Ingredients
For the Wagyu Beef:
- 4 Wagyu beef filets (about 150g each)
- Sea salt & cracked black pepper
- Neutral oil for searing
For the Miso Caramel Glaze:
- 2 tbsp white miso paste
- 3 tbsp brown sugar
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp butter
For the Sesame Seed Soil:
- 3 tbsp black sesame seeds
- 3 tbsp panko breadcrumbs
- 1 tsp activated charcoal (optional, for deep black color)
- 1 tbsp olive oil
- Salt to taste
For the Charred Scallions:
- 6 whole scallions
- Olive oil
- Sea salt
Garnish:
- Microgreens (pea shoots, red shiso, or amaranth)
- Toasted white sesame seeds
Instructions
- Make the Miso Caramel:
In a saucepan, combine miso, brown sugar, mirin, rice vinegar, and soy sauce. Simmer for 2–3 minutes until glossy. Remove from heat and whisk in butter until smooth. - Prepare the Sesame Seed Soil:
Toast sesame seeds in a dry pan. Pulse with panko, charcoal, and salt in a food processor until crumbly. Drizzle with olive oil to form a coarse “soil.” - Char the Scallions:
Brush scallions with olive oil and char on a grill pan until blistered and fragrant. Sprinkle with sea salt. - Cook the Wagyu:
Season the filets with salt and pepper. Sear in a hot cast-iron pan for 1–2 minutes per side for rare or 3–4 for medium. Brush with miso caramel and rest for 5 minutes. - Plate the Dish:
Spoon sesame soil onto the plate, place the glazed Wagyu filet in the center, lean scallions over top, and garnish with microgreens and sesame seeds.
Notes
- Avoid overcooking the Wagyu to preserve its buttery texture.
- Warm the glaze gently; overheating can cause it to harden.
- For added depth, sprinkle extra sesame soil around the plate before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Asian Fusion
- Diet: Gluten Free