Soy Marinated Wagyu with Congee, Ginger & Scallion |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
4 slices of wagyu, 1/4-inch thick, 2 1/2 ounces |
1/4 cup short grain rice |
2 tablespoons scallion oil |
2 dried scallops |
1 3/4 cup chicken stock |
sea salt |
6 garlic cloves |
3 tablespoons chopped ginger |
2 tablespoons sugar |
1/2 cup of soy sauce |
1/2 cup mirin |
2 teaspoons sesame oil |
Directions:
1. Congee:
2. Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well. Let this stand at room temp for at least 8 hours or over night.
3. Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces. Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often. Simmer until rice is broken down into porridge. Season with salt, to taste.
4. Sauce (Garlic-Soy Jus):
5. Combine all ingredients
6. Marinte beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.
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