Ginger-Soy Glazed Wagyu with...Ginger-Soy Glazed Wagyu with Truffle-Edamame Puree

A sophisticated balance of rich A5 Wagyu beef, silky truffle-infused edamame cream, and a sharp, aromatic ginger-soy reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled mushrooms: In a small saucepan, bring rice vinegar and sugar to a simmer. Pour over the shimeji mushrooms and let them sit for at least 30 minutes.

2. 02

   Create the puree: Blanch edamame in boiling salted water for 4 minutes. Drain and immediately blend with heavy cream and truffle oil until completely smooth. Pass through a chinois or fine-mesh sieve for a velvet texture.

3. 03

   Make the glaze: Combine soy sauce, mirin, sake, and grated ginger in a small pan. Reduce over medium heat until the liquid coats the back of a spoon.

4. 04

   Sear the Wagyu: Season the beef lightly with sea salt. In a cold stainless steel pan, place the Wagyu and turn the heat to medium-high. Sear for 2 minutes per side until a deep crust forms (the fat will render out, no oil needed). Aim for an internal temperature of 125°F (52°C) for medium-rare.

5. 05

   Resting: Transfer the beef to a warm plate and let it rest for 5-7 minutes to allow juices to redistribute.

6. 06

   Plating: Spoon a generous circle of the edamame puree onto the center of the plate. Slice the Wagyu against the grain and arrange atop the puree. Drizzle with the ginger-soy reduction and garnish with the pickled shimeji and optional micro-greens.