{"id":3311,"date":"2025-11-04T13:16:46","date_gmt":"2025-11-04T12:16:46","guid":{"rendered":"https:\/\/asianorigins.es\/recetas\/?post_type=cp_recipe&p=3311"},"modified":"2025-11-10T10:18:39","modified_gmt":"2025-11-10T09:18:39","slug":"nigiri-de-wagyu-con-yema-curada","status":"publish","type":"cp_recipe","link":"https:\/\/asianorigins.es\/recetas\/receta\/nigiri-de-wagyu-con-yema-curada\/","title":{"rendered":"NIGIRI DE WAGYU CON YEMA CURADA"},"content":{"rendered":"

El Wagyu Nigiri con yema curada es una joya de la cocina japonesa contempor\u00e1nea que
\ncombina la riqueza de la carne wagyu ligeramente pasada por la plancha con la
\nuntuosidad y el sabor concentrado de una yema curada. Este plato equilibra texturas y
\nsabores: el arroz de sushi aporta suavidad y acidez, el wagyu ofrece su caracter\u00edstico
\nmarmoleo y umami, mientras que la yema curada a\u00f1ade un toque cremoso y salado que potencia cada bocado.
\nEs una preparaci\u00f3n que refleja t\u00e9cnica, elegancia y respeto por los ingredientes, ideal
\npara sorprender en una cena especial o disfrutar de una experiencia gourmet en casa.<\/h2>\n

Ingredientes<\/h3>\n
\n
Salsa de soja <\/a><\/span><\/div>\n
Aceite de s\u00e9samo tostado<\/a><\/span><\/div>\n
6<\/span> <\/span> yemas de huevo de codorniz<\/span><\/div>\n
180<\/span> grs<\/span> de arroz de sushi templado (ya aderezado con vinagre, az\u00facar y sal) <\/a><\/span><\/div>\n
6<\/span> <\/span> lonchas finas de lomo de wagyu premium <\/span><\/div>\n
Sal y pimienta negra reci\u00e9n molida <\/span><\/div>\n
Parte verde de la cebolleta o cebollino fino, picado <\/a><\/span><\/div>\n<\/div>\n

Instrucciones<\/h3>\n
\n
Curado de las yemas de codorniz: <\/div>\n
\n
\n

En un recipiente peque\u00f1o, mezclar salsa de soja con un chorrito de aceite de s\u00e9samo.
\nColocar con cuidado las yemas de huevo de codorniz (sin romperlas) dentro de la mezcla. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Dejar curar en fr\u00edo durante 2 horas. Esto concentrar\u00e1 su sabor y dar\u00e1 una textura cremosa y brillante. <\/p>\n<\/div>\n<\/div>\n

De los niguiri: <\/div>\n
\n
\n

Con las manos ligeramente h\u00famedas, formar bolitas ovaladas de arroz de sushi templado (de unos 20-25 g cada una). Colocar en una bandeja y reservar cubiertas con un pa\u00f1o h\u00famedo para que no se sequen. <\/p>\n<\/div>\n<\/div>\n

Sellado del wagyu (Aburi):<\/div>\n
\n
\n

Calentar una plancha o sart\u00e9n a temperatura alta. Engrasar con un peque\u00f1o trozo de
\ngrasa de wagyu (o una gota de aceite si no se tiene la grasa). Colocar las lonchas de wagyu y marcar solo durante unos segundos por cada lado, lo justo para que cambien de color. Salpimentar ligeramente y retirar enseguida para evitar que se cocinen en exceso.<\/p>\n<\/div>\n<\/div>\n

PRESENTACI\u00d3N <\/div>\n
\n
\n

Colocar cada loncha de wagyu sobre una bola de arroz. Decorar con un poco de cebollino picado o la parte verde de la cebolleta. Coronar cada niguiri con una yema curada (escurrida de la soja).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Servir en una bandeja con una peque\u00f1a pincelada o gota de soja a un lado. Opcionalmente, se puede flamear ligeramente el wagyu con un soplete justo antes de servir para potenciar el aroma tostado (\u201caburi\u201d).<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":3316,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-3311","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-sushi","cp_recipe_cuisine-japonesa"],"yoast_head":"\nNIGIRI DE WAGYU CON YEMA CURADA - Recetas asi\u00e1ticas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/asianorigins.es\/recetas\/receta\/nigiri-de-wagyu-con-yema-curada\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NIGIRI DE WAGYU CON YEMA CURADA\" \/>\n<meta property=\"og:description\" content=\"El Wagyu Nigiri con yema curada es una joya de la cocina japonesa contempor\u00e1nea que combina la riqueza de la carne wagyu ligeramente pasada por la plancha con la untuosidad y el sabor concentrado de una yema curada. Este plato equilibra texturas y sabores: el arroz de sushi aporta suavidad y acidez, el wagyu ofrece su caracter\u00edstico marmoleo y umami, mientras que la yema curada a\u00f1ade un toque cremoso y salado que potencia cada bocado. 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