Ingredients
- 2 Japanese Wagyu Ribeye Steaks
- Sushi Rice
- ¾ cup uncooked Japanese sticky rice
- 2 ¼ cups water
- 2 tbsps rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- Grilled Oyster Mushrooms
- 6 king oyster mushrooms
- 1 tbsp butter, melted
- 3 tsps miso paste
- Chilli paste/flakes to taste
Instructions
- Begin by pulling out the Wagyu and allowing it to sit and warm on the counter for a little while you prepare the rice.
- Rinse the rice until the water runs clear, then add the clean rice and water to a rice cooker. If you don’t use a rice cooker, rinse the rice, combine rice and water in a saucepan. Bring the water to a boil, cover and reduce to simmer until water is absorbed – about 20 minutes. Once absorbed, turn off the heat and allow the rice to rest in the pot an additional 10 minutes.
- Once the rice is going, add the vinegar, sugar, and salt to a clean saucepan and bring to a simmer over medium-high heat until the sugar has dissolved.
- Preheat the Braai to high – about 260°C – with a dutch oven or a griddle plate on the grill.
- While things are preheating wash the mushrooms and slice them into bite-sized rounds. Slide them onto skewers. In a bowl, add the butter, miso paste, and chilli paste or flakes. Microwave the butter mixture gently until the butter is just melted.
- Remove the rice from the rice cooker to cool. Season it with the vinegar mixture and spread it out in a large bowl that has been moistened with water.
- It’s time to get the Wagyu Steaks. For this meal, we will be preparing the meat in a couple of different ways. One will be Teppanyaki Style – thick strips/chunks and the other Yakiniku style – thin strips. We will also be making Nigiri Sushi with some of those strips. Take one of the steaks and, cutting against the grain, slice half of the steak about 2 cm thick. Slice the second steak in half.
- Bring all of the meat and mushrooms out to the Braai. Place the halves of steak directly over the charcoal. Place the skewered mushrooms directly on the cooking grids and brush with the miso butter.
- When the first side of the ribeyes have seared to perfection, flip. Place the thinly sliced wagyu onto the griddle plate, flipping the slices as soon as they will lift from the plate, they are to be incredibly lightly cooked. Be careful of flareups – Japanese Wagyu is highly fatty and will drip into the coals.
- There will be flareups but these will cause some intense flavour and will not make your grill dirty as the charcoal is catching that dripping and delicious fat.
- Remember to flip and baste the mushrooms.
- Once every piece of meat has been cooked, bring the meat in allowing the thicker pieces to rest.
- Wet your hands and form 4 to 8 small rice rectangles. Slice the remaining whole piece of Japanese Wagyu as thinly as possible and top the rice with the thinly sliced beef.
- Lay the fully cooked, thinly sliced, Yakiniku Style Wagyu around a bowl of ponzu or soy sauce.
- Add the Teppanyaki style – thickly cut Wagyu to your plate and finish with the Wagyu Nigiri and the mushrooms.
- Place a dipping dish with any remaining miso butter on the plate as well.
- Serve with your favourite side dishes for a fantastic and semi-authentic Japanese Wagyu experience.
- Preparation Time: 1 hour
- Braai Time: 10 Minutes
- Total Time: 1 hour 10 minutes
- Serves: 4 to 6
- Skill Level: Medium
- Cooking Method: Direct
- Braai Temperature: 80 - 90°C
