Balsamic Caramel Base

• 2 C vegetable, chicken or veal stock
• 2 Tbs balsamic vinegar
• 2 Tbs sweet soy sauce (kecap manis; see Note)
• 1 Tbs sugar
• 1/2 tsp garlic, minced
• 1/2 tsp ginger, minced

Gomaishio

• 2 tsp black sesame seeds
• 2 tsp cup white sesame seeds
• 1/4 tsp red chili flakes
• 1/6 sheet nori
• 1/2 tsp kosher salt

• Olive oil, as needed
• 1 lb beef tenderloin, cut into 1-inch cubes
• 1/4 lb shiitake mushroom caps, roasted
• 1/2 lb beets, roasted, diced
• 2 Tbs unsalted butter, softened
• 1 1/3 C medium-grain sticky rice, cooked
• Shaved, unsweetened coconut, toasted, for garnish
• Fresh chives, minced, for garnish

For Balsamic Caramel Base: Bring stock, vinegar, soy sauce, sugar, garlic and ginger to a boil in pot. Set aside. (Makes about 14 cups)

For Gomaishio: Toast nori in dry pan, then pulse it in a spice grinder or food processor until minced. Mix with sesame seeds, chili and salt. (Makes about 1 1/2 cups)

For each serving, to order: Heat dash of oil in sauté pan. Sear 4 ounces of beef to brown, remove from pan. Add 1/2 cup Balsamic Caramel Base, 1 ounce of mushrooms and 2 ounces of beets. Swirl in 1 tablespoon butter, boil until it reaches sauce consistency. Add back the beef to warm through. Plate 1 cup sticky rice, top with beef and sauce mixture. Garnish with 1 teaspoon gomaishio, dash of toasted coconut and chives.