- 130 g
Wagyu Japanese Cut - 1 tbsp clarified butter for frying
- 2 egg yolks
- 1 small bunch of chives, finely chopped
- 200 g sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- soy sauce
Inspired by Japanese donburi dishes, this wagyu bowl is a delicious combination of our tender Wagyu Japanese Cut and fluffy sushi rice. The tender, pan-fried meat is served on a bowl of rice, garnished with a fresh egg yolk and fine chives, which gives the bowl a creamy yet fresh note. Simple and sophisticated. Itadakimasu!
Preparation
- Rinse the sushi rice several times under cold water until the water runs clear.
- Bring the rice to the boil in a pot with twice the amount of water and then simmer over a low heat, covered, for about 10 minutes until the rice has completely absorbed the water
- Remove the pan from the heat and leave the rice to rest for another 10 minutes
- In the meantime, gently heat the rice vinegar with the sugar and salt in a small pan until the sugar has dissolved
- Pour the vinegar mixture over the cooked rice and carefully fold in. Set the rice aside and leave to cool
- If required, cut the Wagyu beef into even thinner slices.
- Heat the clarified butter in a pan over a high heat until it is very hot
- Sear the Wagyu slices for just 10-20 seconds on each side so that they are nicely browned on the outside but remain tender and juicy on the inside. Remove the meat from the pan and brush with a little soy sauce
- Divide the sushi rice between two bowls and place the fried Wagyu pieces on top. Carefully place a fresh egg yolk in the center of each bowl
- Sprinkle with finely chopped chives
- The bowl can be served straight away - the egg yolk is stirred in while eating and gives the dish a wonderfully creamy consistency.
Tip: If you like it even more flavorful, you can add a squeeze of lime juice to the meat or a little wasabi.
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