Hitting all the right buttons from the #BillWallaceFriendly agenda, whilst also exposing a new Partner Supplier for ChillaxBBQ introduced to us by our BFF #LukeArcher. Yes, folks, we have a new supplier of Wagyu all the way from the Land of the Rising Sun. And absolute stonking quality it is too. And yes it was in the freezer haha, but had to be delivered at some point of course. So because of this beautiful lump of Japanese Wagyu sitting in the freezer, and some leftover rice from the previous day’s dinner I decided to make ChillaxBBQ Stay@Home Recipes #46 – Wagyu Sushi.
So reach out to our new Japanese Wagyu BFF Andre @ 9006 1944
Or check them out at www.mead.com.sg
They do these ‘bundles’ for delivery, so perhaps best to WhatsApp him. I got a shit tonne of various Wagyu meats, some Hokkaido butter (which is OMG fricking amazing) and some Wasabi Oil. My cooking head is in a creative shit spin now, with all these new goodies to create with. Yummo!!! Watch out this weekend. More recipes to come.
Enough for 10 Sushi pieces – which equated to feeding 2x starving children;
- 200g of Hokkaido Grade A5 Wagyu (yes you could use another steak type – like Sirloin/RibEye)
- Some leftover steamed rice
- Sea salt & cracked black pepper
Now, you could add some Wasabe or some Horseradish Cream under the meat on top of the rice if you desired. But this was for the kids, and they requested ‘naked’, so it was a really simple but bloody effective version.
Here we go – Sesame Street cooking again. 1, 2, 3;
- Make sure your Wagyu is room temperature – mine was almost like an oblong shape so perfect for cutting Sushi ‘strips’;
- Sprinkle that all over with a good go of sea salt & cracked black pepper and pop it in the oven at 190 for about 15-20 minutes for medium;
- 10-15 minutes is likely to get to medium-rare – do the knife on lip test for temperature in the middle;
- In parallel get your old rice from yesterday and with wet hands mould it into bite-sized sushis pieces and lay them on a plank;
- You could add Sushi Rice Vinegar to the rice but my kids don’t like it;
- Again, you could also put a ‘smear’ of something saucy on the rice – like Horseradish Cream or Wasabi – up to you;
- Out of the oven comes the steak and with your bestest sharp knife slice that to thin strips and lay them on top of the rice – like the picture;
- Finish off with a little sprinkle of sea salt & serve up.
There you have it.
Fun, fantastic, finger food.
Two food groups in one mouthful.
If you add Horseradish or Wasabe, make that three.