Experience the ultimate fusion of Japanese umami and American bourbon with tender wagyu beef cheeks slow-braised in a rich miso-bourbon glaze, served alongside creamy shiitake mushroom risotto. This restaurant-quality dish transforms premium ingredients into an unforgettable dining experience.
Recipe Details
Ingredients
For the Wagyu Beef Cheeks
- 1.2 kg wagyu beef cheeks, trimmed of excess fat
- 80 ml white miso paste (shiro miso)
- 120 ml good-quality bourbon whiskey
- 60 ml dark soy sauce
- 60 ml mirin (Japanese sweet rice wine)
- 45 g packed brown sugar
- 30 g fresh ginger, grated
- 4 cloves garlic cloves, minced
- 500 ml high-quality beef stock
- 30 ml neutral vegetable oil
For the Shiitake Mushroom Risotto
- 250 g fresh shiitake mushrooms, stems removed and sliced
- 300 g arborio rice
- 1.2 L chicken stock, kept warm
- 120 ml dry white wine
- 1 medium yellow onion, finely diced
- 60 g unsalted butter, divided
- 80 g freshly grated Parmesan cheese
- 60 ml heavy cream
- 30 ml extra virgin olive oil
For Garnish and Finishing
- 3 stalks green onions, thinly sliced
- 15 g toasted sesame seeds
- 30 g microgreens or fresh herbs for garnish
- to taste kosher salt and freshly ground black pepper
Instructions
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Preheat your oven to 160°C (325°F). Season the 1.2 kg wagyu beef cheeks generously with to taste kosher salt and freshly ground black pepper on all sides.
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Heat 30 ml neutral vegetable oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat. Sear the beef cheeks for 3-4 minutes per side until deeply browned on all surfaces. Remove and set aside.
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In a medium bowl, whisk together 80 ml white miso paste (shiro miso), 120 ml good-quality bourbon whiskey, 60 ml dark soy sauce, 60 ml mirin (Japanese sweet rice wine), 45 g packed brown sugar, 30 g fresh ginger, and 4 cloves garlic cloves until smooth to create the glaze.
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Pour the miso-bourbon glaze into the same pot and cook for 2 minutes, scraping up any browned bits. Add 500 ml high-quality beef stock and bring to a simmer.
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Return the seared beef cheeks to the pot, cover tightly with a lid, and transfer to the preheated oven. Braise for 2.5-3 hours until the meat is fork-tender and falling apart.
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During the last 45 minutes of braising, begin the risotto. Heat 30 ml extra virgin olive oil and half of the 60 g unsalted butter in a large, heavy-bottomed pan over medium heat.
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Add 1 medium yellow onion to the pan and cook for 3-4 minutes until softened and translucent. Add 250 g fresh shiitake mushrooms and cook for 5-6 minutes until golden and their moisture has evaporated.
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Add 300 g arborio rice to the mushroom mixture and stir constantly for 2 minutes until the grains are lightly toasted and coated with fat.
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Pour in 120 ml dry white wine and stir until completely absorbed. Begin adding 1.2 L chicken stock one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
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Continue adding stock and stirring for 18-20 minutes until the rice is creamy and al dente. The risotto should have a flowing consistency when stirred.
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Remove the beef cheeks from the oven and carefully transfer them to a serving platter. Strain the braising liquid through a fine-mesh sieve and return to the pot.
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Simmer the strained braising liquid over medium-high heat for 8-10 minutes until reduced to a glossy glaze consistency that coats the back of a spoon.
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Finish the risotto by stirring in the remaining 60 g unsalted butter, 80 g freshly grated Parmesan cheese, and 60 ml heavy cream. Season with to taste kosher salt and freshly ground black pepper to taste.
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Spoon the shiitake mushroom risotto onto warm plates, top with the tender wagyu beef cheeks, and drizzle generously with the reduced miso-bourbon glaze.
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Garnish with 3 stalks green onions, 15 g toasted sesame seeds, and 30 g microgreens or fresh herbs for garnish for color and freshness. Serve immediately while hot.
Tips
Beef Cheek Selection: If wagyu beef cheeks are unavailable, substitute with regular beef cheeks (increase cooking time to 3.5-4 hours) or chuck roast cut into large portions. The key is choosing well-marbled cuts that become tender when braised slowly.
Miso Paste Varieties: White miso (shiro miso) provides the best balance of umami and sweetness for this dish. If only red miso is available, reduce the quantity to 60ml (1/4 cup) as it's more intensely flavored and saltier.
Bourbon Selection: Use a mid-range bourbon with vanilla and caramel notes rather than heavily peated or smoky varieties. The alcohol will cook off, leaving behind the sweet, oaky flavors that complement the miso beautifully.
Risotto Technique: Keep the stock warm in a separate pot throughout cooking to maintain consistent temperature. Never add cold stock to risotto as it stops the cooking process and affects the final texture.
Make-Ahead Strategy: The beef cheeks can be braised up to 2 days ahead and reheated gently. The glaze can be prepared in advance, but make the risotto fresh for best texture and creaminess.
Storage Instructions: Leftover beef cheeks keep refrigerated for 3-4 days and freeze well for up to 3 months. Risotto should be consumed fresh but can be refrigerated for 2 days and reheated with additional stock.
Wine Pairing: This dish pairs beautifully with a full-bodied Pinot Noir or Japanese whisky served neat. The umami flavors also complement sake or a rich Chardonnay.