L'Univers FOODHUB · Recette · Wagyu
Roast Wagyu and potato broth, by Kawasaki
A potato-peel broth costs zero euros and brings what Wagyu lacks: lightness and an earthy flavor.
Ryohei Kawasaki ferments his mushrooms for a week, between 25 and 28 °C. He serves them with slow-roasted Wagyu, black truffle and a broth made from potato skins. His logic: set the acidity of fermentation and the lightness of a broth against the richness of the marbling.
The original dish, by Ryohei Kawasaki, Ken Kawasaki, Paris.
The key idea
A potato-peel broth costs zero euros and brings exactly what a Wagyu dish lacks: lightness and an earthy flavor.
The peel broth
Wash potatoes thoroughly, keep the peels, bring them to a boil in water, skim, then simmer for one hour. Strain and reduce. You get a cloudy, deep broth that tastes of roasted potato without the heaviness of a purée.
The FOODHUB version, serves 4
- The meat. Season, brown in a pan, then finish in a 110 °C oven until 52 °C at the core to stay rare.
- The mushrooms. Without fermentation equipment, use marinated mushrooms instead: sliced, salted, a dash of rice vinegar, two hours in the fridge. The acidity does the same job.
- The assembly. Slice potatoes thinly, layer them with the shredded meat, wrap in parchment paper and bake for thirty minutes in a low oven.
- The finish. Black truffle grated at the last moment, broth poured boiling hot at the table.
Mistakes to avoid
- Throwing away the peels. They are the base of the dish.
- An oven that is too hot. Above 120 °C, slow cooking loses its point.
- Cooked truffle. Grate it as you serve, never before.
The cuts that work
Add the 2 ingredients to the cart →
Further reading
Original dish and photograph: Ryohei Kawasaki, Ken Kawasaki, for the J-LEC “Japanese Wagyu” menu book. Home adaptation written by FOODHUB.
Tous les ingrédients de cette recette
4 produits de notre catalogue, ajoutés en une fois.
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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.
