Wagyu Striploin with Dark Stout Teriyaki

Yield: 4-6 servings

Ingredients:

Dark Stout Teriyaki:

• 1 cup (240 ml) dark stout
• 1 cup (240 ml) mirin
• 2 tablespoons (30 ml) soy sauce
• ½-inch (1.25 cm) piece ginger, grated

Wasabi Champ Potato:

• 2 large russet potatoes
• 1 tablespoon (15 ml) prepared wasabi
• 2 scallions, finely chopped
• 2 tablespoons (30 ml) butter
• ¼ cup (60 ml) whipping cream
• Salt
• Oil, for frying

 Wagyu Steak:

• 8 ounce (227 g) Wagyu striploin steak
• Dark Stout Teriyaki

Garnish:

• Sliced scallions, to garnish
• Flaky sea salt, to garnish

 Special Equipment:

Blowtorch, smoking gun and wood chips*, whiskey glass

Method:

For the Dark Stout Teriyaki:

In a small pot, mix beer and mirin. Bring to a simmer and reduce for 15-18 minutes, until the sauce is slightly syrupy. Add soy sauce and combine. Reserve for plating.

For the Potato:

Preheat oven to 400 F (205 C).

Bake the potatoes in the oven until tender, about 40 minutes.

Remove and let cool at room temperature for 10 minutes, until easier to handle.

Make 4 ‘cups’ by cutting the ends of the potatoes off about 1 ½ inches (4 cm) from the ends and scooping out the flesh (reserve) with a melon baller or a spoon. Remove and reserve flesh from the middle sections as well.

Using a food mill or potato ricer, pass the flesh ensuring a smooth puree. Mix potato puree with cream, butter, scallions, wasabi, and salt. Transfer to a piping bag with a straight tip, keep warm.

Measure 1-2 inches (5-10 cm) of oil in a heavy pan and heat to 375 F (190 C).

Deep fry the potato cups for 2-3 minutes, until golden brown and crispy. Drain and keep warm.

Before serving, pipe the potato mixture into the fried cups, serve warm.

For the Wagyu Steak/To Serve:

Slice three 1 x 2-inch (5 x 10 cm) slices of Wagyu that are 1/3-inch (10 mm) thick. Brush one side of the slices with Dark Stout Teriyaki.

Using a blowtorch, torch the side of the steak with the teriyaki sauce for a few seconds until just starting to brown/char. Be very careful not to render the fat.

Transfer the torched steak slices onto middle left of a serving plate, in a tight pattern to fit under a whiskey glass, fanned out and alternating raw and charred sides up. Lightly brush the tops of the torched steaks with teriyaki.

Ignite the wood chips in a smoking gun, then use it to fill a whiskey glass with smoke. Immediately invert the glass over the torched steaks.

 Garnish the warm Wasabi Champ Potato with scallions, transfer to the middle right of a serving plate, a few inches to the right of the ‘smoker’.

After about 30 seconds, remove the whiskey glass ‘smoker’ from the Wagyu and present immediately. Garnish with flaky sea salt.

*For wood chips, use any you choose such as Hickory, Irish whiskey barrel, or Sencha tea