Recipe courtesy of Tohru Nakamura; photos courtesy of Ramon Haindl
Ingredients
- Ozaki Wagyu steak or other beef steak, appx. 14 oz (400 g)
- Mitsuba, Japanese Mountain or flat-leaf parsley
Roasted Shallots and Eggplant Ragout Ingredients
- 5 banana shallots
- 2 eggplants
- Small piece of garlic
- 4 tsp (20 ml) olive oil
- 2 tsp (10 ml) sherry vinegar
- Black pepper and salt to taste
Miso Glaze Ingredients
- 1½ tbsp (20 g) butter
- 1½ organic limes
- 2 tbsp (30 g) light miso paste
- 2 tsp (10 ml) dark soy sauce
Vegetable Roll Ingredients
- 1 eggplant
- 2â…› cups (500 ml) dashi (Japanese bouillon)
- ¼ cup (50 ml) soy sauce
- ¼ cup (50 ml) sake
- 1 small black radish
- 2 tbsp (30 ml) charcoal oil (see recipe)
- ¼ cup (50 ml) rice vinegar
- 2½ tsp (10 g) sugar
Charcoal Oil Ingredients
- 250 ml grape seed oil
- 1 small piece of glowing charcoal
Instructions
Set the EGG for indirect cooking with the convEGGtor at 300°F/149°C.
Place the banana shallots and eggplants on the grid. Close the lid of the EGG and roast the shallots and the eggplants for about 30 minutes until they are soft. Meanwhile, melt the butter for the miso glaze. Finely grate the peel of the lime and squeeze out the juice. Stir all the ingredients for the miso glaze until smooth and set aside.
Remove the shallots and the eggplants from the EGG and let them cool slightly. In the meantime, remove the convEGGtor and replace the grid. Bring the temperature to 575°F/300°C.
Sprinkle the Wagyu steak with salt and place on the grid. Grill the steak for 30 to 60 seconds per side. Remove the steak from the EGG and place it in the refrigerator for 10 minutes.
Remove the Wagyu steak from the refrigerator and let it sit at room temperature for 10 minutes. Meanwhile, remove the skin from the roasted shallots. Set 4 shallots aside.
Finely chop 1 shallot and the garlic for the ragout. Halve the eggplants lengthwise and scoop out the pulp from the skins. Heat the olive oil in a pan and fry the shallot and garlic for a few minutes. Add the eggplant pulp and cook for a few minutes longer. Season with the sherry vinegar, black pepper and salt to taste and keep warm.
Grill the Wagyu steak (depending on the thickness of the meat) for about 2 minutes per side. Remove the steak from the EGG and let it rest for a few minutes. Brush the reserved 4 shallots with the miso glaze and grill on all sides.
Cut the Wagyu steak into nice slices and sprinkle with salt and pepper to taste. Distribute to four plates with the shallots and the eggplant ragout. Garnish with parsley and serve with the Vegetable Roll with Charcoal Oil. Serves 4.