Grilled Belly of Wagyu Beef, Negi Onion and Mitsuba Green Sauce

by Tomos Parry, Brat

It was important for me to create a recipe inspired by everything I encounted in Japan, such as the yakitori-style skewers from Tokyo’s “Piss Alley”, beef belly from Wagyumafia and, from Kobe farms, hay and beef. I use fire: Japanese Binchotan charcoal in this case — that’s my main style of cooking at my restaurant, Brat. I’m Welsh, and so love negi (“Welsh onion” in Japanese, a vegetable similar to a leek). Finally, I add an almost European-style sauce of salsa verde but with mitsuba, Japanese parsley.

Serves 5-6 people INGREDIENTS

250g beef belly

3 negi onions or leeks

FOR THE SAUCE

2 anchovy fillets, finely chopped ½ tsp wasabi or Dijon mustard 1 tsp capers, finely chopped 1 clove of garlic, finely chopped 1 Tbsp red wine vinegar 50ml rapeseed oil

50ml extra-virgin olive oil 75g mitsuba (or parsley)

40g mint

25g tarragon

25g oregano

METHOD

Dice the belly into 2cm cubes (wagyu belly has a very high fat ratio and able to grill and still be tender). Immerse a negi (or leek) in the warm embers of an open fire and allow the outside to char completely. Remove from the heat and put in a container to allow the centre of the leeks to steam and cook. Once cool, remove the outer skin and cut the inside into 2cm pieces.

To make the sauce, put the first four ingredients in a bowl and stir in the vinegar. Gradually add both oils, stirring continuously, then add the finely chopped herbs. Leave for 1 hour, then season to taste. Thread alternating pieces of beef belly and negi on to a skewer. Gently grill over medium heat for 4-5 minutes on both sides. Remove from grill, bathe in the sauce and serve.