@denscooking
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@denscooking Sunday Showstoppers – EP.01 Wagyu & Shiitake Donburi. Cooking to impress? Make this. Recipe below ↓ Wagyu & rice * 250–300 g wagyu steak * 180 g Japanese short-grain rice * Sea salt * Neutral oil, if needed Shiitake donburi sauce * 3 tbsp soy sauce * 2 tbsp mirin * 1 tbsp sake * 1 tsp honey * 3 sliced shiitake mushrooms * 3 cm fresh ginger, sliced * 2 spring onions, roughly chopped * 1 tsp rice vinegar Soy-cured egg yolks * 2 egg yolks * 3 tbsp soy sauce * 2 tbsp mirin To finish * Caviar * Fresh chives, finely sliced METHOD 1. For the soy-cured egg yolks, combine the soy sauce and mirin. Gently add the yolks and leave to cure in the fridge for 1-2 hours. 2. Rinse the rice under cold water until the water runs almost clear. Add to a pan with the water and cook according to the package instructions. Leave covered for 10 minutes to steam and add a teaspoon of sushi vinegar. 3. For the donburi sauce, add the soy sauce, mirin, sake, honey, shiitake, ginger and spring onion to a small saucepan. Gently simmer for 5–7 minutes, then remove from the heat and leave to infuse for another 10 minutes. Strain and stir in the rice vinegar. 4. Pat the wagyu dry and season with sea salt. Leave out of the fridge for 15 minutes. Heat a pan until very hot and sear the wagyu on both sides until caramelised and medium-rare inside. Rest for 5 minutes, then slice thinly against the grain. 5. Divide the rice between two bowls and spoon over some shiitake donburi sauce. Arrange the sliced wagyu on top and brush with a little more sauce. 6. Finish with the soy-cured egg yolk, finely sliced chives and caviar. Knife gifted by @mysekkin 🔪 | plating inspo from notorious_foodie #fallrecipes #foodtok #dinnerparty #datenightrecipe
