Tokyo New Wave: Wagyu Beef-Wrapped Sea Urchin
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Tokyo is one of the hottest global dining destinations you can visit, in no small reason because of the new wave of modern, Japanese-influenced restaurants taking the cuisine scene by storm. Pick up a copy of Tokyo New Wave and discover the chefs, restaurants and recipes popping up on everyone's Instagram. This wagyu beef-wrapped sea-urchin is luxury swathed in luxury (and you'll never forget your first bite).
This is a summer dish. I wanted to make a cold dish using beef because summer in Japan is very hot and humid. During the summer months, it is important to have meat for protein and energy as people get tired easily.
Note: You can buy ground sesame seeds in Japanese markets or grind them yourself at home.
- 1 cup dashi stock
- 2 teaspoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 teaspoons tapioca starch mixed with 2 teaspoons water
- 1 quart dashi stock
- 3 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- safflower oil
- 4 ounces Japanese eggplant
- 1 tablespoon seeded and julienned mangan ji (red pepper) or small red bell pepper
- 4 ounces Wagyu beef sirloin
- 24 pieces uni (sea urchin)
- 4 pinches chopped chives
- 4 pinches kombu salt
- 4 pinches ground sesame seeds
- To make the shoyu-an sauce, combine the dashi, mirin, soy sauce, and sugar in a medium saucepan and place over medium heat. Just before it comes to a boil, add the tapioca starch–water mixture slowly, while stirring, until the sauce thickens. Remove from the heat, let cool, and refrigerate until cold.
- To make the eggplant, combine the dashi, mirin, soy sauce, and sugar in a medium saucepan. Heat over low heat, stirring, until the sugar is dissolved. Remove from the heat and let cool, transfer to a bowl, cover, and chill until ready to use.
- Bring a medium pot of water to a simmer that you will use to blanch the eggplant after frying, then lower the heat and keep hot.
- Pour safflower oil into a 6-quart pot until the pot is halfway full and bring to 360°F over high heat. Add the eggplant and deep-fry until it’s a nice golden color, about 1 minute. With a spider skimmer or slotted spoon, transfer the eggplant to a paper towel and let sit for a few seconds to drain. Make sure the hot water bath is not at a boil and add the eggplant to the water for about 10 seconds to remove any excess oil. Put the eggplant on fresh paper towels again to remove the water. Finally, transfer the eggplant to the cold dashi stock mixture and marinate for 1 to 5 hours. Then transfer the eggplant to a paper towel again to remove any excess dashi.
- In a small saucepan, pour just enough safflower oil to coat the bottom and heat over medium heat. Add the mangan ji and sauté until slightly wilted, about 20 seconds.
- To make the beef, bring a medium pot of water to 160°F. Cook the beef shabu–shabu–style, holding one slice at a time with chopsticks and adding it to the hot water without letting go, until it just barely changes color, about 3 seconds. Place on paper towel to dab off the water. Repeat with remaining slices and place in refrigerator for 5 minutes. Put three pieces of uni on each slice of beef and roll tightly.
- Cut the eggplant halves in half to make four pieces. Place a piece of eggplant at the top of each dish or bowl, then the two pieces of rolled beef. Place one-fourth of the sautéed mangan ji on top. Pour about 3 tablespoons cold sauce over the top. Sprinkle with a pinch each of chives, kombu salt, and ground sesame seeds. Serve immediately.