This recipe 🥬 was created by Olaf Baumeister to match our Wagyu Filet and was prepared together during a tasting at Villa Wesco.
You will need the following ingredients for 3 people:
- 300-400g Wagyu filet ➡ available in the online store
- 50 ml barrel-aged soy sauce
- 1/2 tsp starch
- 1/2 tbsp roasted sesame oil
- 1/2 tsp lime juice
- 1/2 tbsp honey
For the sesame spinach:
- 1.5 kg root spinach
- salt, pepper, nutmeg
- 1/2 tbsp. kimchi seeds or toasted light sesame seeds
For the wan tan leaves:
- 6 wan tan leaves
- oil for frying
- 1/2 tbsp. sesame seeds
- Salt
Deep fry the wan tan leaves in hot fat (190 degrees) until golden brown, drain on a kitchen towel and sprinkle with sesame seeds and salt. Then bring the soy sauce to a boil and lightly thicken with starch. Then mix with the remaining ingredients and let cool.
Divide the wagyu fillet into smaller pieces and soak in the soy mixture for 10 minutes. Then fry in a preheated pan until hot on all sides. Meanwhile, clean the spinach and cook in boiling salted water for 30 seconds until al dente, cool in ice water and then pat dry. Marinate the spinach with the soy mixture and serve immediately.
We hope you enjoy cooking this dish and wish you bon appétit!
