Wagyu Nigiri with Nitsume

60 minutes

Mittel

6 people

This nigiri combines the tender, buttery texture of Wagyu beef with classic sushi rice and a hint of wasabi. The intense flavors of the Wagyu are released by gently flaming it with a kitchen torch, while the sweet and salty nitsume sauce perfectly rounds off the overall picture. Sushi, but this time completely different - Japanese enjoyment on a new level!

Ingredients

240 g Wagyu American Cut
200 g sushi rice
400 ml water
Wasabi
100 ml soy sauce
50 ml mirin
50 ml sake
1 tbsp sugar
2 tbsp rice vinegar
1 tsp sugar for the sushi rice
1 tsp salt
40 g roasted sesame seeds

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Wash the sushi rice thoroughly in cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky when cooked. Cover the rice with water and leave to rest for about 30 minutes.
Drain the washed rice and bring to a boil in a pot with double the amount of water (400 ml). Put the lid on, reduce the heat and simmer the rice on a low heat for about 15 minutes until the water is completely absorbed. Once cooked, leave the rice to rest for a further 10 minutes with the lid on so that it cooks perfectly.
In a small bowl, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar and 1 teaspoon of salt. Pour this mixture over the warm rice and carefully fold in with a wooden spatula so as not to mash the rice. Loosen the rice slightly and leave to cool.
Mix 100 ml soy sauce, 50 ml mirin, 50 ml sake and 1 tablespoon sugar in a small pot. Slowly reduce the mixture by half over a medium heat until the sauce has a slightly thick consistency. Then remove from the heat and leave to cool.
Cut the wagyu into very thin slices (about 2-3 mm thick). Depending on the cut and texture, you can cut the slices at a slight angle against the grain to emphasize the tenderness.
Moisten your hands lightly with water to prevent the rice from sticking and form small, oval balls from the sushi rice (about 20-25 g per ball).
Place a dab of wasabi in the center of each rice ball. Place a slice of wagyu on top of each rice ball.
Lightly flame the wagyu with a kitchen torch until the fat begins to melt and the edges are lightly seared. This intensifies the flavor of the meat.
After scorching, brush the wagyu nigiri with a thin layer of the prepared nitsume sauce to give them a slightly sweet and salty sheen. Finally, sprinkle some sesame seeds on top. Serve the rest of the sauce with the nigiri in small bowls.

Tip: The perfect sides for this special nigiri dish are a light wakame salad or pickled ginger, which balance out the richness of the wagyu meat. Toasted sesame seeds or a squeeze of fresh lemon juice can also add extra freshness and flavor complexity.