Umami Bomb Wagyu Donburi with Miso-Glazed Eggplant and Crispy Lotus Root

Instructions

1. 1

   Cut the Wagyu beef into 1-inch cubes. In a large pot, combine soy sauce, mirin, sake, dashi stock, sugar, minced garlic, and grated ginger. Add the Wagyu beef, ensuring it's submerged in the liquid. Bring to a simmer, then cover and cook on low heat for at least 2.5 hours, or until the beef is extremely tender.

   ~150 min
2. 2

   While the beef is simmering, prepare the eggplant. Slice the Japanese eggplants into 1-inch rounds. In a small bowl, whisk together the white miso paste, mirin, and sugar to create the glaze.

   ~5 min
3. 3

   Once the beef is tender, remove it from the braising liquid using a slotted spoon. Strain the braising liquid into a saucepan and simmer to reduce into a thicker sauce. Return the beef to the reduced sauce and set aside.

   ~10 min
4. 4

   Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush generously with the miso glaze. Bake for 15-20 minutes, or until tender and slightly caramelized, flipping halfway through.

   ~20 min
5. 5

   Peel the lotus root and slice it very thinly using a mandoline slicer. Rinse the slices under cold water and pat them thoroughly dry with paper towels. Heat vegetable oil in a frying pan to about 350°F (175°C). Fry the lotus root slices in batches until golden brown and crispy. Drain on paper towels.

   ~15 min
6. 6

   To assemble, spoon hot cooked Japanese rice into serving bowls. Top generously with the tender Wagyu beef and its rich sauce. Arrange the miso-glazed eggplant slices over the beef. Garnish with crispy lotus root chips and finely chopped scallions. Sprinkle with toasted sesame seeds.

   ~5 min