Wagyu Truffle (8pz/pcs) Recipe

Finely mince the white and light-green parts of the negi until you have about 1/4 cup. Combine minced negi, flaky sea salt, sesame oil, warmed neutral oil, gochugaru and rice vinegar in a small bowl. Mix and let sit 10–15 minutes to soften and marry flavors. Keep chilled until assembly.

Prep cipollotto

Trim the roots and top of each cipollotto so they are about 6 cm long. Rinse and pat dry. Lightly dust each with the 2 tbs flour, shaking off excess.

Make batter

Keep the tempura mix and sparkling water ice-cold. In a bowl, combine the tempura mix with the ice-cold sparkling water and 3–4 ice cubes; stir briefly with chopsticks—do not overmix, batter should be lumpy and cold.

Fry

Heat vegetable oil in a deep pot to 180°C (356°F). Dip each floured cipollotto in the cold tempura batter, then carefully lower into the oil. Fry 1–1.5 minutes until batter is crisp and barely golden. Work in batches to avoid crowding. Drain on a wire rack or paper towel. Keep warm in a low oven (90–100°C) if needed.

Whisk together light soy and mirin until balanced. Stir in truffle oil. If using fresh truffle, shave very thinly and fold into sauce or reserve for garnishing. Keep warm at room temperature.

Bring wagyu slices to cool room temperature for 10 minutes. Season each side very lightly with the fine sea salt and a pinch of freshly ground black pepper—A5 wagyu has high fat and delicate flavor, so seasoning is minimal.

Heat a flat cast-iron skillet or griddle until smoking hot. Using tongs, sear each wagyu slice for 8–12 seconds per side (or longer if you prefer more done) — goal is a quick caramelized surface while leaving interior rare to medium-rare. Because slices are thin, do not overcrowd; sear in 2–3 quick batches. Transfer to a warm plate and rest 30 seconds.

Place one seared wagyu slice on a serving board or plate. Spoon about 1/2 tsp of negishio-jang onto each slice, spreading gently toward the center. Place a single tempura cipollotto on top or at a slight angle across the wagyu.

Drizzle about 1/4 tsp of the truffle-soy finishing sauce over each assembled piece. If using fresh truffle, shave a small sliver (≈0.25 g) over each. Sprinkle a tiny pinch of toasted sesame seeds over each piece and add a microgreen if desired.

If desired, provide a lemon wedge for guests to very lightly squeeze one piece; do not add lemon to all pieces so the delicate truffle and wagyu flavors remain primary.

Serve immediately while wagyu is warm and tempura is crisp. Each of the 8 pieces should be assembled just before serving to preserve texture. Leftovers are not recommended for best texture/flavor.