Tuesday, April 28, 2015

Wagyu Steak with Braised Chestnut and Mushroom Selection with Sweet Potato Puree

Wagyu is all about fat.

The beef's high level of fat marbling is not just any fat but it has a high proportion of monounsaturated fats with high levels of omega 3 and 6. The soft low-melting point fat is therefore healthier than the regular saturated kind.

But I love Wagyu not for this health reason. People who know me or eat regularly with me know that I am someone who "Live to Eat" rather than "Eat to Live". I love Wagyu for its depth of flavour and melt-in-mouth texture and tenderness.

For this reason, I had opted to use this prized ingredient in this recipe as the main course for a project whereby I helped to develop a series of home-cooked fine dining recipes for a kitchen appliances brand recently.

I adopted a vibrant and colourful plating to go with the succulent Wagyu steak, the dish is not just so lovely to look at but taste divine as well.


4 slices Wagyu beef (each about 150g and 1cm thick)
Sea Salt and pepper

Sweet Potato Puree
600g sweet potato
50g butter
115g heavy cream
2 tbsp maple syrup
Salt and pepper

Braised Chestnuts and Mushroom
600g fresh mushroom 
8-12 chestnuts
2 tbsp raisins
4-6 cloves whole garlic (peeled)
2 tbsp dark soy sauce
1 tbsp mirin
1 cup chicken broth
2 tbsp olive oil

To assemble:
micro greens (Pea sprouts)
red radish slices
1 Japanese cucumber (Slice thinly, lengthwise)


Sweet potato puree

Peel and cut sweet potatoes into chunks. Bring to boil in medium saucepan of water and turn down to a simmer. Cover and cook for about 20 mins until very tender. Drain and puree sweet potatoes with a handheld blender until smooth. Add butter, heavy cream and maple syrup to the puree, and pulse again until all ingredients are incorporated and smooth. Set aside.

Braised Chestnuts and Mushroom

Heat olive oil in a medium saucepan. Add garlic and cook until just before brown. Add mushrooms, chestnuts and raisins, sauté for about 5 mins. Add dark soy sauce, mirin and chicken broth, simmer over low heat until the liquid is reduced by half.

Wagyu Steak

Season both sides of beef with sea salt and pepper. Sear in a pre-heated pan for 2 mins on each surface. Remove the beef from the pan and set aside to rest.

To assemble:

Soften cucumber slices with salt. Rinse and roll. Add a spoonful of sweet potato puree onto the serving plate. Place chestnuts and mushrooms around the puree. Sit Wagyu steak by the puree, covering it slightly. Garnish with micro green sprouts, red radish slices and cucumber rolls. Drizzle braising liquid, serve and enjoy.

An hour before cooking, remove the Wagyu from the refrigerator and bring it to room temperature. This allows the meat to cook more evenly and faster.

Wagyu steaks should not be seared quite as hot as normal beef. The flesh is more delicate and does not respond well to high temperature.


  1. Lovely dish, Alvin. You're an artistic cook!

  2. Wow Alvin, this looks straight out from a high-class restaurant, beautiful plating!

  3. Gosh, Alvin! Your plating is absolutely divine!

  4. I'm always in awe of your creations, Alvin! Absolutely gorgeous and totally enticing!


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