Serves 4


Wagyu Beef

400g of Japanese Joshu Wagyustrip loin

Vegetables Crisp

1 carrot

1 parsnip

1 beetroot

1 sweet potato

20 g of Pantelleria Capers

1tbsp of Rapeseed oil

½ teaspoon of salt

½ teaspoon of sugar

¼ tsp of paprika

¼ tsp of turmeric

Ground black pepper

Smoked garlic sweet mustard soy glaze

200 g of light soy sauce

2 smoked garlic clove

50 ml of Yakiniku sauce

120 g of orange blossom honey

300 g of good quality sake

100 g of rice vinegar

60 g of ginger

1 tbsp of Dijon mustard

To Garnish

Red mustard frills, purple shiso


Vegetables crisp

Preheat the oven to 180C.Place seasoning ingredients in a jar and shake to mix.Peel the vegetables and slice thinly with a mandolin or vegetable peeler. Lay them between layers of paper towels to absorb the excess of the moisture. Place the slices in a bowl, add oil mixture and stir with one hand to coat.Spread the vegetables out on a tray covered with baking paper and place on lower shelf of the oven for 10 minutes. Check they are not burning and continue for another 5-10 minutes until golden brown. Remove and allow to cool and crisp up.

Smoked garlic sweet mustard soy glaze

Combine all the ingredients together in a sauce pan. Bring to boil and then reduce to low heat until glaze.

To Garnish

Cut the Wagyu in thin slices and place 100g in each plate, slightly flamed with the blowtorch. Add the mix vegetable crisp on top, and drizzle with the smoked garlic sweet mustard soy glaze. To finish, garnish with red mustard frills and purple shiso.

Twist Crawford

42 Crawford Street,

London,W1H 1JW