Gyumaki Recipe
grilled brisket, pickles, thai basil, kosho aioli
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Ingredients
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Main Ingredients
Kosho Aioli
Method
Preparing the Brisket
- 1
Marinate the Brisket
Rub the brisket with salt and let it marinate in the refrigerator for at least 2 hours or overnight for best flavor.
- 2
Making the Kosho Aioli
- 3
Combine Ingredients
In a bowl, combine mayonnaise, yuzu kosho, minced garlic, and lemon juice. Mix well until fully combined.
- 4
Season
Add salt to taste and mix again. Adjust seasoning if necessary.
Assembling the Gyumaki
- 5
Slice the Brisket
Once the brisket has rested, slice it thinly against the grain.
- 6
Prepare the Wrap
On a serving platter, lay out the sliced brisket, pickles, and fresh Thai basil.
- 7
Add the Aioli
Drizzle the prepared kosho aioli over the brisket and serve with pickles and Thai basil on the side.
