A4 Wagyu with broccoli, carrots and Yakiniku dipping sauce

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

• 

  Step 1

  Marinate with salt, pepper, garlic, rosemary and olive oil in a vacuum seal bag for at least 2 hours.

• 

  Step 2

  Sous vide at 53.9 deg C for 2 hours.

• 

  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.

• 

  Step 4

  Remove the wagyu from the bag and trim the fats at the edge of the steak.

• 

  Step 5

  Use the fats on a heated pan and heat for around 3 minutes to lubricate the pan.

• 

  Step 6

  Sear the wagyu for 1 minute each side till it turns brown.

• Finishing Steps

• 

  Step 0

  Place on a cutting board after searing. Slice to strips and ready to serve.

• 

  Step 1

  Serve with boiled broccoli and carrots. Yummy!

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