Soy Marinated Wagyu with Congee, Ginger & Scallion

1. 1

   Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well.

2. 2

   Let this stand at room temp for at least 8 hours or over night.

3. 3

   Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces.

4. 4

   Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often.

5. 5

   Simmer until rice is broken down into porridge.

6. 6

   Season with salt, to taste.

7. 7

   Combine all ingredients

8. 8

   Marinte beef in sauce, quickly grill over very hot flames.

9. 9

   Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.

* Per serving · 4 servings · Values may vary.

No additional tips available.