L'Univers FOODHUB · Recette · Wagyu
Wagyu Beef Sushi
Wagyu Beef Sushi in Minutes: 10 minutes for an exceptional appetizer. FoodHub's minimalist recipe.
Wagyu Sushi
Wagyū sushiSeared beef for a few seconds, placed on vinegared rice.
00:00Sushi is geometry. Each element fits into a perfect balance.
00:30The vinegared rice rests for an hour — that's where it receives the soul of sushi.
01:15Wagyu, thinly sliced, cold. The seaweed envelops it with the lightness of a veil.
01:50Each bite rolls the rice, meat, and seaweed into a unified flavor.
02:20Wasabi and ginger don't dominate — they whisper alongside.
02:55Serve at room temperature. Wagyu reveals all its fat at eighteen degrees.
The ultimate marriage of Wagyu and sushi: a thin slice of flame-seared Wagyu ribeye, placed on classic nigiri, enhanced with wasabi and yuzu zest. A bite that melts instantly.
Ingredients
- 2 × 200 gWagyu fillet
- 30 gUnsalted butter
- to tasteFleur de sel
- to tasteFreshly ground pepper
- 2Crushed garlic cloves
- 2 sprigsFresh thyme
- 1 sprigFresh rosemary
- 1 tbsp.Grapeseed oil
Preparation
-
01
Remove the Wagyu fillets from the refrigerator 30 minutes before cooking so they can return to room temperature.
-
02
Pat the fillets dry with paper towel: a perfectly dry surface is essential for a beautiful crust.
-
03
Season generously with fleur de sel and freshly ground pepper on both sides.
-
04
Heat a cast iron skillet until it smokes. Add a drizzle of oil.
-
05
Place the fillets without moving them. Sear for 90 seconds on the first side.
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06
Flip, add the butter, crushed garlic, and herbs. Continuously baste with the foaming butter for 60 to 90 seconds.
-
07
Remove the fillets from the pan and let them rest for 5 minutes on a warm plate — this step is crucial.
-
08
Cut against the grain and serve immediately, drizzled with the herb butter.
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Le garde-manger FOODHUB
Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
