📝 About This Recipe
In the progression of a Kaiseki meal, the Shiizakana serves as a 'strong-flavored' bridge, often intended to encourage the final sips of sake before the rice course. This dish elevates the traditional 'Agedashi' technique by pairing melt-in-your-mouth A5 Wagyu beef with flash-fried Japanese eggplant, all unified by a luxurious, umami-rich sea urchin and miso sabayon. It is a masterclass in texture and depth, balancing the richness of marbled beef with the earthy sweetness of red miso.
🥗 Ingredients
The Protein and Vegetables
- 200 grams A5 Wagyu Beef (Striploin or Ribeye) (cut into 1-inch cubes)
- 2 medium Japanese Eggplant (Nasu) (scored in a diamond pattern and cut into chunks)
- 1/2 cup Potato Starch (Katakuriko) (for dredging)
- 2 cups Neutral Oil (for shallow frying)
Uni-Miso Sabayon
- 40 grams Fresh Sea Urchin (Uni) (high quality, grade A)
- 2 tablespoons Saikyo (White) Miso (sweet and mild)
- 2 large Egg Yolks (at room temperature)
- 1 tablespoon Junmai Sake (to thin the sauce)
- 1 teaspoon Mirin (for a hint of sweetness)
Dashi Reduction and Garnish
- 1/2 cup Awase Dashi (freshly made from kombu and katsuobushi)
- 1 tablespoon Usukuchi (Light) Soy Sauce
- 1 teaspoon Fresh Wasabi (grated on a sharkskin grater)
- 4 pieces Shiso Leaves (finely julienned)
- 1 piece Myoga (Ginger Bud) (thinly sliced into rounds)
👨🍳 Instructions
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1
Prepare the eggplant by scoring the skin in a fine criss-cross pattern; this allows the oil to penetrate and creates a beautiful visual texture. Cut into bite-sized pieces and soak in cold water for 10 minutes to remove bitterness.
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2
Pat the eggplant pieces completely dry with a paper towel. This is crucial for achieving a crispy exterior and preventing oil splatter.
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3
In a small saucepan, combine the Awase Dashi, Usukuchi soy sauce, and Mirin. Bring to a gentle simmer and reduce by one-third until the flavor is concentrated. Keep warm.
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4
Create a double boiler (bain-marie) by placing a glass bowl over a pot of barely simmering water. Ensure the bottom of the bowl does not touch the water.
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5
In the bowl, whisk together the egg yolks, Saikyo miso, sake, and mirin. Whisk constantly for 5-7 minutes until the mixture thickens into a pale, airy foam (sabayon).
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6
Gently fold in 30g of the sea urchin, mashing it slightly so it incorporates into the sabayon, creating a rich, orange-hued sauce. Remove from heat and keep in a warm spot.
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7
Heat the neutral oil in a heavy-bottomed pan or wok to 170°C (340°F).
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8
Lightly season the Wagyu cubes with a tiny pinch of salt. Dredge both the eggplant and the Wagyu very lightly in potato starch, tapping off any excess.
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9
Fry the eggplant first for about 2-3 minutes until the flesh is creamy and the skin is vibrant. Drain on a wire rack.
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10
Quickly flash-fry the Wagyu cubes for only 45-60 seconds. You want a thin crispy crust on the outside while the interior remains a perfect medium-rare.
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11
To plate, place two pieces of eggplant and two pieces of Wagyu in a shallow, warmed ceramic bowl.
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12
Drizzle two tablespoons of the warm dashi reduction around the base of the ingredients.
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13
Spoon a generous dollop of the Uni-Miso Sabayon over the Wagyu. Top with a small piece of the remaining fresh uni.
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14
Garnish with julienned shiso, myoga, and a small dot of fresh wasabi on the side of the beef.
💡 Chef's Tips
Always use Potato Starch (Katakuriko) rather than cornstarch; it produces a much lighter, crispier 'agedashi' crust that doesn't get gummy. When making the sabayon, do not let the eggs get too hot or they will scramble; the texture should be like a thick hollandaise. Score the eggplant deeply but carefully—this ensures the center cooks through at the same time the starch sets. If A5 Wagyu is unavailable, use a highly marbled prime ribeye, but ensure it is sliced thin enough to cook rapidly. Serve immediately; the contrast between the hot fried components and the airy, warm sabayon is fleeting.
🍽️ Serving Suggestions
Pair this with a full-bodied Kimoto or Yamahai style Sake to stand up to the richness of the Wagyu and Uni. A side of lightly pickled daikon (takuan) provides a necessary acidic crunch to cleanse the palate. Serve in a deep, dark-toned 'Kuro-Raku' bowl to make the orange of the uni and green of the shiso pop. Follow this dish with a light clear soup (Suimono) to transition the guest toward the final rice course.