Wagyu Beef Gunkan Maki and Miso-Cured Quail Yolk

Preparation info
  • Makes —


    gunkan maki
    • Difficulty


    • Ready in

      15 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

This dish dates back to my days in London at Roka, where we served a very similar dish with caviar. However, I prefer the creamy fullness the egg yolk gives the beef. I use this dish as an icebreaker – getting food onto people’s palates quickly is the key to any great event. Gunkan means ‘battleship’, hence the shape, and is a form of nigiri sushi.