A4 Wagyu with broccoli, carrots and Yakiniku dipping sauce

Japanese A4 Wagyu is packed with distinctive umami flavour and basically have a melt in your mouth sensation. Superb tender premium quality wagyu.

Author

Vic Teo

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• 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

1. Marinate with salt, pepper, garlic, rosemary and olive oil in a vacuum seal bag for at least 2 hours.
2. Sous vide at 53.9 deg C for 2 hours.
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.
4. Remove the wagyu from the bag and trim the fats at the edge of the steak.
5. Use the fats on a heated pan and heat for around 3 minutes to lubricate the pan.
6. Sear the wagyu for 1 minute each side till it turns brown.

Finishing Steps

1. Place on a cutting board after searing. Slice to strips and ready to serve.
2. Serve with boiled broccoli and carrots. Yummy!