FRIDGE FREESTYLN’ EP.21 @humansofwagyu @meetyourwagyu

THE DISH:
“Wagyu Burger” Tartar
-Tokoshima A5 Wagyu Tartare
-Miso Mustard Brioche Puree
-Wagyu Garlic Confit Hollandaise
-Shoyu Aomori Garlic 
-Cheese Crisp

PRIMARY INSPO
-What started as a passion for Wagyu as a fan led to Gui creating a social media page Humans of Wagyu that became a source for those looking & also a platform to showcase & highlight Japans Wagyu farmers. I wanted to create a dish that would showcase & highlight Wagyu in a way that’s more than just simply cooked/seared & also share & highlight Gui’s Burger & his love for wagyu
-Humans Of Wagyu led to Gui starting Gui’s Burger restaurant. The restaurant does one thing only; a Wagyu burger that’s on Japans Top 100 Burgers list. I wanted to take his signature burger & recreate it in a fine dining way. High brow/low brow - not just the dish but the actually recipe of a burger being made with only wagyu including the sauces & condiments 

SECONDARY INSPO
-The ingredients here are the star in every way. It’s using the best Wagyu(A5), the most sweetest garlic in Japan called Aomori, wagyu milk, wagyu fat, brioche buns made daily for the restaurant around the corner, the wasabi spray . I loved showcasing Japanese ingredients & using them in a way Gui didn’t expect or wouldn’t think; for example the essential health Vitamin C drinks being used as an acid 

COMPONENTS
Wagyu Tartare
-A5 Wagyu Picanha
-Shokuen Salt
-Iriomote Black Pepper
-Wasabi
-Lemon

Brioche Puree
-Wagyu Brioche
-Lemon
-White Miso
-Grainy Mustard
-Dijon Mustard
-Shoyu
-Wagyu Milk

Hollandaise
-Dragon Brand Eggs
-Vitamin C Drinks
-Wagyu Garlic Confit & Fat

Shoyu Garlic
-Aomori Garlic
-Seasoned Shoyu 

Extras
-American Cheddar Crisp

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