Wagyu Two Ways

• 4 pieces Wagyu, 2-inches long and 1/4-inch thick
• 2 cups rice
• 1/2 cinnamon stick
• 1/2 piece star anise
• 1 piece dry citrus peel
• 1 tablespoon oyster sauce
• 1 tablespoon toban jan
• 2 tablespoon soy sauce
• 1 tablespoon fermented sweet rice, strained
• 1 tablespoon sake/shaoxing wine mix 50/50
• Drizzle of sesame oil
• 1 pinch chicken bouillon
• 4 ounce filet of Wagyu
• Grated fresh wasabi
• Soy sauce

1. Wash rice, soak in water for 30 minutes, remove rice and dry.
2. Toast rice in a pan over medium heat with spices until rice is dry.
3. Process in a blender until rice is 1/3 its original size.
4. Marinate beef 20 to 30 minutes in sauce.
5. Coat beef all over with rice mix, drizzle with a little oil and steam approx 20 to 30 minutes.
6. In a cast iron pan, roast filet until desired temperature, basting with butter.
7. Remove from heat and rest the steak approximately 10 minutes, slice and season with fresh wasabi and soy sauce on the side.
8. Prep Time: 30 minutes

wagyu, rice, cinnamon, star anise, peel, oyster sauce, toban jan, soy sauce, sweet rice, sakeshaoxing wine, drizzle of sesame oil, chicken bouillon, filet of wagyu, fresh wasabi, soy sauce

Taken from www.foodnetwork.com/recipes/wagyu-two-ways-recipe.html (may not work)