Yuzu-Soy Glazed Wagyu with...Yuzu-Soy Glazed Wagyu with Truffle Edamame Purée

An exquisite harmony of tender A5 Wagyu beef, citrusy yuzu-soy reduction, and a velvety truffle-scented edamame silk.

Ingredients

Cooking Instructions

1. 01

   Prepare the Yuzu-Soy glaze by combining yuzu juice, soy sauce, mirin, and honey in a small saucepan. Simmer over low heat until reduced by half into a thick, glossy syrup.

2. 02

   Blanch the edamame in boiling salted water for 5 minutes. Drain and immediately transfer to a high-speed blender with heavy cream and truffle oil. Blend until completely smooth, then pass through a fine-mesh chinois for a silken texture.

3. 03

   Heat vegetable oil to 160°C and fry the lotus root slices until golden and crisp. Drain on paper towels and season lightly with sea salt.

4. 04

   Season the Wagyu beef lightly with salt. In a smoking hot cast-iron skillet, sear the beef for 90 seconds per side to achieve a deep crust while maintaining a medium-rare interior. Let the beef rest for 5 minutes.

5. 05

   Slice the rested beef into 1cm thick strips and brush generously with the yuzu-soy glaze.

6. 06

   To plate, swipe a large spoonful of the edamame purée across the plate. Arrange the beef slices on top, garnish with crispy lotus root and micro shiso, and finish with a final drizzle of the reduction.