1 pound Boneless Beef Short Ribs 2 tablespoons Five Spice Powder 2 tablespoons Smoked Salt 3 tablespoons Grapeseed Oil
For the Short Ribs: Season meat with 5 spice and smoked salt. Heat a medium skillet with the oil, sear the meat on all sides and cook until medium rare. Rest the meat and then slice into thin slices.
2 Eggplant 2 tablespoons Sesame Oil Salt
For the Eggplant: Char the whole eggplant over a flame until black and soft, scoop out the inside and pulse in a blender with the sesame oil. Season with salt.
4 Garlic cloves (sliced) 10 Shallots (sliced) Canola Oil 1 pint Sake 1 quart Chicken Stock 2 tablespoons Soy Sauce 1 cluster Maitake Mushrooms 4 ounces Smoked Eel 2 tablespoons White Miso 1 head Black Garlic (sliced)
For the Miso Jus: In a sauce pan, sauté the garlic and shallots in 1 tablespoon canola oil until soft and aromatic. Add sake and reduce, add chicken stock, soy sauce, and maitakes and simmer 20 minutes. Reduce the heat and add eel and steep 10 minutes. Pass through a fine strainer. Place miso and black garlic in a blender, slowly add in the mushroom broth until smooth.
1/2 bunch Cilantro (small leaves picked) 6 Green Onions (white sliced; green chiffonnade) 2 tablespoons Ground Bonito Flakes
For the Garnish: Arrange sliced rib over eggplant puree, and add sauce around the rib. Garnish with cilantro, onions, and bonito flakes.