BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

A5 WAGYU ROTI DON INSPIRED BY FOOD WARS!

Name: A5 Wagyu Roti Don inspired by Food Wars!
Yield: 4
Ingredients: For the Beef; 1 A5 Wagyu Ribeye; salt; 4 tbsp unsalted butter (for basting); For the Garlic Rice; 3 tbsp beef tallow and butter; 4 cloves of garlic, thinly sliced; 1/3 cup fresh parsley, finely minced; 3 cups day old rice; salt; For the Beef; 1 A5 Miyazaki Wagyu ribeye steak, trimmed into thin strips; Kosher salt; For the Garlic Rice; 3 tbsp beef tallow and butter; 4 cloves of garlic, thinly sliced; 1/3 cup fresh parsley, finely minced; 3 cups day old rice; salt

Picture for A5 Wagyu Roti Don inspired by Food Wars!

1,062,203 views Tackle the legendary A5 Wagyu Roti Don inspired by Food Wars! A beautifully-seared, butter-based Wagyu ribeye served on fragrant garlic rice. With rich marbling and a melt-in-your-mouth texture, the Wagyu steak is sliced and arranged in a stunning rose pattern. Follow the anime's show-accurate version or Alvin's personal medium-rare preference.

4 servings

original

metric

Show-Accurate Inspiration

INGREDIENTS

For the Beef

1 A5 Wagyu Ribeye

salt

4 tbsp unsalted butter (for basting)

For the Garlic Rice

3 tbsp beef tallow and butter

4 cloves of garlic, thinly sliced

⅓ cup fresh parsley, finely minced

3 cups day old rice

salt

TOOLS

For the Beef

Chef's Knife

parchment paper

baking tray

cooling rack and baking tray

metal tongs

spoon for basting

heavy bottomed skillet or cast iron pan

meat thermometer

cutting board

wok

chopsticks

serving bowl

oven

DIRECTIONS

Preheat oven to 150° C.

oven

Trim any excess fat from the ribeye and divide it into two equal parts. Set it aside to be sliced thinly after cooking. Season both sides with salt.

1 A5 Wagyu Ribeye

salt

Chef's Knife

cutting board

Preheat the skillet over medium-high heat until ripping hot (it should almost be smoking). Place the steak directly in the pan with no oil; the rendered fat from the steak will serve as cooking oil.

1 A5 Wagyu Ribeye

heavy bottomed skillet or cast iron pan

Sear the steak for about 2 minutes per side until golden-brown on all sides. Remove from the pan and set aside. Clean the pan and save the rendered beef tallow for later use.

metal tongs

heavy bottomed skillet or cast iron pan

baking tray

parchment paper

Return the clean pan to medium heat. Add unsalted butter, and once it has melted, return the steak to the pan. Baste the steak by spooning the butter continuously over the meat for about 1 minute.

4 tbsp unsalted butter (for basting)

1 A5 Wagyu Ribeye

heavy bottomed skillet or cast iron pan

spoon for basting

Transfer the steak to a wire cooling rack set over a baking tray. Insert a meat thermometer into the thickest part of the steak. Reserve the butter and beef tallow left in the pan for the garlic rice.

cooling rack and baking tray

meat thermometer

Bake the steak in the preheated oven until it reaches an internal temperature of 65°C (150°F), about 10-12 minutes. Remove from the oven and allow the steak to rest for 10 minutes before slicing.

oven

For the Garlic Rice

In a wok or large skillet, melt the reserved beef tallow and butter over medium heat.

3 tbsp beef tallow and butter

wok

Add the sliced garlic and cook until golden brown and fragrant, about 2-3 minutes.

4 cloves of garlic, thinly sliced

A the day-old rice to the wok, tossing to coat each grain in the garlic-infused fat. Stir-fry for about 3-5 minutes until the rice is heated through.

3 cups day old rice

Season with salt to taste, and stir in the minced parsley. Set aside.

salt

⅓ cup fresh parsley, finely minced

For the Assembly

After the steak has rested, slice it thinly against the grain. Fan the slices out in a rose pattern on top of the garlic rice.

For the Beef

For the Garlic Rice

Chef's Knife

serving bowl

chopsticks

cutting board

Serve immediately while hot.

Alvin's Version

INGREDIENTS

For the Beef

1 A5 Miyazaki Wagyu ribeye steak, trimmed into thin strips

Kosher salt

For the Garlic Rice

3 tbsp beef tallow and butter

4 cloves of garlic, thinly sliced

⅓ cup fresh parsley, finely minced

3 cups day old rice

salt

TOOLS

Chef's knife

cooling rack and baking tray

metal tongs

heavy bottomed skillet or cast iron pan

meat thermometer

cutting board

wok

chopsticks

serving bowl

DIRECTIONS

Season the strips of Miyazaki Wagyu generously with Kosher salt.

1 A5 Miyazaki Wagyu ribeye steak, trimmed into thin strips

Kosher salt

Heat the skillet over medium-high heat. Sear the Wagyu in its own fat without adding any extra oil. Aim for a nice golden-brown crust. Cook the steak until it reaches an internal temperature of 49° C (medium-rare). Remove from the pan and let it rest.

1 A5 Miyazaki Wagyu ribeye steak, trimmed into thin strips

heavy bottomed skillet or cast iron pan

metal tongs

meat thermometer

For the Garlic Rice

In a wok over medium heat, melt the beef tallow and butter.

3 tbsp beef tallow and butter

wok

Add the sliced garlic and cook until golden brown.

4 cloves of garlic, thinly sliced

Once the garlic is golden brown, add the day-old rice and toss in the wok, ensuring every grain is coated with the fat.

3 cups day old rice

Season with salt to taste, then stir in the minced parsley. Set aside.

salt

⅓ cup fresh parsley, finely minced

For the Assembly

Slice the rested steak thinly and arrange the pieces in a rose-like pattern on top of the garlic rice.

For the Beef

For the Garlic Rice

chopsticks

serving bowl

Chef's knife

cutting board

Serve immediately.

Unlock this recipe

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN