Kinoko Skewers

  • 60 minutes
  • 2 skewers

Chef McCullar, a vegetarian who creates protein dishes with the skill and deftness of her meat-consuming culinary counterparts, now leads the kitchens of both Uchi and Uchibā in Dallas. As a vegetarian, McCullar brings a unique perspective, regularly presenting meat- and fish-forward specials and vegetarian options. She relies on her keen understanding of flavor profiles, an approach rooted in cooking science, and a savvy ability to read faces, to tweak the recipes she develops. Chef McCullar offers up a new recipe from the all-star restaurant.

KinokoSkewer_MisoEggSauce_BrusselShisitoChimi

Ingredients

Ribeye Marinade

  • Black garlic vinegar 4 T
  • Black garlic clove 4 ea
  • Dijon mustard 1 T
  • Salt 1 t
  • Sugar 1 t
  • Black pepper 8 T
  • Canola oil 0.25 C
  • Tamari 4 T
  • Coffee grounds 2 T

Fried Egg Miso Puree

  • Egg 3 ea
  • Shallots 1 ea
  • Garlic 3 ea
  • Miso 1 T
  • Salt 1 t
  • Canola oil 2 T

Brussels Chimichurri

  • Brown butter 1 stick
  • Brussels sprouts 1 qt
  • Shallot 1 ea
  • Garlic dove 5 ea
  • Yuzu juice 0.25 C
  • Soy sauce 2 T
  • Mirin 0.25 C
  • Canola oil
  • Shishitos 1 qt

Brown Butter Portabella

  • Portabella mushroom, peeled 6 ea
  • Brown butter 2 pounds

Directions

Ribeye Marinade

  1. Blend all ingredients except the canola oil, until smooth.
  2. Emulsify with the canola oil, add more oil if needed to fully emulsify.
  3. Season to taste with salt.

Fried Egg Miso Puree

  1. Cook eggs sunny side up in a non stick pan with oil.
  2. Yolk must remain raw.
  3. Sauté the shallots and garlic in oil, avoid color.
  4. Add the eggs, shallot and garlic, miso, and salt into a blender and blend until smooth.

Brussels Chimichurri

  1. Compress brussels spouts in melted brown butter.
  2. Char shishitos and brussels in a hot cast iron.
  3. Finely chop shallots and garlic and combine with yuzu juice, soy sauce, and mirin, let sit.
  4. Finely chop sprouts and shishitos and combine with other ingredients. Add oil to cover, season with salt.

Brown Butter Portabella

  1. Brown butter then add cleaned portabella mushrooms.
  2. Let cook for 30 minutes on low heat.
  3. Allow to sit in the butter until room temperature. 

Support Your Local Chef

Uchiba

Uptown

2817 Maple Ave , Floor 2
Dallas, TX 75201  |  Map

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