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| Wagyu beef sushi from Kaetsu restaurant at the Grand Hyatt Hong Kong. Opposite, from left: A steer from Saga Prefecture; Australian wagyu steak from The Steak House Winebar + Grill at the InterContinental Hong Kong; the Wagyu bar and restaurant in Central |
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| interContinental hong kong |
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laUrent segrÉtier |
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Chef Tin
Cabernet Sauvignon with blackcurrant fl avours, smooth palate and a silky fi nish, or a Shiraz with redcurrant, peppery and spicy fl avours
Rolled Wagyu Teppanyaki-style
8 green onions, chopped
3 garlic cloves, chopped
Wagyu beef cut thinly for sukiyaki or shabushabu
Soy sauce
Lemon juice
For the stuffing: Put a little oil in a frying pan and wilt the onions and garlic. Place in a bowl. You can cook teppanyaki-style at the dining table on a propane burner with a flat grill pan, a large frying pan, or a special teppanyaki pan Heat the pan and add a little oil. With chopsticks, place a piece of wagyu on the hot pan and quickly put a teaspoon of the filing in the middle of the slice. Cover the stuffing with one end of the slice and then the other, and turn the entire piece over. Serve each piece immediately when cooked to your liking Dip rolled wagyu in lemon juice mixed with soy sauce to taste
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