a.k.a. Dashi Dunk
You’ve heard of the French Dip, or Beef on Weck? Well now, you’ve heard of the Flamin’ Asian Dip or the Dashi Dunk! Just in time for Chinese New Year! That’s right, a
delicious flame grilled patty of artisanal Dashi pork sausage made by local meat masters at The Proper Beast in Phoenix, Arizona; (theproperbeast.com), is nestled on a crusty roll, topped with pickled farmers market vegetables and dunked or dipped in our very own crowd favorite Ninja Asian Vinaigrette. Ninja sauce is also great for sushi, gyoza, stir-fry, & fried rice!
- 1lb of The Proper Beast Dashi Pork Sausage (get it loose vs. links if you can)
- ¼ Red Onion
- 1 Red/Orange Carrot
- 1 Purple Carrot
- 2 Sprigs of Green Onion
- 1 Cup of Rice Wine Vinegar
- 2 TBSP of organic cane sugar
- 1 Baguette cut into four 6” pieces, or 4 crusty hoagie rolls.
- 1 Large Jar of The Fig & The Knife’s Ninja Asian Vinaigrette
Start your dish by pickling your veggies. First, heat rice wine vinegar in a saucepan and add sugar. Stir until dissolved and pour into a large bowl. Next, clean and thinly slice red onion, carrots and green onion and toss into cooled vinegar mixture. Let soak for at least 1 hour.
Next, form the loose sausage into four ¼ lb. oblong patties. (You can of course make them larger just buy more awesome sausage!) Make sure they are slightly larger than your bread, as they will shrink on the grill. Now, fire up your grill on high heat to sear in juices and caramelize the outside. About 7 minutes on the first side, flip and cook another 5 minutes on the second side until fully cooked to 165° internal temp.
While grilling meat, brush a bit of Ninja Asian Vinaigrette on to the inside of the bread, and grill both the inside and outside to ensure the bread has some texture. If your bread is too soft it may fall apart in the dip/dunk, so you want a crusty bread.
When both are done, simply assemble, by adding meat and veggies. Serve with a small bowl of Ninja Asian Vinaigrette and dunk or dip to enjoy.
(TIP: Ninja Asian Vinaigrette’s umami is a perfect compliment to the tang of the veggies and richness of the pork so it’s ready to go straight from the jar. If you would like a less intense experience, dilute using a low sodium vegetable stock or mix with mayonnaise for a creamy dip.)
Enjoy!!! Chef Janette
2 Comments Add yours
Coññññoooooooooooooooo Sent from my iPhone
awesome! this looks delicious!