Wagyu Onigiri
Wagyū onigiriJapanese rice and melted Wagyu in a pocket-sized ball.
00:00Onigiri is the most intimate form of rice. Each grain must hold the heat of the Wagyu.
00:30The dashi rice barely cooks — let it cool with the lid closed.
01:15Grilled Wagyu must caramelize without losing its juices. High heat, precise timing.
01:50Fold the rice by hand, skin temperature. The Wagyu in the center retains the memory of the embers.
02:20Matsutake and chestnuts breathe in every bite — the season, preserved.
02:55Serve warm. The final touch: a grain of fleur de sel on each ball.
An autumn onigiri combining dashi-cooked rice, garnished with grilled Wagyu, matsutake mushrooms, and chestnuts. A tribute to the woody flavors of the season.
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 tbspGrapeseed oil
Preparation
-
01
Take the Wagyu fillets out of 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 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.
-
06
Flip, add butter, crushed garlic, and herbs. Continuously baste with frothy 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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