Hot Rock Recipe
australian wagyu, kosho tamari butter, whisky maple ponzu
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Ingredients
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Wagyu and finishing
Whisky maple ponzu
Hot rock and service
Method
Wagyu and finishing
- 1
Portion and season
Cut the wagyu into 3/4–1 inch thick medallions if not already portioned (about 4–6 bite-sized pieces from 0.5 lb). Pat dry with paper towel. Lightly brush both sides with 1 tsp neutral oil, then season with 1/2 tsp freshly ground black pepper and reserve flaky sea salt for finishing.
- 2
Make kosho-tamari butter
In a small bowl, mash together 2 tbsp unsalted butter, 1 tsp kosho and 1 tbsp tamari until smooth and combined. Chill briefly if butter softens too much; keep near the stove for finishing.
- 3
Sear on hot rock
Heat the preheated hot rock until it registers 450–500°F (if using an oven or grill to heat the rock, follow the vendor instructions). Brush the rock very lightly with the remaining 1 tsp neutral oil. Place 1–2 wagyu medallions on the rock (do not overcrowd). Sear for 45–75 seconds per side for rare–medium-rare depending on thickness and rock temperature. Use tongs to flip; the goal is a crisped exterior while keeping the interior pink. Remove each piece to a resting plate as it finishes.
- 4
Finish with kosho-tamari butter
Immediately after searing each piece, top with a small dollop (about 1/2 tsp) of the kosho-tamari butter so it melts over the meat. Sprinkle a pinch of flaky sea salt over each piece to taste.
Whisky maple ponzu
- 5
Whisk together 3 tbsp ponzu, 1 tbsp maple syrup, 1 tsp whisky, 1 tsp fresh lemon juice and 1/2 tsp grated ginger in a small bowl until the maple is fully incorporated. Taste and adjust: if too sharp add a little more maple; if too sweet add a few drops more ponzu or lemon. Stir in optional thinly sliced scallion if using. Transfer to a small dipping dish for service.
- 6
If you prefer a warm sauce: gently warm the mixture in a small saucepan over low heat for 1–2 minutes (do not boil) to meld flavors, then remove from heat and keep warm.
Hot rock and service
- 7
Set the hot rock at the center of the table or on an insulated trivet. Place a small bowl of the whisky maple ponzu beside it and a plate for each diner to receive seared pieces.
- 8
Present the seared wagyu pieces with melted kosho-tamari butter on top. Optionally allow guests to finish a piece on the hot rock for 10–20 seconds if they prefer it hotter. Garnish with microgreens or mitsuba and serve immediately, encouraging diners to dip in the whisky maple ponzu.