Teriyaki Wagyu

Black Garlic, Pickled Onions, Caper-Oroshi Salsa

Chef Emily Yuen of Bessou | New York

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Adapted by StarChefs | October 2018

INGREDIENTS

Pickled Onions:
(Yield: 1 cup)
½ cup sushi vinegar 
¼ teaspoon yuzu juice
¼ Spanish onion, thinly sliced

Black Garlic Sauce:
(Yield: 6 cups)
236 grams sugar
576 grams sake
378 grams soy sauce
3 grams sanshō powder
¼ bunch green onions, deeply charred
144 grams black garlic cloves 

Caper-Daikon Oroshi:
(Yield: 2¼ cups)
56 grams peeled daikon
2.8 grams yuzu juice
1 grams yuzukoshō
½ clove garlic, minced
47 grams finely chopped green onions 
11 grams rice vinegar
2 grams capers, finely chopped

To Assemble and Serve:
(Yield: 1 serving)
One 5-ounce wagyu steak
2 grams capers, fried

METHOD

For the Pickled Onion:
In a nonreactive container, combine vinegar and yuzu juice and submerge onions. Cover and refrigerate overnight.

For the Black Garlic Sauce:
In a medium pot, combine sugar, sake, soy sauce, sansho powder, green onions, and 94 grams water. Bring to boil, decrease heat, and simmer 20 minutes, until reduced by one-third; cool. Discard onions and transfer reduction to a Vitamix blender with black garlic cloves; purée.

For the Caper-Daikon Oroshi:
Using a Japanese daikon grater, grate daikon and collect and strain the liquid; discard pulp or set aside for another purpose. In a bowl with the straind daikon liquid, combine remaining ingredients. 

To Assemble and Serve:
Prepare and heat grill or a large cast iron pan over medium high flame. Sear steak until the internal temperature at the thickest part of the meat registers between 130 and 135°F; rest steak. Onto the center of a serving plate, spoon a little Caper-Daikon Oroshi. Cut steak into bite-size cubes and arrange on top of oroshi. Finish with drizzle of Black Garlic Sauce. Garnish with Pickled Onions and fried capers.

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