Bison Yakitori on Spicy Jasmine Rice Cake

Bison Yakitori on spicy jasmine rice cake with glass noodles, spinach leaves and wasabi aioli. 2002 Culinary Competition Participant

Yield: 4 plates

Ingredients:

  • 3 cups Cooked jasmine rice (still hot)
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon sambolic seasoning
  • Salt and pepper to taste
  • Pre fried glass noodles for garnish
  • 16 leaves of picked and washed spinach
  • 2 mandarins peeled and sliced
  • 4 edible flowers for garnish (optional)
  • 2 lbs shaved raw bison striploin, marinated for a minimum of 12 hours (marinade recipe below)
  • 1/2 cup of toasted slivered almonds (optional)
  • 1 cup of sesame aioli
  • 2 teaspoons canola oil
  • 1 food safe ring mold
  • Commercial slicer
  • Cast iron skillet Aioli
  • 1 large egg
  • 1 tablespoon Dijon
  • ¼ teaspoon wasabi paste
  • 1 tablespoon chopped garlic
  • Juice of 1 lemon Salt
  • White pepper
  • ½ cup canola oil
  • ½ cup sesame oil
  • Rice vinegar to taste

Method

  1. In the bowl of a food processor, fitted with a metal blade combine the egg, mustard, garlic, lemon and juice mix at medium pace slowly add the two oils until the mixture is thick and pale in colour. 
  2. Season with salt, pepper, wasabi and rice vinegar. 

Marinade for the bison 

  • 1/2-cup soy sauce 
  • 1/2-cup sake or dry sherry 
  • 4 teaspoons brown sugar 
  • 1 tablespoon peeled and grated fresh ginger 
  • 12 scallions (shallots/spring onions) 

Method

  1. Mix all ingredients except bison in mixing bowl, then marinade meat for at least 2 hours,24 hours for best results The secret to this dish is the marinade and how thin you can slice the meat, when slicing the roast it is always easier to do when mostly frozen. 
  2. In mixing bowl season rice with salt, pepper, sambolic and Cajun seasoning, Keep hot! 
  3. Tastefully arrange on serving vessel the spinach and mandarin slices, set aside for service. 
  4. Start heating the skillet, we are looking for a smoking hot pan, add ½ the oil then half the meat, the meat only needs to be cooked rare or under a minute. Don’t let the meat stew!! When done repeat with the other half always fry in small portions. 
  5. On your serving plate amongst the spinach and mandarin place the ring mold and press ¼ of the rice into it then add ¼ of the meat and press, gently remove the mold, you now have the stack! 
  6. Drizzle with aioli and garnish with the almonds, edible flowers and glass noodles.

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