Cooking for triumph: Chef Wai Mon imparts guidance and delivers a flavorful wagyu mushroom kamameshi recipe for revelers
Chef Wai Mon's Wagyu Mushroom Kamameshi: A Modern Asian Culinary Delight
Chef Wai Mon, the head chef of CÉ LA VI Dubai, is renowned for his focus on refining modern Asian cuisine. In his latest creation, the Wagyu Mushroom Kamameshi, he showcases his mastery of core techniques and consistency, while maintaining the balance and cohesion that sets his dishes apart.
The recipe begins with the preparation of the ingredients. The pickles for the dish are made from cucumber, white radish, and carrot, cut into small bite-sized chunks and pickled for 24 hours in a mixture of rice vinegar, sugar, and water. The method for making the pickle juice is simple: heat the mixture in a pan until the sugar is fully dissolved, then let it cool down before use.
The rice for the dish is cooked with a unique base that includes sushi rice, vegetable stock, mushroom stock, tamari soy, chopped shiitake mushroom, sesame oil, and is cooked with salt to taste. The method for cooking the rice involves washing it, soaking it for 15 minutes, cooking it with the stocks and soy sauce, and adding sesame oil once cooked.
The main ingredients for the dish, aside from the rice, include wagyu flap steak or striploin, sauteed shimeji mushroom, furikake, fried onion, and spring onion. The method for cooking the wagyu and sauteing the shimeji mushrooms is not specified in the current paragraph.
The method for assembling the dish is not provided, but it is clear that the pickles, cooked rice, wagyu, mushrooms, furikake, fried onion, and spring onion are all key components.
Before taking on the position as head chef of CÉ LA VI Dubai, Chef Wai Mon had never focused on refining modern Asian cuisine in the way he does now. Previously, he was more focused on creating creative dishes and artistic plating rather than mastering core techniques and consistency. His current focus is on bold, balanced, and memorable modern Asian cuisine.
In addition to his culinary prowess, Chef Wai Mon values communication, calmness under pressure, and mutual respect in his team. He believes that amateur chefs should keep it simple and master the fundamentals, and that salt and garlic are two ingredients that can instantly improve any dish.
When cooking at home, Chef Wai Mon often turns to quick and easy recipes, such as warm prawns with lemon juice, olive oil, salt, and fresh basil.
With the Wagyu Mushroom Kamameshi, Chef Wai Mon has once again demonstrated his ability to create a dish that is both delicious and memorable. His focus on refining modern Asian cuisine is evident in every bite, making this dish a must-try for any food lover.
