Sous Vide: Post Process Crusts: The Umami Trifecta

The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!


Nori sheets, 2 Tablespoons, pre ground powder.
Hondashi granules, 2 Tablespoons.
Shiitaki mushrooms, 2 Tablespoons pre-ground powder.
Star anise, 10-12 each, ground in spice grinder, or 1 Tablespoon pre-ground.
Garlic powder, 2 Tablespoons.
Ground black pepper, 1 Tablespoon.
Crushed chilies, 1 Tablespoon.
Ginger, 2 Tablespoons.
Cinnamon, 2 sticks, or 1 Tablespoon ground.
Sugar, 1 Tablespoon.
Dried onions, 30 g.
Fennel seed, 30 g.
Nutmeg, 1 Tablespoon ground.
Coriander seed, 1 Tablespoon.
Flour, 0.5 cup.











Egg white,  each.
Water, 1 oz/30 ml.
Vegetable oil, 1 oz/30 ml or vegetable spray as needed.

The Umami Trifecta

Flavor profile: Pacific Rim
level of difficulty–2.5


Grind as needed and combine dry ingredients.

In a separate container, use a fork to mix 1 egg white with 1 oz/30 ml water. Brush or lightly moisten surface of protein with egg white mixture. Note: powdered egg white is a convenient substitution for fresh–simply moisten the surface of the protein and use a shaker/dredge to distribute the powder evenly over the surface. Wait five minutes for the albumins to dissolve.

Roll the chilled protein in the rub. Wait 5 minutes. Stage to a silicone baking sheet or other non stick surface and allow five minutes for the surface to cling. The total amount of rub used should not exceed 3 Tablespoons/lb (6 Tablespoons/Kg). Drizzle top with a few drops of oil (or spray) before finishing in a lubricated saute pan, the oven, or the smoker–or even the deep fryer!

Application pictured:

Beef brisket sous vide processed at 135 F/57 C X 48 hours, cold shocked in iced water to 70 F/21 C, refrigerated at 40 F/4 C until day of service. These two models were cut into single serving and bite sized pieces and then fried in a pan @350 F/176 C until browned.
Larger pieces may also be oven/smoker finished @350 F/176 C X 90 minutes or until desired color is achieved and internal temperature is at least 140 F/60 C.

Yield: This recipe will create enough rub for 10/lbs-4.5 Kg.

Norm King


Always chill the surface of sous vide processed proteins to between 40-70 F/4-21 C before applying surface treatments. This helps secure the crust and also prevents the original target temperature from being exceeded during the finishing process. Submerging the sealed package in iced tap water for 5 minutes/lb. of package weight gives you the choice of safely refrigerating your food or proceeding with the recipe.


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