wagyu

If there's anything better than a beautifully cooked steak, we don't want to know about it.

Recipe by chef Paul Baker of the Botanic Gardens Restaurant.

Grilled Mayura Station wagyu

1kg flank steak

(80 milliliters) extra virgin olive oil

garlic clove, thinly sliced

thyme

tsp each cumin and caraway seeds

tbs honey

(280 grams) thick Greek-style yoghurt

lemon

tbs sumac

telegraph cucumber, thinly sliced

fennel seeds

mint, leaves picked

tbs extra virgin olive oil

This winter warmer is all about a star cut of beef.

Wagyu beef hotpot

(125 milliliters) extra virgin olive oil

1.25kg wagyu chuck beef, trimmed,

eschalots, quartered

desiree potatoes,

carrots,

garlic cloves, thinly sliced

(15 grams) ginger,

star anise, crushed

cloves

cinnamon quills

bay leaves

oranges

tbs plain flour

(250 milliliters) Chinese rice wine (shaohsing – from Asian food shops)

(60 milliliters) soy sauce

(60 milliliters) mirin

(1.5L) beef stock

fresh shiitake mushrooms

parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456516001&=domain=del

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Wagyu Katsu Sandwich can cost as much as $200 in restaurants, which is why it's also known as the "most expensive sandwich in the world." It's not difficult to make, though, and with this recipe, you'll be able to make it at home complete with a tangy, sweet, and spicy homemade katsu sauce to go with the crisp, melt-in-your-mouth cutlet.

Wagyu Katsu Sandwich (Gyukatsusando)

Vegetable oil ((for frying))

Japanese sandwich bread ((thick-cut, lightly toasted))

sake

black pepper ((coarse grind))

onion powder

garlic powder

Worcestershire sauce

ketchup

honey

mustard

oyster sauce

A5 Grade Wagyu Sirloin ((2 steaks 3/4-inch thick))

coarse sea salt

all-purpose flour

panko ((about 1 cup))

Fill a heavy-bottomed pot with 1 1/2 inches of oil and preheat to 375 degrees F (190 C).

To make the Katsu Sauce, add the sake, black pepper, onion powder, and garlic powder to a small saucepan and bring to a boil. Continue to boil until the bubbles get big and shiny.

Add the Worcestershire sauce, ketchup, honey, mustard, and oyster sauce and let the mixture come to a boil again. Remove the sauce from the heat and let it cool.

For the Wagyu Katsu, sprinkle both sides of the steaks with the salt and black pepper.

Sprinkle the steaks with the flour and dust coat every surface of the meat with a thin, even layer. Pat the meat to dust off any excess flour.

Dip the beef in the beaten egg, coating every surface.

Place the egg and flour-coated meat on a bed of panko and it with panko, patting gently to help the panko adhere to the steak.

Add the steak to the preheated oil and fry for 30 seconds on one side. Flip the cutlet over and fry until it's golden brown (about another 30 seconds).

Transfer the fried Wagyu Katsu to a wire rack and drizzle with a generous amount of sauce. Repeat with the second cutlet.

To assemble the sandwich, place a whole Wagyu Katsu between two slices of toasted sandwich bread.

Trim off the crusts and slice the sandwich into halves or quarters.

http://www.youtube.com/watch?v=4niCyxwxcf8

This Wagyu Katsu Sandwich Recipe is stuffed with a crisp cutlet of premium Japanese beef and glazed with a tangy, spicy, sweet homemade Katsu Sauce.

Wagyu Katsu Sandwich

The combination of tasty wagyu mince and Asian flavours makes for an easy and versatile treat.

Korean wagyu beef bowl

wagyu thick skirt

cos lettuce

½ red capsicum

Tbsp ginger

garlic

Tbsp sesame oil

soy sauce

Tbsp brown sugar

spring onion

sesame seeds

Dice the capsicum; finely chop ginger and garlic separately. Mince or grind thick skirt.

Separate the lettuce into individual leaves and set aside.

