In a previous post I went through the process of cooking short ribs slow and low for 72 hours. Here is a finished product that we served as an appetizer and once seared on all four sides it is warm and tender in the middle and falls apart with a spoon! To make the short ribs you can follow this link, the Meyer lemon gribiche is a great accompaniment to fish as well and you can see my recipe here, and for the white soy marinade on the matsutake mushrooms you can follow below.
The White soy marinade can be used in many applications, such as lobster, fish, and other vegetables. It is a very standard vinaigrette that is very light but defined in terms of flavor. It can also be used as a light dressing on a salad.
White Soy Vinaigrette/Marinade
1/2C White Soy/Shoyu
1t Mushroom Powder
2t Palm Sugar
1/2C Rice Vinegar
1ea Meyer Lemon
1/4C Canola oil
- Combine the first four ingredients and mix well with a whisk or fork, if the sugar is not dissolving place the bowl over some heat or in a microwave for a couple of seconds. Do not heat too much.
- Zest a Meyer lemon into the liquid followed by the juice.
- Stream in the canola oil and season with salt
This marinade/dressing works well with fish, mushrooms, light pork dishes, and as a finishing sauce for a stir fry.