(Serves 6)

6 portions Kobe osso bucco (shank)
Kosher salt
Ground black pepper
Togarashi (Japanese seven spice)
All purpose flour, as needed
Sliced chives, as needed
Sprigs of kaiware (daikon radish sprout), for garnish

Mirepoix
3 onions, medium dice
3 carrots, medium dice
1 bunch celery
20 cloves garlic, root and end removed
Sake, as needed
1 pound ginger, cleaned and sliced
3 leek bottoms, cleaned and cut in half
2 black plums, halved and pitted

Flavored liquid
8 cups sake
8 cups water
4 cups soy
1 pound brown sugar
5 plums, halved and seeded
1-2 bay leaves

Roasted scallion vinaigrette
4 bunches scallion tops, roasted (save bottoms for frying)
3/4 bottle Kewpie mayonnaise, available in Asian markets
2 tablespoons grated yuzu rind (sour Japanese citrus fruit)
1/2 cup rice vinegar
1/4 cup rice vinegar
Salt and pepper, to taste

Fried bamboo and scallions
Egg whites, as needed
Water, as needed
All purpose flour, as needed
1 can cooked bamboo shoot, quartered
1 bunch scallions, only white end, save top for sauce
2 cups toasted bonito flakes
2 cups panko (Japanese bread crumbs)

Grilled plums
3 black plums, halved and pitted
Melted butter, as needed
2 tablespoons sugar

Trim osso bucco of any excess fat. Season with salt, pepper and togarashi evenly on both sides of the meat. Lightly coat the meat with flour, shake off any excess.
Using a large roasting pan, sear the meat on each side until golden brown. When finished, place the meat in a separate roasting dish, off the heat.
In the original pan, brown the mirepoix onions, carrots, celery and garlic until lightly caramelized or tender. Place in the roasting pan on top of the meat. Deglaze the roasting pan with sake. Add to osso bucco and vegetables. Add ginger, leeks and plums.
Mix flavored liquid ingredients and add to pan until meat and vegetables are fully covered, not exceeding 2 inches over the mixture. Cover and place in a 375° oven for 4 hours or until fork tender. Let cool.
Carefully remove osso bucco portions.
Strain the remaining liquid and let cool over night. Discard the fat that solidifies.

For the fried bamboo, prepare egg wash by whisking egg whites and water together. Place flour in a separate container. In another container combine bonito flakes and panko.
Dip bamboo in flour, dust off excess, then in egg wash, then in bonito mixture. Repeat with scallions.

For plums, coat plums in butter and sugar and grill until tender.

For vinaigrette, blend ingredients.

To serve
Place one osso bucco in an oven-safe saute pan and cover 3/4 of meat with strained liquid. Place in oven at 400° for 15 minutes, basting every 5 minutes.
Fry bamboo and scallions in deep fryer at 350° until golden brown.
Remove osso bucco from pan and place in the center of the plate. Reduce remaining liquid with sliced chives, reduce until thick enough to coat the back of a spoon and pour over meat. Arrange the fried bamboo, scallions and plums. Drizzle with vinaigrette and garnish with kaiware.