A4 Wagyu with broccoli, carrots and Yakiniku dipping sauce

(3)
  • Rate This
Japanese A4 Wagyu is packed with distinctive umami flavour and basically have a melt in your mouth sensation. Superb tender premium quality wagyu.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Perfect results in a few simple steps.


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!

Latest Comments

129 F / 53.9 C Recipe Temp
Recipe Time
Prep Time