Serves 4
Ingredients
Wagyu Beef
400g of Japanese Joshu Wagyustrip loin
Vegetables Crisp
1 carrot
1 parsnip
1 beetroot
1 sweet potato
20 g of Pantelleria Capers
1tbsp of Rapeseed oil
½ teaspoon of salt
½ teaspoon of sugar
¼ tsp of paprika
¼ tsp of turmeric
Ground black pepper
Smoked garlic sweet mustard soy glaze
200 g of light soy sauce
2 smoked garlic clove
50 ml of Yakiniku sauce
120 g of orange blossom honey
300 g of good quality sake
100 g of rice vinegar
60 g of ginger
1 tbsp of Dijon mustard
To Garnish
Red mustard frills, purple shiso
Method
Vegetables crisp
Preheat the oven to 180C.Place seasoning ingredients in a jar and shake to mix.Peel the vegetables and slice thinly with a mandolin or vegetable peeler. Lay them between layers of paper towels to absorb the excess of the moisture. Place the slices in a bowl, add oil mixture and stir with one hand to coat.Spread the vegetables out on a tray covered with baking paper and place on lower shelf of the oven for 10 minutes. Check they are not burning and continue for another 5-10 minutes until golden brown. Remove and allow to cool and crisp up.
Smoked garlic sweet mustard soy glaze
Combine all the ingredients together in a sauce pan. Bring to boil and then reduce to low heat until glaze.
To Garnish
Cut the Wagyu in thin slices and place 100g in each plate, slightly flamed with the blowtorch. Add the mix vegetable crisp on top, and drizzle with the smoked garlic sweet mustard soy glaze. To finish, garnish with red mustard frills and purple shiso.
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London,W1H 1JW
UK