Preparation Time: 20 minutes, plus fermentation time and overnight infusion
Cooking Time: 60 minutes
Serves: 4
| Ingredients | Preparation |
|
Wagyu 600 g wagyu strip loin 2 tbsp vegetable oil Salt and pepper 250 ml veal stock Desert lime kosho 125 g desert lines 125g fushimi pepper 25 g salt Spring onion oil 150 g green spring onions 250 ml vegetable oil Garnishes 40 g grated horseradish 12 sprigs of samphire |
Waygu preparation: Trim the wagyu beef and cut in two rectangle portions of 300 g each. Heat Teppan Yaki plate over medium heat. Brush the meat with vegetable oil and season generously with salt and pepper. Sear the meat on each side until caramelized, approximately 1 minute on each side. Transfer to a wire rack and rest for 5 minutes. Preheat combi-steam oven on Sous vide at 55°C. Combine the veal stock and meat portions into individual sous vide bags. Vacuum seal on vacuum level 3 and seal level 2. Sous vide meat for 45 minutes. Remove the meat from the bag and rest on a wire rack for 10 minutes covered with a sheet of aluminium foil. Desert lime kosho preparation: Using a hand blender, blend the desert lime and fushimi pepper for 1 minute on medium speed. Combine the mixture with the salt and transfer to a small jar. Cover and allow to ferment at room temperature for at least 2 weeks. Spring onion oil preparation: Puree the spring onion and vegetable oil in a blender for 1 minute on high speed. Transfer the mixture to a saucepan and over medium heat bring the mixture to a simmer. Strain through a coffee filter or straining cloth and refrigerate overnight. To finish: Arrange the wagyu in the centre of each plate and sauce the meat with the remaining veal stock reduction. Drizzle with the spring onion oil. Arrange one teaspoon of the desert lime kosho along one side of the meat. Garnish with horseradish and samphire. Note: If fushimi pepper is unavailable, use 1 green chilli and enough green capsicum to equal 125 g in weight. Desert lime kosho will keep refrigerated for up to 3 months. |
