Wagyu Beef Gunkan Maki and Miso-Cured Quail Yolk from Masu: Fresh, contemporary, accessible Japanese
This dish dates back to my days in London at Roka, where we served a very similar dish with caviar. However, I prefer the creamy fullness the egg yolk gives the beef. I use this dish as an icebreak...
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Ingredients
- ½ cup cooked sushi rice
- 1 tablespoon finely sliced spring onion
- 1 teaspoon ponzu vinegar
- 1 teaspoon soy sauce
- ½ teaspoon ginger paste
- freshly cracked black pepper
- 3 tablespoons sweet white miso paste
- 1 toasted nori sheet
- 60 g (3½ oz) Wagyu beef, finely diced
- 3 tablespoons sake
- 6 quail eggs
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