolk
30gLemon juice
20gSushi vinegar
8gSalt
1.2000000000000002lOil
25gmustard powder
48gTabasco
100gBlack garlic

5gYeast
4gSalt
710gFlour
2gCumin powder
475mlWarm milk
7gSugar
30mlcumin oil
3gbread improver

140gGinger
160gSugar
850ggolden yellow onion
850gwhite radish
700mlFish sauce
850gNashi pear
80gGarlic
850gGreen apple

500gSalt
8lWater
10kgChinese cabbage
100gjujubes (Chinese dates)
100gChinese water chestnut
200gCarrot
100gyellow capsicum
100gred capsicum
300gspring onion (green part)
100gChinese chives
100gpine nuts

Preparation

  1. Mix the Japanese wagyu rib with the shawarma spices.
  2. Grill the wagyu rib to medium rare and then slice into thin pieces.
  3. For the garnish, slice the red onion into paper-thin slices. Mix the onion with the yukari powder.
  4. Finally, quarter the cos lettuce.

  1. Add everything to a bowl and mix with a mixer on high speed until you have a smooth mixture.
  2. Then you can make the mayonnaise.

  1. Preheat the oven to 200°C. Add all the ingredients, except the yeast and the milk, to a mixing bowl.
  2. In a separate bowl, add the yeast to the warm milk to activate the yeast.
  3. Then add the yeast and milk mixture to the other ingredients, and mix well until the dough forms a ball. Once you have a ball of dough, knead it further on the countertop.
  4. Next, make small balls of dough, about 60 grams each. Let them rest at room temperature.
  5. Bake the rolls for 4 minutes in the oven. Make sure the pitas are flat and even when you bake them.

  1. Cut the cabbage into quarters and then soak for 12 hours in brine (a mixture of water and salt).
  2. When the cabbage has brined for 12 hours, remove it from the water and squeeze out the excess moisture.
  3. Then coat the cabbage with the paste, and let it ferment for two to three days.