A5 Wagyu Toast

Kinoko Duxelle, Chimichurri, Wagyu Tallow Foam, Caviar, Chives, Milk Bread

Chefs Daniel Lee and Patrick Pham of Duckstache Hospitality | Houston, TX

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Adapted by StarChefs  |  October 2025  |  Photo: Alexander Zeren

INGREDIENTS

Chimichurri:
Yield: 1 cup
50 grams chopped cilantro
42 grams chopped flat-leaf parsley
13 grams chopped oregano
10 grams brunoise garlic
3 grams thinly sliced Thai chiles
50 grams red wine vinegar
2 grams kosher salt
87 grams olive oil

Kinoko Duxelle:
Yield: 1 cup
115 grams diced king trumpet mushrooms
60 grams thinly sliced shallots
12 grams thinly sliced garlic cloves
30 grams clarified butter
8 grams ponzu

Wagyu Tallow Foam:
Yield: 1 quart
900 grams A5 wagyu fat
50 grams smashed garlic
25 grams thyme
10 grams MSG
1½ grams bronze gelatin, bloomed

To Assemble and Serve:
Yield: 1 serving
1 slice milk bread
4 grams browned butter
38 grams diced A5 wagyu ribeye
6 grams chile-garlic sauce
5 grams caviar
Thinly sliced chives

METHOD

For the Chimichurri:
In a mixing bowl, combine herbs, garlic, and chiles. Generously season with salt and let sit 5 minutes at room temperature. Add vinegar and olive oil. Mix until fully combined. Set aside.

For the Kinoko Duxelle:
In a sauté pan over medium-low heat, combine mushrooms, shallots, garlic, and butter Sweat until alliums are soft and translucent. Transfer mixture to a food processor. With the machine running, slowly stream in ponzu. Process until smooth. Season with salt and set aside.

For the Wagyu Tallow Foam:
In a rondeau over medium heat, add wagyu fat. Cook until fully rendered. Add garlic, thyme, and MSG. Reduce heat and let simmer 30 minutes. Strain and whisk in bloomed gelatin. Strain and transfer mixture to an iSi dispenser charged with two cartridges. Set aside.

To Assemble and Serve:
Brush milk bread with brown butter. Transfer to a sauté pan over medium heat and toast until golden. Set aside. In a mixing bowl, combine wagyu, chile-garlic sauce, and 4 grams Chimichurri. Set aside. Place toast on a serving plate. Top with 15 grams Kinoko Duxelle followed by seasoned wagyu mixture. Pipe 4 grams Wagyu Tallow Foam over top. Garnish with caviar and chives.

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