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A hirasama recipe for an interactive and collaborative eating experience


DISH BY TIMOTHY HILLINGSWORTH
INSPIRED BY OTIUM

 

Otium is about community, interaction, and collaboration—the completely open kitchen is essentially the focal point of the dining room. Called a donabe, the Japanese clay pot used for anything from cooking rice to making stews, is as well (our version is used for smoking). Eating out of a donabe is a wholly interactive experience. The food is still technically cooking once it comes to the table, and you create your own bites right out of the pot. This dish is a pastrami-brined and rubbed hiramasa, sliced thin and arranged on a series of grates within the donabe. The hirasama is surrounded by roasted red and gold beets, potatoes, rye crisps, and garden greens. The donabe is filled with cherry wood chips lit to an ember, which causes smoke to fill the vessel—a dramatic reveal at the table. As it’s a play off of the traditional pastrami on rye with Russian dressing, we serve the donabe with a Thousand Island dip.

            The sagmeister & Walsh mural on our wall reads “Inside Out, Outside In,” which is an idea that has been in the foundation of the restaurants culture and design from the very beginning. The Donabe Smoked Hiramasa Pastrami is the perfect representation of that. Once it comes to the table, the smoke billows out of the clay pot, inviting guests in. It blurs the lines between the kitchen and the dining room, and creates an interactive and collaborative eating experience.

 

Timothy Hillingworth is the chef at Otium. He formerly worked under Thomas Keller at French Laundry in Napa and at Studio City barbecue restaurant Barrel & Ashes.

 

RECIPE

 

Pastrami Rub

coriander seeds
black peppercorns
yellow mustard seeds
brown mustard seeds
salt
juniper
paprika
garlic powder
onion powder

coat the brined hiramasa in the pastrami rub, and slive thinly


Accompaniments

beets
potatoes
olive oil
salt
sugar
thyme
garlic

Toss quartered beets and potatoes in the olive oil, salt, sugar, thyme, and garlic. Roast at 400 degrees.

Arrange sliced hiramasa, roasted beets, potatoes, and seasonal garden greens n the Donabe grates. Place cherry wood chips (lit to an ember) at the bottom of the donabe, arrange grates over the lit wood chips, an cover with lid for at least 30 seconds.

 

Thousand Island Relish

cornichons
tomatoes
pickled red onion
pickled mustard seed
thickened pickling liquid

Mix all ingredients together.

 

Horseradish Aioli

egg yolks
porepared horseradish
salt
grated garlic clove
lemon juice
mustard
oil

 

Mix all ingredients except oil in a robot coupe until it’s well incorporated. Slowly stream in oil. Plate alongside the Thousand Island relish.