Instructions
- Rinse the Premium sushi rice until water runs clear. In a pot or rice cooker, combine rice, Water, and Kombu-small piece. Cook according to package instructions. Once cooked, remove kombu, fluff rice, then gently fold in Rice vinegar and Sugar. Keep warm.
- Prepare the Wagyu Beef marinade. In a bowl, combine Aged soy sauce, Mirin, Grated Korean pear, Minced garlic, Sesame oil, Black pepper, and White pepper from the Wagyu Beef group. Add the Wagyu beef and marinate for 15-20 minutes at room temperature.
- For the Gourmet Vegetables, heat 1 tablespoon of Edible oil in a skillet over medium heat. Sauté the King oyster mushrooms until golden and tender. Season lightly and set aside. In the same pan, quickly sauté the Enoki mushrooms until just softened. Set aside.
- Bring a small pot of salted water to a boil. Blanch the Asparagus spears for 1-2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath, then drain. Set aside.
- Prepare the Sous-Vide Egg. Set your sous-vide immersion circulator to 145°F (63°C). Place the Large egg in the water bath and cook for 45-60 minutes. Carefully crack the eggs and separate the delicate yolks from the whites.
- Prepare the Yuzu-Gochujang Dressing by whisking together all Yuzu-Gochujang Dressing ingredients in a small bowl until emulsified.
- Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking. Quickly sear the marinated Wagyu beef for 15-30 seconds per side, depending on thickness, to achieve a beautiful crust while keeping the interior rare to medium-rare. Rest briefly.
- To assemble, gently mound the seasoned Rice in two wide, shallow serving bowls. Artfully arrange the seared Wagyu beef, sautéed King oyster mushrooms, sautéed Enoki mushrooms, blanched Asparagus spears, and finely shredded Purple cabbage around the rice.
- Carefully place a Sous-Vide Egg yolk in the center of each bowl. Garnish with Radish microgreens, Toasted pine nuts, Black sesame seeds, and Edible flowers. Drizzle the Yuzu-Gochujang Dressing around the bowl or directly over the ingredients. For an ultimate touch, add a small piece of Gold leaf. Serve immediately.
