Kitsune recipe

How to Cook Kitsune wagyu niku Discuss this article

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The signature dish

Kitsune wagyu niku
Chef Alex says: ‘Wagyu is a very popular dish in the Japanese cuisine, but in Kitsune this dish is made in a different way, not like any other restaurant recipe.’

The recipe

Ingredients
(Serves one)

• 1 tenderloin of 150g wagyu beef, (or your choice of good-quality tenderloin)
• 20ml dashi (a type of Japanese soup) stock
• 2g star anise
• 2g bay leaves
• 2g cinnamon
• 2g mint leaves
• Salt and black pepper
• 100g butter
• 50g inoki mushroom
• 5g capsicum – red or green
• 5g asparagus
• 5g ponzu (a citrus-based sauce)

Method

1. Marinate tenderloin with salt, pepper, dashi stock, bay leaves and cinnamon over night.
2. Sauté asparagus with a pinch of salt and black pepper.
3. Sear the beef with butter on a low flame for 10-15 minutes – depending on how you like it cooked.
4. Slice the tenderloin diagonally, lay on the asparagus, garnish with capsicum and serve with buttered inoki mushroom and ponzu.

The chef

Name: Manop Massakul
Nationality: Thai

Chef Manop (known to the team as Chef Alex) has experience from working at Shoji Sushi and Oishii Japanese, both in Miami Beach, America. Here he trained under a Japanese master chef from Nobu. He also worked for two years in Thai-Yamato, in downtown Bangkok, Thailand, before joining the team at Kitsune in the Fairmont Dubai.