A 15 minute bowl of hot Japanese rice, thin wagyu slices and a garlic and soy sauce.
- 2 eggs
- 4 cups hot cooked Japanese koshihikari rice
- 300 g wagyu beef slices (shabu shabu style)
- 2 sheets nori, cut into thin strips
- 2 butter lettuce leaves, torn
- 4 spring onions, very finely sliced
- 2 tsp vegetable oil
- 4 garlic cloves, roughly chopped
- 60 ml (¼ cup) soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a grill plate over high heat.
- For the garlic tare, heat a small saucepan over medium heat and add the oil and garlic. Fry until the garlic is lightly browned, then add the soy sauce, sake, mirin and sugar. Simmer until reduced by about half and thickened to around the consistency of maple syrup. Remove from the heat and set aside.
- For the microwave eggs, crack each egg into a small ramekin and prick the yolks with a toothpick a few times. Add a splash of water to the top, then microwave for about 30 seconds - 1 minute, depending on your microwave.
- Divide the hot rice between 2 bowls and top with the sliced nori and torn lettuce leaves. Grill the wagyu until just barely cooked, only a few seconds on one side and place directly on top of the nori. Top with the egg, drizzle with the tare and scatter with plenty of spring onions.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.