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Grilled Wagyu with Truffle Sauce
Grilled Wagyu with Truffle Sauce

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Ingredients

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Lạp Vị Filling

  • Water 25.0 g
  • Egg yolk 15.0 g
  • Cornstarch 4.0 g
  • Knorr White Sauce Mix 850g 4.5 g
  • Knorr Chicken Powder 300g 0.75 g
  • Chopped Shiitake Mushrooms 8.0 g
  • Vietnamese sausage 5.0 g
  • Cheddar Cheese Powder 1.5 g
  • Roasted sesame seeds 1.0 g
  • Sugar 3.0 g
  • Salt 0.25 g
  • Mayonnaise Bestfood 5.0 g
  • Butter 15.0 g
  • Xanthan gum 0.25 g

Lạp Vị Brioche

  • Brioche dough 250.0 g
  • Lạp vị filling 80.0 g

Hạt Mix Phủ Cà Rốt

  • Pistachios 15.0 g
  • Cashew nuts 5.0 g
  • Pine nut 5.0 g

Caramel Chanh

  • Knorr Lime Seasoning Powder 100g 20.0 g
  • Pink vinegar 50.0 g
  • Star anise 6.0 g
  • Zest of Lemon (whole fruit) 4.0 g
  • Sugar 90.0 g
  • Salt 4.0 g

Caramel Cà Rốt

  • Baby carrots 450.0 g
  • Lime caramel 150.0 g
  • Mixed nuts coated with carrots 30.0 g

Nước Sốt Nấm Truffle

  • Knorr Cốt Nền Cô Đặc - Bò 500g 8.0 g
  • Knorr Demi Glace Brown Sauce Mixture 25.0 g
  • Water 250.0 g
  • Red Wine 40.0 g
  • Tomato paste 10.0 g
  • Sugar 12.0 g
  • Butter 25.0 g
  • Truffle oil 6.0 g
  • Truffle paste 10.0 g

Wagyu Nướng Nấm Truffle

  • Roasted Beef 75.0 g
  • Truffle oil 20.0 g
  • Salt
  • Pepper
  • Borage flower 3.0 n/a

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Preparation

  1. Lạp Vị Filling

    • Whisk the water, egg yolks, cornstarch, Knorr White Sauce Mix, and Knorr Chicken Bouillon Powder together, then pass the mixture through a fine sieve until smooth.
    • Combine this mixture with the remaining seasonings and cook over a double boiler, stirring continuously until the sauce is heated through, thickened, and achieves a smooth texture.
    • Incorporate the butter in batches, ensuring each portion is completely melted and emulsified before adding the next.
    • Finally, blend in the gum to ensure structural stability and a stable emulsion, then keep chilled for storage.

  2. Lạp Vị Brioche

    • Portion and roll the dough into 25g balls. Egg-wash the surface, sprinkle with sesame seeds, and bake.
    • Once the pastries have cooled completely, pipe the filling inside.
    • For service, warm the pastries at 60°C.

  3. Hạt Mix Phủ Cà Rốt

  4. Caramel Chanh

  5. Caramel Cà Rốt

    • Toast the star anise until fragrant. Add water, sugar, and vinegar, then reduce the liquid down to 200g. Keep chilled until ready to use.
    • Peel and wash the carrots. Place the carrots and the prepared reduction sauce into a vacuum pouch and vacuum-seal.
    • Set the sous vide immersion circulator to 85°C and cook for 1 hour. Immediately blast-chill in an ice bath, then open the pouch, transfer the carrots to a container, and keep chilled until ready to use.
    • Transfer the carrots onto a tray, sprinkle a light layer of sugar on top, and caramelize using a blowtorch. Brush with the sauce to create a glossy glaze over the carrots.

  6. Nước Sốt Nấm Truffle

    • Heat the pan, then add the wine to deglaze and allow the alcohol to evaporate.
    • Add water and all the remaining ingredients (excluding the truffle), which will be incorporated just before service.
    • Simmer and reduce the liquid down to yield 300g of sauce.

  7. Wagyu Nướng Nấm Truffle

    • Plate the dish and garnish, ready for service.