Barley Miso Wagyu

SAVORY

Nov 25

Dashi, Enoki Mushrooms, Honey Truffles, Chive Oil

Chef Drew Adams of Bourbon Steak | Washington DC
Yield: 1 serving

INGREDIENTS:

4 ounces dashi
1½ ounces barley miso
3 ounces wagyu
3 grams brown enoki mushrooms, cleaned and separated
2 grams chive oil
3 grams thinly sliced honey truffle
Truffle salt

METHOD:

Prepare and heat grill. In a small saucepan, combine dashi and miso. Bring to a simmer and strain through a coffee filter into a nonreactive, heat-proof container; cover. On grill, lightly char wagyu until medium- rare; rest beef. Place mushrooms in a shallow serving bowl. Top with chive oil. Sliced wagyu and arrange atop mushrooms. Cover with honey truffle. Garnish with truffle salt. Pour broth table side.

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