Zabuton yakiniku with tare sauce

Ingredients

• 600 g wagyu beef chuck flap (zabuton)
• 160 ml yakiniku tare sauce
• 350 g Japanese short-grain white rice (japonica variety)
• 2 pieces medium sweet onion
• 1 bunch Japanese negi green onion
• 4 pieces extra-fresh free-range egg yolk
• 1 tbsp pure toasted sesame oil
• 1 tbsp unsalted toasted white sesame seeds

Method

1. Rinse the Japanese short-grain white rice under cold running water in a fine-mesh strainer, swirling and decanting several times until the water runs clear. Drain thoroughly, transfer to a heavy-bottomed pot or rice cooker with the required water, cover tightly, bring to a boil, then reduce heat to very low until the water is completely absorbed. Remove from heat and let rest covered so the grains steam and soften under their own residual heat.
2. Peel the sweet onions and slice into thick rounds, keeping the rings intact. Thinly slice the negi on a bias and place it in a small bowl of ice water to keep it crisp.
3. Remove the wagyu chuck flap (zabuton) from the refrigerator about fifteen minutes before cooking so the marbling softens slightly without melting. Slice the meat into rectangular pieces four to five millimeters thick, cutting across the grain, then score very light crosshatch marks on both sides.
4. Divide the yakiniku tare sauce among small individual dipping bowls. Place an extra-fresh egg yolk in the center of each sauce bowl, then scatter with toasted white sesame seeds and sliced negi.
5. Heat a cast-iron grill pan or yakiniku grill over very high heat until a drop of water sizzles and evaporates instantly. Very lightly brush the hot surface with toasted sesame oil using a cloth or paper towel.
6. Place the sweet onion rounds over the moderately hot zones of the grill. Let them brown slowly for a few minutes on each side until tender, translucent, and delicately caramelized around the edges.
7. Gently lay the wagyu chuck flap (zabuton) slices across the hottest, smoking-hot area of the grill. Sear undisturbed for about twenty seconds until the underside is browned and caramelized, then flip each slice and sear the second side for just ten seconds. The marbling should look glossy and rendered while keeping the center juicy and pink.
8. Spoon hot white rice into serving bowls, top with the grilled sweet onion slices, and serve the sizzling meat straight from the grill. Dip each slice of meat directly into the egg yolk tare sauce to coat it thoroughly before enjoying with the rice.

Nutrition

Per serving

Energy

680.9 kcal

Protein

45.42 g

Carbohydrate

76.47 g

Fat

19.38 g

Fibre

2.45 g

Calcium

32 mg

Iron

0.47 mg

Magnesium

11.75 mg