Wagyu, egg noodles, pickled shimeji


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The idea with this dish is really just to roll it up once plated and eat it like a sausage.


Wagyu beef

  • 400 g wagyu beef
  • Maldon sea salt flakes


Blast-freeze the wagyu and once frozen, slice on a gravity slicer on setting 3 to a thickness of about 1.5cm. Sear lightly on one side and season with sea salt flakes.

Combine the flour and salt. Add the duck egg and whisk in with a fork. Gradually add some water and mix well. Gather the mix with your hands and add water until a rough dough forms. Knead the dough and wrap in plastic. Le