In our previous wagyu blogs, we've highlighted how much care and time the farmers take to raise their wagyu cattle. We've also explained the rigorous grading process that the cattle and the meat goes through before being sold. In this blog, we will have a look at different ways wagyu can be cooked so you can make the most out of this special beef.
Probably, the most simple and enjoyable way to eat wagyu steak is pan-fried or grilled on a yakiniku barbecue to a medium-rare, seasoned with salt and pepper. Cooking like this will allow you to appreciate the untainted aroma and taste of the meat. The fat will also be at the perfect temperature to melt in your mouth.
If you would like to add a more of a Japanese twist to your wagyu steak, we recommend wasabi or yuzu for added seasoning. Our wasabi and yuzu dressing would be ideal but use sparingly as a dipping sauce.
Shabushabu - a type of Japanese hot pot is also a way to enjoy our wagyu slices. A shabushabu bowl is used to heat up a broth which vegetables and wagyu are cooked in. A variety of dipping sauces are served, such as ponzu, sesame, wasabi and yuzu based sauces.
Wagyu is also served raw as sushi in Japan! - However, we would not recommend doing this with our wagyu.
With this in mind, we have decided to give a few western alternatives to get the most out of your wagyu!
Wagyu tagliata
|
Wagyu steak 200g |
Sauce: |
Leave the steak out of the fridge for 30min, sprinkle some salt on the steak and steam fry it in olive oil for 1 min each side. (leave the lid on). (high heat)
sauce: mix and heat all the condiments together. Sprinkle some cheese and rocket on top.
wagyu marine with aubergine
| 200g of wagyu slice 1 aubergine |
Sauce: 2 tbsp of soy sauce 1 tbsp balsamic vinegar 1 tbsp of lemon juice 1 tbsp of olive oil garlic paste |
Mix all the condiments together to make the sauce to marinate.
Cut aubergine to small pieces and stir fry them.
once it's cooked, boil the meat for a few seconds, once the colour is pink, it's done.
once it's cooked, boil the meat for a few seconds, once the colour is pink, it's done.
Marinate both meat and aubergine in the sauce and leave it for a while. Sprinkle some watercress.
We also have some recipes for wagyu in the cookbook Tokyo - New Wave
