Kobe Beef Nigiri with shaved black truffle

At this year’s Napa Truffle Festival Marketplace at Oxbow Public Market, attendees had the opportunity to see Chef Brian Santos in action as he created Kobe Beef *Nigiri with Shaved Black Truffle - a Japanese dish with a truffle twist that’s a beef lover’s delight). And the good news is that you can do this at home - the recipe is easy!

*Nigiri is a type of sushi consisting of a small ball or block of rice, smeared with wasabi and topped or wrapped in fish or meat. Chef Brian Santos Eiko’s at Oxbow Napa, CA Ingredients (Serves 6)

6 oz Kobe (Wagyu) beef prepared wasabi salt and pepper for seasoning sweet soy sauce sushi rice - prepared in advance 2-3 oz fresh black truffle and shaped into 6 blocks

Preparation

Trim any excess muscle off the meat and cut into six pieces. Season with salt and pepper, and sear meat on all sides - about 30 seconds each side, keeping the center of the meat rare.

Tip for cutting the meat for nigiri: the goal is to minimize the length of strands of connective tissues, while at the same time slicing the meat in such a way that it forms a slight concave shape that wraps perfectly around the block of rice. To do this, cut orthogonally (diagonally) to the lines of the connective tissue.

Assemble the nigiri by topping the rice with wasabi and wrapping the beef around the sides of the block of rice. Brush with sweet soy sauce and, using a micro plane, shave the truffle over the top. Serve immediately.