THE WAGYU
(Real Japanese beef)
Basic characteristics and use:
- WAGYU is highly marbled. It is delicious in traditional Japanese preparations such as shab-shabu and sukiyaki.
- WAGYU marbling is graded by number. The ideal marbling number for steak is grades No. 7 and No. 8. If the number is higher, the steak may taste too buttery.
- WAGYU is available in various cuts. In Japanese (for example teppan-yaki - the Benihana-style of grill cooking) and Western preparations rib cuts, sirloin and fillets are for grilled or skillet sauteed steaks. Shoulder cuts, and rib cuts are used for yakiniku (Korean style barbecue). Sirloin, rib cuts and shoulder cuts are for shabu-shabu and sukiyaki. Other cuts may be used for stews, soups and grilling.
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Sesame dressing:
- 5 tablespoons white sesame paste
- 1/2 cup dashi (fish stock)
- 1/4 cup AKAZAKÉ MIRIN from MTC Premium, brought to a simmer
- 5 1/2 tablespoons KISHIBORI SHOYU from MTC Premium
- 1/2 pound WAGYU shabu-shabu cut from MTC Premium
- 4 inch square kombu (kelp)
- Mixed salad greens
- 5 cherry tomatoes cut into halves
- 1 peach, stoned and cut into thin wedges
- Olive oil and sea salt
In a bowl combine the sesame paste, dashi, mirin, and shoyu. Set the mixture aside.
In a pot add 3 qt. water with kelp and bring it to a boil. Have ready a large bowl of ice water. Cook the shabu-shabu thin sliced beef one at a time in the hot water, about 10 seconds. Immediately plunge the beef into the ice water to cool. Quickly pull the beef out, and rest on a colander. Cook all the beef slices.
In a bowl toss the salad greens, along with the tomatoes and peach with a little olive oil and salt. Arrange the vegetables on a serving platter. Top the vegetables with the drained beef. Serve the dish drizzled with the sesame sauce.
- Two 10 to 12 ounce WAGYU sirloin cut, about 1 inch thick, from MTC Premium
- 1/4 cup AKAZAKÉ MIRIN from MTC Premium, brought to a simmer
- 1/4 cup KISHIBORI SHOYU from MTC Premium
- 4 quarter-size sliced ginger with skin
- Orange peel from half orange
- Olive oil
- Gobo (burdock), cut into thin strips, using vegetable peeler, soaked in a bowl of cold water
- Vegetable oil
- BENÍMOSU, honey sweetened from MTC Premium
- Asparagus, boiled until crisp
In a bowl combine the AKAZAKÉ MIRIN, KISHIBORI SHOYU, ginger slices and orange peel, and marinate the beef for 1 hour, turning it over several times. Drain, reserving the marinade, and briefly wipe the beef with a paper towel.
In a heated skillet add a little olive oil and coat the surface with a thin layer. Add the beef and cook over medium heat until the bottom is golden. Turn over the beef and transfer the beef to a heated oven (350°F) and cook additional 6 to 8 minutes to the desired degree of doneness.
While cooking drain the burdock strips and wipe dry in a paper towel. Cook the burdock strips in the heated oil until golden and crisp
When the beef is done, transfer the beef to a warm plate and cover it with an aluminum foil. Add water to the skillet and deglaze. Add reserved marinade to the skillet and cook until it is reduced by half. Add a little BENÍMOSU to adjust the flavor. Serve the beef drizzled with the sauce and asparagus and burdock on the side.