Step-by-step HOW TO: Wagyu-Wrapped ‘Ahi
Chef Alan breaks down the steps for several recipes involving more complex processes. Here, he goes through the procedure for assembling his Wagyu-Wrapped ‘Ahi with Port Wine Sauce.
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- STEP 1: Cover a sushi rolling mat with plastic wrap. Lay overlapping beef slices on the plastic, leaving a ½-inch border all the way around.
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- STEP 2: Lay the shiso leaves on the beef, forming a rectangle of 3 leaves across and 2 down, overlapping the leaves by ⅓. Place the ‘ahi in the center of the shiso leaves. Season with salt and pepper.
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- STEP 3: The beef should form at least 3 layers around the ‘ahi when rolled.
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- STEP 4: Tightly wrap the beef around the ‘ahi.
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- STEP 5: Gently remove the plastic wrap.
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- STEP 6: The beef should be cooked through but the ‘ahi kept rare.
