Instructions

Step 1

Mix kuzu powder with about 3-5 tablespoons of water to create a thick liquid (like heavy cream).

Step 2

Pour 4 cups of red wine into 3 quart sauce pan, add one packet Kayanoya Premium Dashi Stock Powder, the wagyu beef fat, simmer to reduce wine to one quarter volume.

Step 3

With a whip, stir in the red miso, espresso coffee, honey, 1/2 cup of Kayanoya Premium Dashi stock, and the kuzu to thicken.

Step 4

Season both sides of the Wagyu filets with sea salt and fresh ground pepper.

Step 5

Place the filets into a medium-hot large sauté pan with sprigs of rosemary, French butter, and some sliced onion.

Step 6

Sprinkle some Kayanoya Premium Dashi Stock Powder, Spoon butter and onion over the filets while cooking. Grill until dark and a little crispy on outside and still pink in the center. Remove from pan and let sit for about 5-7 minutes before carving.

Step 7

In a small sauté pan, slowly cook, starting lower heat and then quickly fry small slices of garlic in olive oil until crisp, but not too brown.

Step 8

Sprinkle some Kayanoya Premium Dashi Stock Powder over the filets, and slice long-ways into half-inch pieces, and plate with the wild rocket and dill.

Step 9

Strain and spoon the red wine sauce over the filets and greens.

Step 10

Add the garlic chips, few drops of olive oil (additional), sprinkle little Kayanoya Premium Dashi Stock Powder, and drizzle a little black vinegar, and serve.