Miso-Marinated Wagyu Rump Caps

Name: Miso-Marinated Wagyu Rump Caps
Cuisine: Australia
Ingredients: 800 g (1 lb 12 oz) trimmed wagyu beef rump, sinew removed; 150 g (5½ oz) ichiban dashi; 75 g (2⅔ oz) mirin; 250 g (9 oz) hatcho miso; 125 g (4½ oz) saikyo miso

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

250 g (9 oz) hatcho miso
125 g (4½

Oceania
Australia
Sydney
Main course
Dinner
Gluten-free

Method

Mix the misos, mirin and ichiban dashi together in a bowl until smooth. Place the rump in a large vacuum bag and coat with the miso marinade. Seal in a chamber vacuum sealer on full to remove any air. Massage the miso so that the meat is completely covered and then refrigerate for 7–10 days to marinate.