Wagyu Beef Bento Box

Ingredients

300g Gunma Wagyu yakiniku slices
Small piece Wagyu fat, trimmed from the beef

300g Japanese short grain rice
300ml water

1 clove garlic, finely sliced

Handful sweetheart cabbage, finely shredded
2 small tomatoes

Water, for shaping nigiri

The Beef Marinade

Pinch salt
Pinch black pepper
1 tablespoon Shaoxing rice wine or sake

The Sauce

1 tablespoon Japanese light soy sauce
1 tablespoon rice wine or sake
1 teaspoon sesame oil
2 teaspoons sugar
Splash chicken stock

 The Rice Seasoning

1 tablespoon Japanese rice vinegar
Pinch sugar
Pinch salt

 The Salad Dressing

1 tablespoon Japanese soy sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
Drizzle sesame oil
1 teaspoon sesame seeds

PREPARATION

1. Wash the Japanese rice 5-6 times until the water runs almost clear. Add measured water, bring to a boil, then reduce to low and simmer for 10-15 minutes. Switch off the heat and leave covered to steam for a further 10 minutes.
2. Mix rice vinegar, sugar and salt. Gently fold through the hot rice and allow to cool slightly.
3. Lightly season Wagyu slices with salt, pepper and rice wine. Do not over massage the meat.
4. Combine soy sauce, rice wine, sesame oil, sugar and a splash of chicken stock to make the sauce.
5. Shape small balls of rice using damp hands. Place a slice of Wagyu over each ball and gently mould into nigiri using cling film if needed.

COOKING

1. Heat a hot plate or frying pan until very hot. Rub the surface with trimmed Wagyu fat to oil naturally.
2. Sear Wagyu slices for 10-20 seconds per side until lightly caramelised but still tender. Remove immediately.
3. In the same pan add sliced garlic, then pour in the sauce and allow it to bubble and lightly caramelise.
4. Briefly return the seared Wagyu to the pan just to glaze in the sauce, then remove. Spoon over caramelised garlic.
5. Lightly torch the top of the Wagyu nigiri for a gentle seared finish, or sear briefly in a hot pan.
6. Toss shredded cabbage and tomatoes with the salad dressing.
7. Assemble the bento with rice, glazed Wagyu, Wagyu nigiri and fresh salad.

School of Wok Tips

• Use trimmed Wagyu fat to oil the pan for maximum flavour.
• Do not overcook Wagyu. It only needs seconds on high heat.
• Caramelise the sauce separately before glazing the beef.
• Shape nigiri gently to avoid compressing the rice too tightly.

FAQs

Why cook Wagyu so briefly?
Wagyu has a high fat content that melts quickly, so overcooking will cause it to lose its signature tenderness.

Can I use regular beef instead?
Yes? Though the texture and richness will be noticeably different from true Wagyu.

Do I need a blowtorch for the nigiri?
No? You can sear briefly in a very hot pan for a similar effect.