World Class Japanese Beef｜Steffan Heerdt＜New York Grill & Bar＞ No.3

The Japanese Way of Raising Cattles That Impressed Chef.

Steffan Heerdt is the chef of signature restaurant, New York Grill and Bar, at Park Hyatt Tokyo. The chef was born in Germany and chose beef to be the next featured ingredient after he introduced kombu and scallops in “My Favorite Japan.” He visited farmers on his own and told us, that he was moved by seeing how happy the cattle here in Japan are and how clean their barns were.

The taste of domestic animal meat raised under stress compared to ones that are raised with full of care is totally different. The reason for the popularity for Japanese beef, especially Kobe beef, is mainly due to the chefs’ cooking skills, but the production side equally plays an important role.

Grandma’s Recipe at New York Grill & Bar

Park Hyatt Tokyo is located on the upper floors of a skyscraper in the popular area of Shinjuku. New York Grill & Bar is on the very top on the 52nd floor where Steffan is the Chef de Cuisine. From the restaurant, you can see a 360 degree, unobstructed view of all of Tokyo. The glittering night view of the city is world-renowned from the time it was open.

In this special environment, Steffan welcomes guests from all over the world and cooking with Japanese ingredients. He offers the best beef from different areas and serves them using several different cooking methods. This time, the chef served “Japanese Beef Cheek Pastrami, “Pickled Kagabuto Cucumber, Mustard Seeds” (2,900JPY / excluding tax and service charge). The homemade pastrami which requires more than a day to prepare, has the right amount of marble and has a mild taste. The side dish decorating the plate are pickles made with Chef Steffan using his grandmother’s recipe. He uses Kagabuto Cucumber, which is one of the branded vegetable, Kaga Vegetable, grown in Kanazawa City of Ishikawa Prefecture.

Chef Steffan grew vegetables with his grandmother on their farm when he was younger. He probably thought of her recipe when he first encountered the juicy Kababuto cucumber. The pickles add a sweet-and-sour accent to the delicate pastrami and together it is a perfect combination.

His grandmother must be proud that her own recipe is on the New York Grill menu but I am sure that she is mostly proud of her beloved grandson.

Kagabuto Cucumber Pickle

Ingredients

・Cucumber                                     5kg / 20ea

・White vinegar                               2lt

・Salt                                               70gr

・Sugar                                            1.2kg

・Water                                           3lt

・Onion                                           1kg

・Dill                                               50gr

・Coriander seeds                            40gr

・Mustard seeds                              40gr

Method

1. Cut the peeled cucumber in quarters and cut out the seeds.

2. Peel the Onion and cut in julienne.

3. Clean the jars for the preservation of the cucumbers.

4. Add in the jars dill, coriander seeds, mustard seeds and onion julienne

5. Place the cucumber in the sterilized jars and use all the space you have in the jar.

6. Mix in a large kitchen container the water, vinegar, sugar and salt. Stir to combine and until the sugar and salt have dissolved.

7. Pure the brine over the cucumbers they should be covered from the brine and the jar should be filled up until the top. Close the jar and boiled in a water bath for 40min to preserve the cucumber

Leave the cucumbers to pickle for at least 2-3weeks before you will enjoy them. You can keep them for months in the jars.