Wagyu beef rice bowl with leeks

Ingredients

Wagyu rib eye beef

Leeks

Turmeric 

Garlic

Jasmine rice

Watercress 

Cucumber

Meyers lemon

Thyme

Salt 

Ground pepper

Sweet red onions

Brocoli sprouts

Olive oil

Honey butter

Sesame seeds

Ponzu

Red chili oil

Preparation

Deep fry

Sliced turmeric

Sliced garlic

In two separate pans add olive oil. Wait until hot and deep dry. Take them out once golden. Use a paper towel to soak out the oil. The garlic and turmeric will look like tiny chips. Allow them to cool down.

Marination sauce for Waygu rib eye and grilling

Sauté leeks in olive oil while adding salt and pepper with the honey butter. Marinate this with the raw Waygu rib eye. Once marinated, thinly slice the Waygu rib eye and grill each slice on a hot pan with olive oil. Medium rare is recommended. 

Sauté onion

In a separate pan sauté the sweet red onions.

Rice

Cook Jasmine rice in a pot or rice cooker.

Ponzu watercress salad

Dice the cucumbers into thin strips. Cut watercress, add sesame seeds, and broccoli sprouts. Add Meyers lemon zest, salt and pepper, ponzu, and red chili oil. Mix all components with a light hand toss. 

Bowl 

In a bowl, place jasmine rice at the bottom. Then in separate parts, delicately place the finished components into the bowl. Cooked Waygu rib eye beef. Sautéed sweet onions. Ponzu watercress salad. Deep fried turmeric and garlic slices. And garnish with thyme and a slice of lemon. 

Squeeze the sliced Meyers lemon into the rice bowl for that extra zing. Bon appetite.