Torched Wagyu Fat and Beef Tongue Sashimi Over Rice
I had a big hunk of leftover wagyu fat from my sister and the time she bought like 11lbs of A5 grade wagyu. I looked around for what to do with it and every recipe was about rendering it.
Except to me that would be a bit of a waste, especially since I discovered that thinly sliced and torched, paired with another slice of a tougher cut (in this case I used beef tongue because it’s what I had) and it was pure wagyu heaven again. The drippings from the torching and the heat from the rice underneath meant that whatever fat rendered from it would seep into the grains of rice, making it even more delicious. Several cultures eat fat and blubber on its own, and I can now see why—it is a bit chewy, but due to the absolute scrumptious grade of beef, it is as if I get to relive a wagyu steak, whose flavor is all in the fat it has.
A simple sukiyaki sauce, some minced scallions from the garden, and a single gently poached quail egg adorned lunch—I always have my trusty shichimi pepper flakes. So if you weren’t certain what you can do with wagyu fat but didn’t want to grind it into burgers or render it out for tallow, you can try this!
Ingredients
- 4 thinly sliced pieces of wagyu fat
- 4 thinly sliced pieces of beef tongue
- 2 tablespoons soy sauce
- 1 teaspoon mirin
- 1/4 teaspoon sugar
- White rice
- Minced spring onions or chives
- Egg (poached)
- Shichimi pepper (optional)
- Lay alternating slices of wagyu fat and beef tongue over hot white rice.
- Torch the fat and the tongue until desired doneness.
- Combine soy sauce, sugar, and mirin in a microwave safe bowl and heat for about 15 seconds, until sugar has dissolved.
- Drizzle over rice and meat/fat, garnish with chives, shichimi pepper, and poached egg.