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Wagyu Bento Box

Prep:

Cook:

Perfectly seared Wagyu beef, simply marinated and cooked alongside a colourful array of complementary foods.

The Sauce

  • 100ml chicken stock

  • 1 tablespoon light soy sauce

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 1/2 teaspoon sesame oil

  • 2 tablespoons sugar

Salad

  • sweetheart / pointed cabbage, finely sliced

  • whole baby plum tomatoes

  • cucumber

  • finely sliced seaweed

The Sesame Dressing

  • Toasted sesame seeds

  • Rice vinegar

  • Japanese soy sauce

  • brown sugar

  • sesame oil

The Rice

  • 1 cup of Japanese Rice

  • 1 cup of cold water

Nigiri

  • Ready Roasted Red Peppers (the spanish ones)

  • Wagyu slices

  • Smoked salmon

  • 1 tbsp rice vinegar

  • Pinch of salt

  • Pinch of sugar

The Rice

  • For the rice, place the Japanese rice in a saucepan with a tight-fitting lid. Put the saucepan under the tap and wash the rice well using cold running water to remove excess starch.

  • Once washed, pour over the cup of water and place the pan on the hob. Cover the saucepan with the lid and bring the rice to the boil over a medium heat. Once boiling, lower the heat to a simmer and leave to simmer with the lid on for 10 minutes until the water level is the same as the top of the rice.

  • At this point, turn off the heat and leave the rice to rest for a further 10-15 minutes keeping the lid on at all times.

Beef Cooking Method

  • Trim excess fat off the wagyu for frying. And cut one piece into two square slices and score for the nigiri. Combine the rest of the beef and marinade ingredients in a medium-size bowl. Marinate for 15 minutes white preparing other ingredients. Roughly chop the garlic.

  • Combine the sauce ingredients in a medium-size bowl and stir to mix well. Add the wagyu fat to a large skillet and heat over high heat. Add the marinated beef and spread without overlapping. Cook undisturbed until the bottom turns golden brown, about 1 minute. Flip and brown the other side, another minute or so. Turn to low heat. Transfer the beef into a plate and set aside.

  • Place your garlic into the pan. Stir the sauce again to dissolve the cornstarch completely, pour into the pan over the garlic. Turn to medium heat and bring the sauce to a boil. Stir and cook until the sauce is thickened. Turn off the heat and add the cooked beef back. Toss to coat evenly, then sprinkle with sesame seeds to garnish. Salad

  • Finely slice your salad ingredients and combine the salad dressing ingredients. Pour the dressing over the salad.

Nigiri

  • Combine the vinegar, salt and sugar in a large bowl and place in a microwave for 10 seconds. One warmed through, stir well to combine. Remove the pan from the heat and transfer some left-over rice to the mixing bowl with the sushi vinegar. Mix together to combine, then set aside and leave to cool to room temperature.

  • Using the palm of your hands, shape the rice balls into even oblongs and place on a baking tray. Slice salmon, wagyu and peppers into strips that will fit perfectly on top of the rice. Lay the smoked salmon, wagyu pieces on top of the rice, lay the red pepper slices and use a blowtorch to sear.

How To Make Wagyu Bento Box

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


The Sauce

  • 100ml chicken stock

  • 1 tablespoon light soy sauce

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 1/2 teaspoon sesame oil

  • 2 tablespoons sugar

Salad

  • sweetheart / pointed cabbage, finely sliced

  • whole baby plum tomatoes

  • cucumber

  • finely sliced seaweed

The Sesame Dressing

  • Toasted sesame seeds

  • Rice vinegar

  • Japanese soy sauce

  • brown sugar

  • sesame oil

The Rice

  • 1 cup of Japanese Rice

  • 1 cup of cold water

Nigiri

  • Ready Roasted Red Peppers (the spanish ones)

  • Wagyu slices

  • Smoked salmon

  • 1 tbsp rice vinegar

  • Pinch of salt

  • Pinch of sugar


The Rice

  • For the rice, place the Japanese rice in a saucepan with a tight-fitting lid. Put the saucepan under the tap and wash the rice well using cold running water to remove excess starch.

  • Once washed, pour over the cup of water and place the pan on the hob. Cover the saucepan with the lid and bring the rice to the boil over a medium heat. Once boiling, lower the heat to a simmer and leave to simmer with the lid on for 10 minutes until the water level is the same as the top of the rice.

  • At this point, turn off the heat and leave the rice to rest for a further 10-15 minutes keeping the lid on at all times.

Beef Cooking Method

  • Trim excess fat off the wagyu for frying. And cut one piece into two square slices and score for the nigiri. Combine the rest of the beef and marinade ingredients in a medium-size bowl. Marinate for 15 minutes white preparing other ingredients. Roughly chop the garlic.

  • Combine the sauce ingredients in a medium-size bowl and stir to mix well. Add the wagyu fat to a large skillet and heat over high heat. Add the marinated beef and spread without overlapping. Cook undisturbed until the bottom turns golden brown, about 1 minute. Flip and brown the other side, another minute or so. Turn to low heat. Transfer the beef into a plate and set aside.

  • Place your garlic into the pan. Stir the sauce again to dissolve the cornstarch completely, pour into the pan over the garlic. Turn to medium heat and bring the sauce to a boil. Stir and cook until the sauce is thickened. Turn off the heat and add the cooked beef back. Toss to coat evenly, then sprinkle with sesame seeds to garnish. Salad

  • Finely slice your salad ingredients and combine the salad dressing ingredients. Pour the dressing over the salad.

Nigiri

  • Combine the vinegar, salt and sugar in a large bowl and place in a microwave for 10 seconds. One warmed through, stir well to combine. Remove the pan from the heat and transfer some left-over rice to the mixing bowl with the sushi vinegar. Mix together to combine, then set aside and leave to cool to room temperature.

  • Using the palm of your hands, shape the rice balls into even oblongs and place on a baking tray. Slice salmon, wagyu and peppers into strips that will fit perfectly on top of the rice. Lay the smoked salmon, wagyu pieces on top of the rice, lay the red pepper slices and use a blowtorch to sear.

How To Make Wagyu Bento Box

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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