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How to Cook Wagyu Beef Yakiniku

How to Cook Wagyu Beef Yakiniku


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Yakiniku is the name for barbecue in Japan. Because it focuses on drawing out the natural flavour of the meat, many cuts of beef do not come marinated or pre-seasoned. Additional seasoning is often no more than a little sea salt, a squeeze of lemon or a light drizzle of Japanese ‘tare’ (dipping sauce) after the meat has been grilled. I like to brush the meat with a base ‘tare’ as it cooks, if you do this add the Furikake to the dressing after you have used the ‘tare’ as a glaze. 

Method for steak &  dressing 
  1. Mix together the ingredients for dressing and bring to a simmer.
  2. Remove to cool then separate ⅓ for brushing over the meat then fold through Furikake into the remainder for the table dipping sauce
  3. Season the steak then take a heavy based frying pan or  BBQ set for direct grilling and over a high heat and sear for 1 to 2  minutes on each side brushing the steak with a little ‘tare’ marinade as it cooks.
  4. Leave to rest for a minute or two before carving.

 

To serve 
  • Steamed rice, yakiniku dressing and flash fried greens scented with ginger & garlic.  

  • The Ingredients
  • for the steak
  • Wagyu steak , Fillet, rib eye, sirloin or steak strips
  • Sea salt
  • Fresh lemon to squeeze (optional)
  • for the Yakiniku dressing (tare)
  • 50ml 2 year aged soy sauce
  • 30ml Yuzu ponzu
  • 20ml Mirin
  • 30g Okinawan sugar
  • 10ml Rice vinegar
  • 1 clove garlic finely diced
  • 5g Furikake

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