FLAP MEAT ‘BISTECCA ALLA GIAPPONESE’ WITH GORGONZOLA CREAM SAUCE AND KIZAMI WASABI

STEAK

150g Washugyu Flap Meat or Washugyu Tenderloin

3g Salt 1g black pepper

SAUCE

SERVES 1-2

PREP TIME 5 mins

200g fresh cream ½ tbsp shoyu sauce 50g gorgonzola cheese 30g frozen Kizami wasabi Salt

White pepper

COOK TIME 20 mins

PASTA SIDE DISH AGLIO OLIO PEPERONCINO

40g fettuccine

10ml pure olive oil 5g chopped garlic ½ tbsp red hot chilli pepper

TOPPING

Italian parsley Pink pepper

To cook the steak, sprinkle salt and pepper on both sides of the meat.

Heat frying pan over high heat and pan-fry with oil (each side, 2–3 minutes).

Reduce heat to low, cover and pan-fry further (Rare: 1–2 minutes, Medium rare: 3–4 minutes, well-done: over 5 minutes).

Place it on a dish for 2–3 minutes before cutting the meat.

For sauce, put fresh cream and gorgonzola cheese in a pan. Melt and boil down.

Turn off heat and add Kizami wasabi and shoyu sauce. Season with salt and pepper.

For side dish, boil pasta and fry garlic, pepper and chilli pepper in olive oil.

Place the pasta on a plate, and place cut meat on it. Pour sauce over. Sprinkle with chopped Italian parsley, and decorate with a small amount of pink pepper.