Togarashi-Crusted Wagyu with Shiitake...Togarashi-Crusted Wagyu with Shiitake Consommé and Black Garlic

A masterclass in umami, featuring butter-tender Wagyu beef balanced by an ethereal mushroom broth and the fermented sweetness of black garlic.

Ingredients

Cooking Instructions

1. 01

   Prepare the Umami Consommé: Place dried shiitake and kombu in 500ml of filtered water. Bring to a simmer (do not boil), then hold at 80°C for 40 minutes. Strain through a coffee filter or fine cheesecloth until crystal clear.

2. 02

   Create the Black Garlic Puree: In a small blender, combine black garlic cloves, heavy cream, and mirin. Blend until completely smooth. Pass through a fine-mesh chinois for a professional texture.

3. 03

   Season the Beef: Temper the Wagyu at room temperature for 20 minutes. Season with sea salt, then press the Togarashi spice firmly onto the presentation side of the steak to form a crust.

4. 04

   Precision Searing: In a cold dry pan (Wagyu provides its own fat), place the beef crust-side down. Turn heat to medium-high. Sear for 2 minutes until the fat renders and the spice is toasted. Flip and sear for 1 minute for rare to medium-rare. Internal temperature should reach 52°C.

5. 05

   Resting: Transfer beef to a warm rack and rest for at least 8 minutes. This ensures the fibers relax and the juices redistribute.

6. 06

   Plating: Place three dots of black garlic puree in the center of a shallow bowl. Slice the Wagyu into 1cm thick medallions and place atop the puree. Garnish with chiffonade shiso leaves.

7. 07

   Final Touch: Pour the hot Shiitake Consommé tableside into the bowl, being careful not to submerge the Togarashi crust.