Mochi Crunch’ Wasabi Horseradish Fork Tender Beef Cheeks Recipe
Hauula Tomato, Leek & Shallot Natural Jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Cheeks
Natural Jus
Mochi Crunch
Method
Beef Cheeks
- 1
- 2
Cooking the Beef
Add minced garlic and cook for an additional minute. Pour in the beef stock and bring to a simmer. Cover and cook on low heat for about 3 hours or until tender.
- 3
Add Wasabi
Stir in the wasabi horseradish sauce and let simmer for another 10 minutes. Remove from heat and set aside.
Natural Jus
- 4
- 5
Simmer the Jus
Add fresh thyme, salt, and black pepper. Pour in the beef stock from the beef cheeks and let simmer for 20 minutes. Strain the mixture to get a smooth jus.
Mochi Crunch
- 6
Prepare the Mochi
In a bowl, mix the mochi squares with panko breadcrumbs until well coated.
- 7
Fry the Mochi
In a deep skillet, heat vegetable oil over medium-high heat. Fry the mochi mixture until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Assembly
- 8
Plate the Dish
On a serving plate, place the tender beef cheeks, drizzle with Hauula tomato jus, and top with mochi crunch. Serve immediately.
