Sake-Glazed A5 Wagyu with...Sake-Glazed A5 Wagyu with Black Garlic Purée and Pickled Shimeji

An exquisite harmony of melt-in-your-mouth A5 Wagyu beef, glazed with a refined sake-mirin reduction, balanced by sweet, umami-rich black garlic purée and bright, acid-forward pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   To pickle the shimeji mushrooms, combine the rice vinegar, superfine sugar, and 50ml of water in a small saucepan. Bring to a gentle boil to dissolve the sugar, then immediately pour the hot pickling liquid over the trimmed shimeji mushrooms in a sterile glass bowl. Set aside to cool completely.

2. 02

   To prepare the black garlic purée, place the peeled black garlic cloves, heavy cream, and a small pinch of salt in a high-speed blender. Blend on high until completely silky and smooth. For a true Michelin finish, pass the purée through a fine chinois and transfer to a squeeze bottle.

3. 03

   For the sake glaze, combine the sake and mirin in a small saucepan over medium heat. Bring to a simmer for 2 minutes to allow the alcohol to evaporate. Stir in the aged soy sauce and reduce the heat to low, simmering until the mixture thickens into a glossy, syrup-like glaze. Remove from heat and keep warm.

4. 04

   Lightly season the room-temperature A5 Wagyu with fleur de sel. Heat an dry, un-greased cast-iron skillet over high heat until smoking (the Wagyu will render its own fat instantly). Sear the Wagyu for 1.5 minutes per side to achieve a deep golden crust while maintaining a perfect medium-rare interior. Transfer to a warm plate and let rest for 5 minutes.

5. 05

   Carefully slice the rested Wagyu into 1-inch thick ribbons. Using a pastry brush, coat each slice generously with the warm sake glaze.

6. 06

   To plate, pipe three distinct dots of the black garlic purée onto the side of each plate and swipe gently with a palette knife. Arrange the glazed Wagyu slices next to the purée. Artfully arrange a few drained pickled shimeji mushrooms on top of the beef. Garnish with micro coriander and a final light sprinkle of fleur de sel.