Wagyu Two Ways

Name: Wagyu Two Ways
Ingredients: 4 pieces Wagyu, 2-inches long and 1/4-inch thick; 2 cups rice; 1/2 cinnamon stick; 1/2 piece star anise; 1 piece dry citrus peel; 1 tablespoon oyster sauce; 1 tablespoon toban jan; 2 tablespoon soy sauce; 1 tablespoon fermented sweet rice, strained; 1 tablespoon sake/shaoxing wine mix 50/50; Drizzle of sesame oil; 1 pinch chicken bouillon; 4 ounce filet of Wagyu; Grated fresh wasabi; Soy sauce

15 ingredients

8 steps

Ingredients

4 pieces Wagyu, 2-inches long and 1/4-inch thick
2 cups rice
1/2 cinnamon stick
1/2 piece star anise
1 piece dry citrus peel
1 tablespoon oyster sauce
1 tablespoon toban jan
2 tablespoon soy sauce
1 tablespoon fermented sweet rice, strained
1 tablespoon sake/shaoxing wine mix 50/50
Drizzle of sesame oil
1 pinch chicken bouillon
4 ounce filet of Wagyu
Grated fresh wasabi
Soy sauce

Directions

1

Wash rice, soak in water for 30 minutes, remove rice and dry.
2

Toast rice in a pan over medium heat with spices until rice is dry.
3

Process in a blender until rice is 1/3 its original size.
4

Marinate beef 20 to 30 minutes in sauce.
5

Coat beef all over with rice mix, drizzle with a little oil and steam approx 20 to 30 minutes.
6

In a cast iron pan, roast filet until desired temperature, basting with butter.
7

Remove from heat and rest the steak approximately 10 minutes, slice and season with fresh wasabi and soy sauce on the side.
8

Prep Time: 30 minutes