Crispy A5 Wagyu Truffle Pancake* Recipe

Prepare mushrooms and Wagyu fat

Finely chop cremini and shiitake mushrooms and mince the A5 Wagyu trimmed fat. Pat dry mushrooms with paper towel to remove excess moisture.

Heat a medium skillet over medium heat and add 1 tablespoon unsalted butter. When melted and foaming, add the shallot and saute until translucent, about 1 minute. Add the minced garlic and cook 30 seconds more.

Add the finely chopped mushrooms and the minced Wagyu fat to the skillet. Sauté, stirring frequently, until the mushrooms release their moisture and it evaporates and the mixture becomes paste-like, about 8–10 minutes. Press against the pan occasionally to help break down mushrooms.

Deglaze the pan with 2 tablespoons dry white wine, scraping browned bits, and simmer until the liquid evaporates, about 1–2 minutes.

Stir in 1 teaspoon heavy cream, 1 teaspoon black truffle oil, and 1/2 teaspoon chopped thyme. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook another 30 seconds, then remove from heat and set aside to cool to room temperature.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup rice flour, 1 teaspoon baking powder, 1/2 teaspoon sugar, and 1/4 teaspoon salt until uniform.

In a separate bowl whisk together 3/4 cup buttermilk, 1/4 cup whole milk, beaten egg, and 1 tablespoon melted butter until combined.

Make a well in the dry ingredients and pour the wet mixture in. Stir gently until just combined; small lumps are fine. Fold in 2 tablespoons neutral oil. Let the batter rest 5–10 minutes to hydrate the flours.

Heat a nonstick skillet or flat griddle over medium heat and brush lightly with neutral oil. For each pancake, pour about 3 tablespoons batter to make small ~3.5-inch pancakes (works as small plates). Cook until bubbles form on surface and edges set, 1–2 minutes. Flip and cook 30–45 seconds more until golden and just cooked through. Remove to a wire rack and keep warm. This recipe yields about 8 small pancakes (2–3 per serving).

If using raw salted egg yolks, steam or boil until cooked through (about 8–10 minutes boiling) then remove solids and mash. Alternatively use pre-cooked salted yolks. Mash 2 salted egg yolks in a bowl until fine.

Combine mashed salted yolks with 2 tablespoons hoisin sauce, 1 tablespoon mayonnaise, 1/2 teaspoon rice vinegar, and 1/4 teaspoon black sesame oil. Whisk until smooth, adding up to 1 teaspoon water to reach a slightly pourable, thick sauce consistency. Taste and adjust balance—hoisin is sweet-salty so adjust mayonnaise or vinegar if needed.

Lightly season the thinly sliced A5 Wagyu steak with a pinch of flaky sea salt (about 1/8 tsp) and a small grind of black pepper.

Heat a small nonstick skillet over high heat until very hot. Add 1 teaspoon neutral oil and swirl. Sear the wagyu slices for 10–20 seconds per side—just enough to warm and render slightly but remain rare; remove and rest briefly on a paper towel to drain excess fat.

To assemble each small plate: place 2–3 warm mini pancakes on the plate. Spread about 1 tablespoon of the truffle duxelles onto each pancake (divide evenly). Top the duxelles with one seared wagyu slice per pancake.

Drizzle about 1 teaspoon of the hoisin-salted egg yolk sauce over each pancake (or pipe a small dollop). Finish with a few drops (about 1/8–1/4 tsp total) of black truffle oil or shave a few thin slices of fresh black truffle over the top.

Garnish with microgreens or chopped chives and a light flake of sea salt. Serve immediately while pancakes are warm and wagyu is tender.