Torched A5 Wagyu Roll Recipe
mustard sauce, shishito peppers, horseradish
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Ingredients
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Wagyu Roll
Mustard Sauce
Method
Preparation
- 1
Prepare the Wagyu Roll
Slice the A5 Wagyu beef into thin strips, approximately 1/8 inch thick. Lay the strips flat on a clean surface.
- 2
Prepare the Shishito Peppers
Wash the shishito peppers and pat them dry. Set aside for roasting.
- 3
Make the Mustard Sauce
In a small bowl, mix together the Dijon mustard, honey, apple cider vinegar, and olive oil. Season with salt and black pepper to taste. Stir until well combined. Set aside.
Cooking
- 4
Assemble the Roll
Take a strip of Wagyu beef and place a small amount of prepared horseradish on one end. Roll the beef around the horseradish tightly and secure with a toothpick if necessary. Repeat with remaining strips.
- 5
Torch the Wagyu Roll
Using a kitchen torch, carefully torch the outer surface of the rolled Wagyu until it's nicely browned and the inside is still rare, about 10-15 seconds per roll.
- 6
Serving
- 7
Plate the Dish
On a serving platter, arrange the torched Wagyu rolls alongside the blistered shishito peppers. Drizzle the mustard sauce over the rolls and serve immediately.
