Wagyu Crumpet with Szechuan Honey by Fallow

Ingredients

• 250 ml whole milk
• 250 ml water
• 7 g active dry yeast
• 300 g plain flour
• 1 tsp fine salt
• 1 tsp baking powder
• 2 tbsp neutral oil, for greasing molds
• 100 g butter, softened
• 1 tbsp Marmite
• 2 tbsp Szechuan peppercorns
• 2 dried chilies
• 2 garlic cloves
• 60 ml honey
• 60 ml white vinegar
• 200 g wagyu beef slices
• 2 handfuls rocket
• 4 large eggs
• 120 g dashi sour cream
• 2 tbsp kimchi sesame seeds

Instructions

1. Warm the milk and water to lukewarm, about 38°C/100°F, then stir in the yeast and let stand for 5 minutes until foamy.
2. Whisk the flour, salt, and baking powder in a bowl, then pour in the yeast mixture and mix until smooth.
3. Strain the batter through a fine sieve, cover, and refrigerate overnight or at least 8 hours to proof.
4. Heat lightly greased crumpet molds over medium heat, pour in the batter, and cook 4-5 minutes until bubbles set and the bottoms are golden.
5. Flip the crumpets and cook 1-2 minutes more until crisp and evenly browned.
6. Toast the Szechuan peppercorns and dried chilies in a dry pan for 1-2 minutes until fragrant, then blend with the garlic.
7. Simmer the honey and vinegar in a small pan for 1 minute, stir in the blended spice mixture, then strain through a fine sieve.
8. Mix the softened butter with Marmite, spread over the crumpets, and toast in a 200°C/400°F oven for 3-4 minutes until caramelized.
9. Poach the eggs for 3-4 minutes until the whites are set and the yolks are runny.
10. Top each crumpet with rocket, wagyu slices, a poached egg, dashi sour cream, and kimchi sesame seeds, then drizzle with Szechuan honey.