Heat a large frying pan over medium-high heat.

Add the wagyu beef mince and cook, stirring and crumbling into small pieces until browned.

Add pepper, garlic, ginger and sesame oil, stirring until fragrant (approximately 2 minutes).

Then stir in soy sauce and brown sugar. Cook until the sauce is reduced and absorbed into the beef.

Spoon the stir-fried beef into the lettuce bowls.

Finely slice spring onion and add as garnish. Finish off with sprinkling of sesame seeds.

Serve with choice of Asian greens over brown rice; in lettuce cups with rice vermicelli; or with souple noodles accompanied by bok choy and a fried egg.

As all great chefs will confirm, working with quality ingredients is truly the key to culinary excellence. When you have access to the best ingredients in the world, the flavors, textures, and natural characteristics of the food speak for themselves.That’s exactly what we’re aiming for with this recipe for seared A5 Wagyu beef, wild mushrooms, and fresh wasabi.Even if you don’t have James Beard-level skills in the kitchen, this recipe comes together so easily and naturally, with minimal prep and less than 20 minutes of active effort.Better yet, the return on your investment here is outstanding. Expect a barrage of compliments from all directions if you serve this dish at your next dinner party or social gathering!Without further delay, let’s jump right into this epic recipe and offer some tips on how to get the best ingredients available.

Seared A5 Wagyu with Wild Mushrooms and Fresh Wasabi

Piece A5 Wagyu Ribeye (trimmed of excess fat)

Cups

Clove Garlic (smashed)

Tbsp Fresh Wasabi (grated)

Citrus Gem Greens and Flowers

Salt,

Sear Wagyu Beef to Perfection

Start by trimming excess fat from your Wagyu ribeye and keeping it within arm’s reach. Do not throw away this fat! It will be used shortly.  From there, bring your pan to high heat and sear your Wagyu beef quickly and carefully. Cooking Wagyu beef is not like preparing your typical steak or other types of protein, so we recommend reading up on the technique before you put it into practice.  Remember that less is more when it comes to cooking Wagyu. It does not take long for the meat to develop a golden-brown crust and warm the interior fat to achieve the desired texture.  As soon as your Wagyu is cooked properly (about one minute on each side), remove it from the pan and set it aside to rest.

Garlic and Mushrooms

Reduce the heat of that same pan to medium-high, and place the trimmed fat alongside the smashed garlic clove. Swirl the fat and garlic to release aromas and remove the garlic once all the fat is melted.  Then, add the wild mushrooms to the mixture and sauté for about four to five minutes until golden and crispy. Then season with salt while killing the heat to the pan.

Plating and Garnishing

By now, your beef is fully rested with the juices locked in. Slice it into thin strips and place appropriate portions onto plates.  Then build small piles of mushrooms next to the beef on the plate and spoon any additional fat from the pan on top of the ingredients.  Finally, sprinkle togarashi on top of the beef, and garnish the mushrooms with citrus gem flowers and leaves. Fresh wasabi can also be grated over the top or served on the side.

The humble Bò Kho is a meat representative of its cornucopia of ingredients, masterfully cooked. And the best part is, in the progressing days, it will continue to develop flavor as the aromatics (slowly) perfume and permeate the stew.  Nostalgia suggests serving the stew over a steaming bowl of rice. Or with a crumbly baguette.  My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

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Top Tags

Grilled Mayura Station wagyu

Wagyu beef hotpot

Wagyu Katsu Sandwich (Gyukatsusando...

Korean wagyu beef bowl

Seared A5 Wagyu with Wild Mushrooms...

Bò Kho [Vietnamese Beef Stew]

Top 6 wagyu recipes from across the web

The most viewed wagyu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Mayura Station wagyu

Wagyu beef hotpot

Wagyu Katsu Sandwich (Gyukatsusando...

Korean wagyu beef bowl

Seared A5 Wagyu with Wild Mushrooms...

Bò Kho [Vietnamese Beef Stew]

The most viewed wagyu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine