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Ingredients
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Wagyu Ragu
Rice Cakes
Onsen Egg
Garnish
Method
Wagyu Ragu Preparation
Cook the aromatics
In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Cook until soft and fragrant, about 5-7 minutes.
Brown the beef
Add the ground Wagyu beef to the skillet, cooking until browned, about 5 minutes.
Add liquids and seasonings
Stir in tomato paste, red wine, and beef broth. Season with oregano, salt, and pepper. Bring to a simmer and let cook for 30-40 minutes until thickened.
Rice Cakes Preparation
Mix the ingredients
In a bowl, combine cooked rice, eggs, cornstarch, salt, and pepper. Mix until well combined.
Form the cakes
Use your hands to form the mixture into small cakes, about 1/2 inch thick.
Fry the rice cakes
In a skillet, heat some oil over medium heat. Fry the rice cakes until golden brown on both sides, about 3-4 minutes per side.
Onsen Egg Preparation
Cook the onsen egg
Sous-vide the eggs at 63°C (145°F) for 45 minutes, or simmer them gently in water for 6-7 minutes for a soft yolk.
Assembly
Plate the dish
To serve, place a rice cake on the plate, top with Wagyu ragu, and add an onsen egg. Garnish with chili flakes and chopped parsley.