A4 Wagyu with broccoli, carrots and Yakiniku dipping sauce
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Ingredients for 2
350g of A4 or A5 grade Wagyu
Marinate with salt, pepper, garlic, rosemary and olive oil
1 clove garlic
1/4 cup of premium grade soy sauce
2 tbsp Mirin
2 1/2 tbsp white sugar
1 tbsp sake
2 tsp sesame oil
1/2 tsp white sesame seed
Directions
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Step 1
Marinate with salt, pepper, garlic, rosemary and olive oil in a vacuum seal bag for at least 2 hours.
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Step 2
Sous vide at 53.9 deg C for 2 hours.
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Step 3
Peel and chop the garlic. Gather all the ingredients in a saucepan and heat over medium to high heat until the sugar is dissolved. Stir constantly to prevent burning the sugar. Around 3 to 4 minutes. Add sesame seeds to the saucepan. Allow the sauce to cool for 10 minutes.
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Step 4
Remove the wagyu from the bag and trim the fats at the edge of the steak.
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Step 5
Use the fats on a heated pan and heat for around 3 minutes to lubricate the pan.
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Step 6
Sear the wagyu for 1 minute each side till it turns brown.
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Finishing Steps
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Step 0
Place on a cutting board after searing. Slice to strips and ready to serve.
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Step 1
Serve with boiled broccoli and carrots. Yummy!