This recipe is a guaranteed way to add some extra to any holiday or party in general! This Japanese Wagyu is a literal cheat code and it’s amazing in so many different ways BUT THIS is hands down one of my favorites.
Step 1: Crispy rice - Please use old cooked rice for this! Fresh won’t give you the same result. Line a tray with either parchment or plastic and form a flat brick with the rice. Cover and weigh down the rice with another tray and refrigerate. Cut into 1” cubes or circles, then pat dry and fry @ 375 until golden and crispy, about 4 minutes.
Step 2: Tartar - Finely dice 1.5 cups of Japanese Wagyu ribeye. In a mixing bowl, add the ribeye, a pinch of salt, a tablespoon of finely diced shallot, 2 tablespoons of finely diced Fresno chili, and one teaspoon of minced ginger, 1 tablespoon of confit garlic mayo. Mix to combine and chill until needed.
Step 3: Garnish/Build - Assemble the crisped rice with an equal portion of the tartar, then gently drizzle soy sauce over top. Using a blowtorch, aggressively heat the tops of the tartar for around 5-10 seconds. Top with chives, avocado, jalapeño, and thinly sliced green onion.
