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Raita Noda from Sydney's Ocean Room shares this delicious Japanese dish.
Cut wagyu beef off cut (sinews) roughly if it’s too big.
Put wagyu beef into deep pot and pour water to cover the beef. Cook on the stove.
When its boiled, through away all water and pour new water and repeat 2nd process two more times.
Slowly cook above prepared beef, ginger and bird eye chilli with fresh new water until it gets soft (approx 2hours)
Add sake, mirin, miso and suger and keep cooking for another 1hour and adjust flavor with soy sauce if you like.
Cool it down for while, then put above stew into savory tartlet case.
Cut French pastry sheet as circle shape. Size needs to be slightly bigger than tartlet case. Spike some holes on the French pastry by using folk.
Using egg york as a glue to bind up staffed tartlet case and French pastry together. Brushed egg york on surface of pie and bake in the oven (170c) for about 7-12mins.
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