Miso-Marinated Wagyu Rump Caps

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 250 g (9 oz) hatcho miso
  • 125 g (


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.