Bohemian Wagyu, Yuzu, Ponzu, Pearl Onion Dashi Broth

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4 SERVINGS

DASHI SAUCE INGREDIENTS

  • 1/4 cup soy sauce

  • 3 tablespoons sake

  • 3 tablespoons mirin

  • 1 (3-inch) kombu square

  • 1/4 ounce katsuobushi or 1/2 cup bonito flakes

  • 1/4 cup fresh yuzu or Meyer lemon juice

  • 1 cup water

  • 1 tbsp butter

  • 1 tbsp agave

  • 1 tsp corn starch

INGREDIENTS

  • 3/4 pound crimini mushrooms

  • 1 container of pearl onions

  • 5 garlic cloves

  • 5 sprigs thyme

  • 2 tbsp butter

  • 2 tbsp olive oil

  • 1 1/2 pounds wagyu steak

PREPARATION

Step 1
Bring water to a boil. Add kombu (dried seaweed) and katsuobushi. Reduce to a simmer for ten minutes then remove both from the pan. Combine soy sauce, sake, mirin, agave, and yuzu juice to the kombu water. Bring to a boil and reduce to a simmer for ten minutes. Add butter and cornstarch slurry. Cover and let mixture stand until serving. Can be refrigerated if not used till the next day.

Step 2
Season the steak with sea salt and crushed black pepper. Heat cast iron or carbon steal pan over high heat. Add two tablespoons of olive oil and sear steak on both sides. Depending on thickness, about 4 minutes each side. Add two tablespoons butter, four garlic cloves, and sprigs of thyme to pan. Baste for about two minutes. Remove steak from pan and let sit for 15 to 20 minutes.

Step 3
While steak is resting add mushrooms and pearl onions to steak skillet with garlic, thyme, and olive oil. Sear for two minutes adding a couple tablespoons of dashi sauce.

PLATING

In bowl shaped plates, spoon in a bit of dashi sauce. Place a piece of celery with leaves in center. Add some onions and mushrooms and layer on top 3 slices of seared wagyu.