Torched A5 Wagyu Truffle Gunkan Recipe
Make Torched A5 Wagyu Truffle Gunkan Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Gunkan Topping
Gunkan Assembly
Method
Preparing Sushi Rice
- 1
Rinse and Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the rice cooker instructions.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in using a spatula. Let the rice cool to room temperature.
Preparing Gunkan Topping
- 3
Prepare the A5 Wagyu
Slice the A5 Wagyu beef into thin pieces. You can use a kitchen torch to lightly sear the surface of the beef for added flavor and tenderness.
- 4
Season the Wagyu
Drizzle the truffle oil and soy sauce over the seared Wagyu slices. Toss gently to coat evenly.
- 5
Shave Fresh Truffles
Using a truffle slicer or a sharp knife, shave fresh truffles into thin slices for topping.
Assembling Gunkan
- 6
Cut and Shape Nori
Cut each nori sheet into strips approximately 2 inches wide. Use the strips to form a 'boat' shape by wrapping them around each gunkan mound.
- 7
Form Gunkan Mound
With wet hands, take a small amount of sushi rice and form it into an oval mound. Place it in the center of the nori strip.
- 8
Top with Wagyu and Truffle
Place the marinated A5 Wagyu on top of the rice mound. Add the shaved truffles on top of the Wagyu.
- 9
Garnish and Serve
Sprinkle sesame seeds over the top for garnish. Serve immediately with wasabi on the side.
