Yuzu-Koshō Glazed Wagyu with...Yuzu-Koshō Glazed Wagyu with Fermented Black Garlic Purée

A masterclass in umami, featuring A5 Wagyu beef balanced by the piquant brightness of yuzu-koshō and the deep, earthy sweetness of black garlic.

Ingredients

Cooking Instructions

1. 01

   For the purée: Combine the black garlic cloves, mirin, and dashi in a high-speed blender. Process until silky smooth, then pass through a fine-mesh chinois to ensure a professional texture.

2. 02

   For the garnish: Heat grapeseed oil in a small pot to 160°C. Fry the lotus root slices in small batches until the bubbling subsides and they turn golden. Drain on paper towels and season with fine sea salt.

3. 03

   For the beef: Season the Wagyu lightly with salt (it needs very little oil due to high fat content). Sear in a heavy-bottomed pan over high heat for 90 seconds per side for medium-rare.

4. 04

   For the glaze: In a small saucepan over low heat, whisk together the butter, yuzu-koshō, and shoyu until emulsified. Keep warm but do not boil.

5. 05

   Resting: Transfer the Wagyu to a wire rack and let it rest for 5 minutes. This allows the juices to redistribute. Once rested, brush the top surface generously with the yuzu-koshō glaze.

6. 06

   Plating: Spoon a bold circular mound of black garlic purée onto the center of a warmed plate. Slice the Wagyu against the grain and fan it across the purée. Accent with lotus root chips and serve immediately.