Soy Marinated Wagyu with Congee, Ginger & Scallion

Total Time:
9 hr 50 min
Prep:
30 min
Inactive:
8 hr 35 min
Cook:
45 min

Level:
Advanced

Ingredients
  • 4 slices of Wagyu, 1/4-inch thick, 2 1/2 ounces
  • Congee:
  • 1/4 cup short grain rice
  • 2 tablespoons scallion oil
  • 2 dried scallops
  • 1 3/4 cup chicken stock
  • Sea salt
  • Sauce (Garlic-Soy Jus):
  • 6 garlic cloves
  • 3 tablespoons chopped ginger
  • 2 tablespoons sugar
  • 1/2 cup of soy sauce
  • 1/2 cup mirin
  • 2 teaspoons sesame oil
Directions
Congee:

Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well. Let this stand at room temp for at least 8 hours or over night.

Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces. Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often. Simmer until rice is broken down into porridge. Season with salt, to taste.

Sauce (Garlic-Soy Jus):

Combine all ingredients

Marinte beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.


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