Name: Miyazaki Beef with Jerusalem Artichoke
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 14 oz A5 Miyazaki Wagyu Ribeye; 1 lb Jerusalem Artichokes (Sunchokes); 0.5 cup Heavy Cream; 2 tbsp Unsalted Butter; 1 cup Neutral Oil (for frying); 1 tsp Maldon Sea Salt; 1 tbsp Fresh Chives, finely chopped; 1 tsp Black Garlic Puree (optional garnish)

Main Dishes

Miyazaki Beef with Jerusalem Artichoke

Experience the pinnacle of Japanese beef with this buttery A5 Miyazaki Wagyu, perfectly balanced by the earthy, nutty flavors of Jerusalem artichokes. This dish features the vegetable in two textures—a silky smooth puree and paper-thin crispy chips—to complement the rich marbling of the steak.

Prep

20m

Cook

25m

Serves

Calories

720kcal

Qty	Ingredient
14 oz 400 g	A5 Miyazaki Wagyu Ribeye
1 lb 450 g	Jerusalem Artichokes (Sunchokes)
0.5 cup 120 ml	Heavy Cream
2 tbsp 28 g	Unsalted Butter
1 cup 240 ml	Neutral Oil (for frying)
1 tsp 5 g	Maldon Sea Salt
1 tbsp 3 g	Fresh Chives, finely chopped
1 tsp 5 ml	Black Garlic Puree (optional garnish)

2 Method

Step 1. Remove the Miyazaki Wagyu from the refrigerator 30 minutes before cooking to reach room temperature. Season lightly with sea salt.

Step 2. Scrub the Jerusalem artichokes thoroughly. Peel half of them, reserving the skins. Dice the peeled artichokes into small cubes.

Step 3. Place the diced artichokes in a saucepan with the heavy cream and a pinch of salt. Simmer over medium heat for 12-15 minutes until tender. Blend with butter until completely smooth. Keep warm.

Step 4. Using a mandoline, slice the remaining unpeeled Jerusalem artichokes into paper-thin rounds. Heat neutral oil in a small pan to 320°F (160°C) and fry the slices and reserved skins until golden and crispy. Drain on paper towels and salt immediately.

Step 5. Heat a stainless steel or cast-iron skillet over high heat. Since Wagyu has high fat content, no oil is needed. Sear the steak for 1-2 minutes per side for a perfect medium-rare. The internal temperature should be around 125°F (52°C).

Step 6. Let the beef rest on a warm plate for 5 minutes to allow juices to redistribute. Slice into 1-inch thick strips.

Step 7. To serve, spread a generous spoonful of the warm puree on each plate. Arrange the beef slices on top. Garnish with the crispy chips, chives, and dots of black garlic puree if desired.

·
Do not use oil when searing A5 Wagyu; the fat will render almost instantly and act as its own cooking medium.
·
Use a mandoline for the sunchoke chips to ensure they are thin enough to crisp up without burning.
·
If the puree is too thick, add a tablespoon of warm milk or more cream to reach a velvet-like consistency.
·
Slice the beef against the grain to maximize the 'melt-in-your-mouth' texture.

? FAQ

What makes Miyazaki beef special?

Miyazaki beef is 100% purebred Japanese Black cattle from the Miyazaki Prefecture, known for its intense marbling, cherry-red color, and 'Snowflake' fat distribution.

Can I substitute Jerusalem artichokes?

Yes, parsnips or celery root (celeriac) provide a similar earthy sweetness and creamy texture if sunchokes are unavailable.

How should I store leftover Wagyu?

It is best consumed immediately, but if you have leftovers, store them in an airtight container for up to 2 days and reheat very gently to avoid rendering out all the fat.

Do I need to peel Jerusalem artichokes?

The skin is edible and flavorful. For the puree, peeling ensures a whiter, smoother finish, but the skins are fantastic when fried into chips.