🥩 Recipe · Japan📍 Wagyu A5•⏱ 5 min
和牛生春巻
Wagyu Spring Roll
Wagyū nama-harumakiCrispy vegetables, Thai herbs and thin slices of Wagyu.
The Chef's Tip
00:00The secret lies in three principles: the right temperature, timing, and rest.
00:35Prepare each ingredient cold. The meat comes out of the fridge thirty minutes before.
01:15The heat must be controlled. Never rush the cooking process.
01:50The plate is built like a composition. Each color, each texture has its place.
02:20Wagyu is ready when its shine disappears under a light crust.
02:55Serve immediately. The meat should never wait.
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Wagyu steak, avocado, fresh herbs and chili sauce
Ingredients
- 2 × 200 gWagyu fillet
- 30 gUnsalted butter
- to tasteFleur de sel
- to tasteGround pepper
- 2Crushed garlic cloves
- 2 sprigsFresh thyme
- 1 sprigFresh rosemary
- 1 tbspGrapeseed oil
Preparation
-
01
Remove the Wagyu fillets from the refrigerator 30 minutes before cooking to bring them to room temperature.
-
02
Pat the fillets dry with paper towels: a perfectly dry surface is essential for a beautiful crust.
-
03
Season generously with fleur de sel and 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.
-
06
Flip, add 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
Slice against the grain and serve immediately, drizzled with herb butter.
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