Dinner

Hakusai-Wrapped Wagyu with Crispy Garlic Rice & Ponzu-Burnt Butter Jus

Name: Hakusai-Wrapped Wagyu with Crispy Garlic Rice & Ponzu-Burnt Butter Jus
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 servings
Ingredients: 5 oz Japanese A5 Wagyu beef (ribeye or striploin), room temperature; 2 large napa cabbage leaves (hakusai), blanched; 3 tbsp unsalted butter; 3 tbsp ponzu sauce (yuzu-soy); 1 cup cooked sushi rice; 3 garlic cloves, thinly sliced; 2 tbsp neutral oil; 3 tbsp pumpkin seeds; 2 tbsp sesame seeds (white & black); 2 fresh sage leaves; 1 tsp yuzu kosho (Japanese citrus-chili paste); 1 tsp sake; salt & white pepper; fleur de sel

A 5 oz slice of Japanese Wagyu beef (A5 grade, marbled luxuriously) cooked en papillote wrapped in blanched napa cabbage leaf (hakusai), finished in a hot cast-iron pan with burnt butter and ponzu sauce until the exterior is caramelized-crispy and the interior is rosy-rare. Served atop a bed of garlicky crispy rice studded with toasted pumpkin seeds, surrounded by a silky ponzu-burnt-butter jus, and garnished with toasted sesame, crispy sage, and a single yuzu kosho (Japanese citrus-chili paste) dot.

1478calper serving 37gprotein 132gcarbs 107gfat 20min prep 40min cook 1serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this