Name: Kabuke Wagyu Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600 grams Wagyu Striploin (A4 or A5 grade); 4 cups Japanese Short-Grain Rice (cooked); 4 pieces Onsen Eggs; 3 tablespoons Dark Soy Sauce; 2 tablespoons Mirin; 1 tablespoon Truffle Oil; 4 cloves Garlic Cloves (thinly sliced); 2 stalks Green Onions (finely chopped); 1 teaspoon Salt and White Pepper

Main Dishes

Kabuke Wagyu Bowl

Indulge in the luxury of melt-in-your-mouth Wagyu beef seared to perfection and drizzled with a rich truffle-infused shoyu glaze. This bowl is a masterclass in umami, combining premium textures with a silky onsen egg and crispy garlic chips.

Prep

20m

Cook

15m

Serves

Calories

780kcal

Qty	Ingredient
600 grams 600 g	Wagyu Striploin (A4 or A5 grade)
4 cups 800 g	Japanese Short-Grain Rice (cooked)
4 pieces 4 pcs	Onsen Eggs
3 tablespoons 45 ml	Dark Soy Sauce
2 tablespoons 30 ml	Mirin
1 tablespoon 15 ml	Truffle Oil
4 cloves 4 cloves	Garlic Cloves (thinly sliced)
2 stalks 20 g	Green Onions (finely chopped)
1 teaspoon 5 g	Salt and White Pepper

2 Method

Step 1. Bring the Wagyu beef to room temperature for at least 20 minutes before cooking. Pat it dry with paper towels and season generously with salt and white pepper.

Step 2. In a small saucepan, combine the soy sauce and mirin. Simmer over low heat for 3-4 minutes until slightly thickened. Remove from heat and stir in the truffle oil. Set aside.

Step 3. Heat a dry cast-iron skillet over high heat. Since Wagyu has high fat content, you do not need extra oil. Sear the steak for 1-2 minutes per side for medium-rare. Let the meat rest for 5 minutes before slicing into thin strips.

Step 4. While the meat rests, fry the sliced garlic in the remaining beef fat in the pan until golden and crispy. Drain on paper towels.

Step 5. Portion the warm cooked rice into four bowls. Arrange the sliced Wagyu beef on top of the rice.

Step 6. Carefully crack an onsen egg into the center of each bowl.

Step 7. Drizzle the truffle shoyu glaze over the beef and egg. Garnish with crispy garlic chips and chopped green onions. Serve immediately.

·
Do not overcook the Wagyu; its high fat content is best enjoyed at medium-rare to medium.
·
To make an onsen egg at home, soak eggs in 75°C (167°F) water for 13 minutes.
·
Resting the meat is crucial to keep the juices inside the beef rather than on the cutting board.
·
Use a high-quality truffle oil or even truffle pate for a more intense aroma.