From: Chef Jet Tila, Bistronomics, L.A. Pop-up Restaurant. Yield: 1 serving.
1 cup Kikkoman Sushi Vinegar
½ cup water
½ cup sugar
to taste, kosher salt
to taste, freshly ground black pepper
2 cups cauliflower, shaved
2 750-ml bottles dry red wine
1 cup all-purpose flour
to taste, kosher salt
to taste, freshly ground black pepper
8 lb. beef oxtails, cut into pieces
as needed, butter
5 shallots, chopped
5 garlic cloves, chopped
2 lb. mirepoix
4 sprigs fresh thyme
2 bay leaves
2 sprigs flat leaf parsley
8 cups beef broth
¼ cup Kikkoman Less Sodium Soy Sauce
12" French baguette
½ cup Kewpie Mayonnaise
½ cup cucumber, shaved
as needed, pickled cauliflower
as needed, fresh cilantro sprigs
1 small jalapeno, shaved
½ cup champagne grapes, cut in half
as needed, Brie
to taste, Kikkoman Citrus Seasoned Ponzu Dressing
For pickled cauliflower: Combine sushi vinegar, water and sugar in stainless steel saucepan over medium high heat. Bring to a boil and stir until sugar is dissolved, about 1 minute. Allow the mixture to cool and season to taste with salt and pepper. In a stainless steel bowl, add cauliflower and pour in the cooled vinegar mixture. Allow to stand for at least 1 hour. Drain off excess vinegar mixture after vegetables have marinated.
For braised oxtails: Preheat oven to 325°F (165°F). Simmer red wine in large saucepan over medium-high heat until reduced by half. Meanwhile, combine flour, salt and pepper in large bowl. Dredge oxtail in seasoned flour and shake off excess; set aside. Heat butter in a roasting pan over medium-high heat and brown oxtail pieces on all sides, about 10 minutes. Remove oxtails and set aside.
Melt more butter in saucepan. Stir in shallots, garlic and mirepoix. Cook, stirring, until vegetables have softened, about 10 minutes. Add wine; deglaze and reduce by half. Stir in thyme, bay leaf, parsley, beef broth and soy sauce. Place oxtail on top of vegetables in single layer and bring to a boil. Cover saucepan with tight-fitting lid or aluminum foil and bake in preheated oven until oxtail is very tender and nearly falling off the bone, approximately 3 to 3½ hours. Remove oxtail to a serving dish, cover and keep warm. Pull meat off the bones with a fork and reserve.
For assembly: To assemble Bahn Mi Sandwich in order, slice baguette in half lengthwise and pull out some of the crumb, leaving a cavity for the filling. Place baguette halves under the broiler for 1-2 minutes or until lightly toasted. Spread each half of the baguette with mayonnaise and fill in cavity of the bottom half of the bread with oxtail, cucumber, pickled cauliflower, cilantro sprigs, jalapeno pepper, grapes and Brie. Broil until cheese melts. Drizzle with Ponzu Dressing and top with other half of the baguette.