Saito Daichiki – Chef Saito (Wagyu Specialist) Aussie Wagyu Beef and Black Mushroom Rice Maki Grill

Method

1. Place the meat in the freezer for about 30-60 minutes, until it is hard.
2. Slice 2-3cm slices, or as thinly as you can.

Teriyaki sauce

1. Pour the mirin & sake into a saucepan until it starts to boil, add the soy sauce, stir and set aside.
   Beetroot purée
2. Place the beetroot, rice vinegar and a pinch of salt into a food processor and mix until smooth. Add a little water if too thick.

Egg yolk sauce

1. Add the egg yolk, QP Japanese Mayonnaise, a pinch of salt and the teriyaki sauce into a bowl and whisk with a hand whisk until smooth.

Garnish

1. Boil the asparagus in shiro dashi soup (water and shiro dashi) for 1 minute.
2. Wash the myoga and slice it, put in cold water to keep it fresh.

Black umami rice

1. Slice the Enoki mushrooms and chop the Shimeji mushrooms.
2. Sauté the mushrooms with butter, teriyaki sauce, sake, charcoal powder, beef fat and shiro dashi, until mushrooms are tender.

Rice

1. Add the mushroom mixture and rice in a saucepan with the shriro dashi broth.
2. Bring to a boil, then turn down the heat and simmer for 15 minutes.
3. Once the rice is cooked add the black truffle paste.

Making beef roll maki

1. Make a rice ball, approx 50g each.
2. Sprinkle potato starch on the rice ball, then wrap the sliced beef around it.
3. Sprinkle the beef with more potato starch.

Cooking the beef roll maki

1. Heat up a pan with butter, put the maki in the pan ( 1 portion = 2 maki) and slowly cook until the beef is browned, then add teriyaki sauce to make a glaze.
2. Add the asparagus and coat with the glaze.
3. Ready to plate.