Chef Sami | A5 Towada Wagyu Rib Cap with Bitter Melon

Chef Sami’s Charcoal-Grilled A5 Towada Wagyu Rib Cap with Bitter Melon, Sweet Peppers & Thai Herbs

A vibrant, fire-cooked dish pairing richly marbled A5 Towada Wagyu rib cap with bitter melon, smoky peppers, fragrant herbs and a sharp, umami-rich Asian dressing.

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About Towada Wagyu

Towada Wagyu is our exclusive range of Japanese Wagyu raised in the picturesque Towada region of Japan. Graded A5-the highest Japanese yield and quality grade-it displays an exceptional level of fine, evenly distributed marbling. This gives the beef its characteristic buttery tenderness, rich flavour and luxurious mouthfeel.

For this recipe, Chef Sami uses the rib cap: a prized cut taken from the outer edge of the ribeye. Particularly succulent and intensely flavoured, it is ideally suited to fast cooking over hot coals. The heat creates a deep, caramelised crust while gently rendering the intricate marbling within.

Serves 2-3

Ingredients

• A5 Towada Japanese Wagyu rib cap, cut into generous skewer-sized pieces
• 1 bitter melon
• 3-4 sweet green peppers
• 1 small handful Thai basil leaves, picked
• 1 small handful mint leaves, picked
• 1 Thai chilli, finely sliced
• 5g fresh lemongrass, very finely sliced
• 1 lime leaf, finely shredded
• Juice of 1 lime
• 10g fresh ginger, peeled and finely grated
• Sea salt
• Freshly ground black pepper

For the dressing

• 1 teaspoon yuzu kosho
• 1 tablespoon white miso
• 1 tablespoon tamari or soy sauce
• 1-2 tablespoons neutral oil
• A splash of water, if needed

Method

1. Light the barbecue and allow the coals to become extremely hot. If using wooden skewers, soak them in water for at least 20 minutes.
2. Cut the bitter melon lengthways and remove the seeds and soft central pith. Dice the flesh into rustic, bite-sized cubes and season generously with salt. Leave for 15 minutes to draw out moisture and soften some of its natural bitterness.
3. Rinse the bitter melon briefly, then drain and pat dry. Add the Thai basil, mint, chilli, lemongrass, lime leaf, lime juice and ginger.
4. Whisk together the yuzu kosho, miso, tamari and oil. Add a splash of water if needed to loosen it. Pour most of the dressing over the bitter melon, reserving a little for glazing the beef. Toss well and leave to marinate.
5. Place the whole sweet peppers directly onto the hot coals. Turn occasionally until their skins are blistered and blackened and the flesh has softened. Allow them to cool slightly, then remove any excessively burnt skin, along with the stalks and seeds. Roughly chop and fold through the salad.
6. Thread the Towada Wagyu rib cap onto skewers, leaving a little space between each piece. Season lightly with salt and pepper—the exceptional flavour of the A5 beef needs very little embellishment.
7. Grill over the hottest part of the barbecue, turning regularly, until the beef develops a deep golden crust. The rib cap’s abundant marbling will render quickly, so watch it closely and be mindful of flare-ups.
8. During the final moments of cooking, brush the beef lightly with the reserved dressing. Allow it to caramelise briefly without burning the miso.
9. Rest the skewers for a couple of minutes. Spoon the smoky bitter-melon and pepper salad onto a serving plate, add the Wagyu skewers and finish with extra Thai basil and mint leaves.

Chef Sami’s tip: A5 Towada Wagyu rib cap is exceptionally rich, so keep the accompanying flavours fresh, sharp and lightly bitter. They will balance the beef while allowing its natural sweetness and delicate marbling to remain the focus.