A5 Yamagata Wagyu with Renkon and Truffle (Serves 1)
INGREDIENTS:
30g A5 Yamagata Wagyu rib
60g fresh lotus root (renkon)
Garnish
Cosmos leaves
Garlic chive flowers
Wagyu Sauce
50ml sake
42ml hon mirin
10g zarame sugar
20ml soy sauce
5ml beef jus
10g Wagyu fat
20g Wagyu trim
3g whole garlic
10g white part of spring onion
10g shallots
0.5g shichimi
1ml plum vinegar
0.5g black pepper
Truffle Egg Sauce
1 organic egg yolk
10ml melted Wagyu fat
1g chopped black truffle
METHOD:
For the sauce, sauté Wagyu fat and trim until golden, then add spring onion, garlic, and shallots until caramelised. Add zarame sugar to make caramel, then sake and hon mirin to reduce. Season with soy sauce, beef jus, and black pepper. Adjust saltiness if needed. Turn off heat, add plum vinegar and shichimi, and cool overnight.
For the truffle egg sauce, beat egg yolk and add warm Wagyu fat to create a mayonnaise-like texture. Add chopped black truffle and set aside.
Slice Wagyu to 1.3mm and refrigerate until needed.
Peel lotus root and soak in water for one hour to remove bitterness and starch. Pat dry and grill with Wagyu fat until caramelised. Season with salt.
Warm sauce to 80°C, add Wagyu, and shake with chopsticks for 5-10 seconds to maintain pink colour.
Plate lotus root and cooked Wagyu on plate, pour sauce over Wagyu.
Garnish with cosmos leaves and garlic chive flowers.
Pour truffle egg sauce at the table.
Warabi at W Melbourne
408 Flinders Lane, Melbourne
