Zartes, dünn geschnittenes Wagyu-Fleisch auf einem Bett aus Reis, gekrönt von goldgelbem Eigelb und dekorativ bestreut mit feinen Schnittlauchringen. Eine kleine Schale mit Sojasoße und darauf liegenden Essstäbchen neben dem Teller.

Wagyu bowl with sushi rice

50 minutes

Mittel

2 people

Inspired by Japanese donburi dishes, this wagyu bowl is a delicious combination of our tenderWagyu 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!

Ingredients

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

Stefan von 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

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.