SOY MARINATED WAGYU WITH CONGEE, GINGER AND SCALLION

Soy Marinated Wagyu with Congee, Ginger and Scallion image

Provided by Masaharu Morimoto

Time 9h50m

Number Of Ingredients 12

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4 slices of Wagyu, 1/4-inch thick, 2 1/2 ounces
1/4 cup short grain rice
2 tablespoons scallion oil
2 dried scallops
1 3/4 cup chicken stock
Sea salt
6 garlic cloves
3 tablespoons chopped ginger
2 tablespoons sugar
1/2 cup of soy sauce
1/2 cup mirin
2 teaspoons sesame oil

Steps:

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 overnight.
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.
Combine all sauce ingredients.
Marinate beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.