Wagyuyaki Doughnuts
By Tory Martindale
Executive Chef, Four Seasons Resort Palm Beach
*This dish required a takoyaki pan. Can be purchased on ebay or at most Asian markets
Short Rib
Ingredients
2# Boneless Wagyu beef short rib (non Wagyu will work as well)
1 quart red wine
1 cup soy sauce
½ cup Hoisin
2tbs chopped ginger
3 cloves garlic
1 stem lemon grass
6 each shallots chopped
Instructions
• Sear the meat and place in a crock pot or braising pan.
• Add remaining ingredients and cook covered in the oven at 325 degrees for 3 hours or overnight if in a crock pot on high
• Allow meat to cool in the liquid
• When cool, dice into ¾ inch thick cubes
Wagyuyaki Batter
Ingredients
400gr flour
4 eggs
3 ¼ cups water
¼ cup dashi stock (make from dashi powder found at all Asian markets)
Salt to taste
Filling and Garnish
Ingredients
¼ cup chopped green onions
¼ cup dried bonito flakes
¼ cup toasted sesame seed
4oz kimchi aioli - mayonnaise mixed with kimchee base (kimchee at any Asian market)
4oz sweet soy (purchase at any Asian market)
Instructions
• Mix all batter ingredients together until blended
• Heat the takoyaki pan and spray with a little oil
• Fill the molds with batter
• Place the meat into each mold causing the batter to overfill
• Place green onions on each meat cube
• Allow batter to cook until you can move it in the mold
• With chopsticks, move excess batter onto the meat and roll each batter over in the mold half way
• Tuck in excess batter and ingredients
• Roll over the remainder to complete a sphere.
• Allow spheres to brown on both sides while moving with the chopsticks
• Place the spheres onto a plate and drizzle both the sweet soy and kimchi ailo
• Sprinkle with sesame and bonito flakes
• Serve hot
