L'Univers FOODHUB · Recette · Wagyu
Spicy Wagyu A5 salad: chili as a counterpoint
Chili cleanses the palate between rich bites: the recipe to bring out when Wagyu feels too rich. Warm meat, cold vegetables.
Pairing chili with Wagyu sounds counterintuitive. Yet capsaicin cleanses the palate between rich bites, so you can eat more without feeling overwhelmed. This is the recipe to bring out when your guests find Wagyu “too rich.”
Getting the heat right
The heat should come after the meat, not with it. One fresh red chili, seeded, or half a teaspoon of shichimi togarashi is enough for four. Dried chili powder is too harsh and overpowers the aroma of the Wagyu.
Ingredients for 4
- 200 g Wagyu A5, sliced 3 mm thick
- 1 lettuce heart or 100 g baby greens
- 1 cucumber, cut into thin ribbons
- 1 fresh red chili, seeded and thinly sliced
- Cilantro and scallions, plenty of both
- 2 tablespoons soy sauce, 1 of rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey
- Toasted sesame seeds
Method
- The dressing. Mix the soy sauce, vinegar, sesame oil and honey. Add half the chili and let it infuse for ten minutes.
- The vegetables. Crisp the lettuce and cucumber in ice water, then dry thoroughly. Wet greens dilute the dressing.
- The meat. Sear the slices for thirty seconds per side in a very hot dry pan. They should stay pink in the center.
- Putting it together. Arrange the vegetables, lay the still-warm meat on top, drizzle with the dressing, and finish with the rest of the chili, the herbs and the sesame.
Warm meat on cold vegetables is the whole point of this salad: serve it within two minutes.
Mistakes to avoid
- Too much chili. More than one chili for four and you can no longer taste the meat.
- Wet greens. They wash out the dressing and cool down the meat.
- Cooking to medium. The slices need to stay pink, or they turn tough against the cold vegetables.
- Dressing it ahead. The vinegar wilts the salad within ten minutes.
Frequently asked questions
Which chili should I use?
A fresh red chili, seeded, or shichimi togarashi. Avoid hot chili powders, which overwhelm the palate.
Can I serve it completely cold?
Yes, but let the meat come back to room temperature: straight from the fridge, the fat sets and the texture turns waxy.
Which cut?
Striploin, or a less marbled cut: with the dressing and the chili, there is no need for the fattiest ribeye.
Keep reading
- Cold Wagyu A5 with sesame carrot salad
- Wagyu bowl: feed three people with 200 g
- How to pan-sear Wagyu A5
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