| Wagyu beef is described as the best beef in the world; the 'caviar of beefs', it is fine textured with characteristic marbled, soft, lustrous fat. It has beautiful tenderness, juiciness and taste. Once the sole perverse of the Japanese Emperor, today you can try this rare treat at selected Japanese restaurants and The Sugar Club. |
| You will, unfortunately, find it very difficult to source the wagyu beef outside restaurant circles. As the essence of this dish is the star anise sweet soy dressing you will find that a top quality flavoursome rump beef, duck or venison will prove good alternatives to the Wagyu beef. |
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| This dish can be served as a starter or as a main 'don bori' style i.e. on steamed rice. |
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| Serves 6 | ||
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500g -
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Wagyu beef (rump beef, duck or venison) | |
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150g -
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Green beans | |
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200g -
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Ceps (wild mushrooms; girelles or chanterelles or regular brown mushrooms can be used). | |
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6 leaves -
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Purple shiso (green shiso or chopped chives can be used as an alternative). | |
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100g -
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Butter | |
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Pinch -
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Salt | |
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Pinch -
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Pepper | |
| Star anise-sweet soy dressing | ||
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1-
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cup Mirin | |
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1-
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cup Dark soy | |
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1-
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cup Fine white sugar | |
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1-
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cup Chicken stock or water | |
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2-
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pieces Star anise | |
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1-
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cup Shao xing (Chinese rice wine) | |
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To make the dressing |
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| 1. Measure out all the star anise sweet soy dressing ingredients into a medium sized heavy based pan, cook over a very low flame until they become thick and viscose. This should take from one to one and a half hours. It is essential that you do not boil this mixture. | |
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To make the dish |
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| 1. Clarify the butter by warming it slowly until the milk solids separate from the fats. Try the microwave or a pan on a very low flame. | |
| 2. Trim and blanch your green beans. Brush and trim the wild mushrooms, making sure they are bite size pieces. Trim all excess fat and silver skin from your meat and cutting against the grain, portion into bite size pieces approx 3mm thick ready for cooking. Season with salt and pepper. | |
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3. Now you have your dressing, meat and vegetables ready. The process from here is quite simple and easy, however, it does require some speed as you will want to have the mushrooms cooked, green beans hot and the beef perfectly seared, all at the same time. |
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4. Using a high flame and a decent frying pan cook the mushrooms in a little butter and keep them to one side. |
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5. Quickly clean the fry pan and return to the
flame. When hot add some butter and place seasoned beef into frying
pan individually and sear well on one side (about 30 seconds) turn briefly.
Add mushrooms, beans and a generous amount of sauce. Toss. |
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