Aussie Wagyu Beef and Black Mushroom Rice Maki Grill with Egg Yolk Sauce by Saito Daichiki - Chef Sa
Saito Daichiki – Chef Saito (Wagyu Specialist) Aussie Wagyu Beef and Black Mushroom Rice Maki Grill with Egg Yolk Sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thechefsforum.co.uk.
Ingredients
- 250g sliced Aussie Wagyu beef
- 450kg short grain rice
- 120ml soy sauce
- 280ml mirin
- 140ml sake
- 80g clear honey
- 1 packet dashi konbu
- 1 onion
- 90g shiro dashi
- 2 whole cooked beetroot
- 200ml rice vinegar
- 100g potato starch
- 10 asparagus spears
- Nasturtium leaves for decoration
- Red vein sorrel for decoration
- Salt
- Black pepper
- 6 egg yolks
- 2 tbsp black truffle paste
- Dash of black truffle oil
- 1 pack of Shimeji mushrooms
- 1 tsp chaco powder
- 20g unsalted butter
- 1 tsp QP Japanese mayonnaise
- 2 myoga
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