One of the most exciting parts of participating in the culinary community is seeing how culturally specific ingredients are shared, borrowed and reinvented to make something new, unique and absolutely delicious! Wagyu is a breed of Japanese cattle who are famously bred for their beef.
What makes Wagyu beef so special? Why is it one of the pricier meats you can find at a butcher shop? To put it simply, the taste is out of this world! Wagyu’s high fat content—as seen in the meat’s marbling—makes it taste buttery and subtly sweet with just the right amount of umami. No wonder chefs turn to Wagyu beef time and time again! Whether you’re interested in ordering a grass fed Wagyu dish from a restaurant or trying out a new Wagyu recipe at home, here are five ways Wagyu is used in international dishes that are simple enough to make at home.
What’s more American than a beef slider? When you think of a slider, your brain might go immediately to a small burger you can get at a fast food chain, but what if you elevated it using Wagyu meat? You’d basically have bite-sized perfection on a bun.
The star of the show is the Wagyu burger, so you can really choose your own adventure when it comes to how you’d like to garnish your slider. Start with a bun of your choosing. You can never really go wrong with a Brioche bun. The buttery flavor will compliment the taste of the Wagyu meat nicely. Add your lettuce, tomato, pickles, jalapenos, or whatever strikes your fancy. When choosing a cheese, a Pimento or Provolone cheese is a great option. Their flavor is light enough to avoid overpowering the meat. Drizzle a smoky aioli on top to finalize your dish. For a Wagyu slider you don’t need any kind of specialized rubs or seasoning, a generous amount of salt and pepper will do the trick every time!
Although the French are known for their traditional beef Tartare appetizers, the origins of beef Tartare are thought by many to be from present-day Mongolia. The French loved it so much that they’ve since adopted it as their own, so let’s talk about how to make a French inspired Wagyu Tartare.
Smokehouse steak is a staple here in many parts of the U.S., which is why you can find steakhouses in every major city with varying styles and menu options.
If you want to feel fancy by cooking Wagyu Beef like a master in your own home, that won’t be a problem! Pick up a cut of Wagyu from a local butcher shop. Before you start, rest your steak for about thirty minutes at room temperature. That way you’ll get an even cook when the time comes. Salt your steak on both sides to augment its natural flavor. Heat your cast iron pan up to a medium heat on the stove and grease your pan with the fat cap. Cook the first side for a minute and half. Remember that you’re shooting for medium rare with Wagyu. It’s really important that you don’t overcook Wagyu, because you’ll lose its famous fatty flavor.
Flip your Wagyu over and cook until the internal temperature is between 120 and 135℉, depending on how “done” you like your meat. After a five to ten minute rest, your steak will be ready to slice and serve!
You might be shocked to find out that spaghetti and meatballs isn’t actually a fully Italian dish! Spaghetti and meatballs are prepared and served in a variety of ways and have been greatly influenced by Italian American immigrants. Even if the dish isn’t 100 percent Italian, Spaghetti ‘n’ Wagyu Meatballs are100 percent delicious!
Ground your wagyu and combine with panko, milk, and an egg. Add truffle, parsley, truffle salt, and chili flakes as well! Bake them in the oven for 25 minutes at 425℉ Next you’ll add your favorite homemade marinara sauce. If you’re feeling really fancy, make your own pasta. It’s easier than you might think. Serve with garlic bread and a chef’s kiss!
If you’re not feeling too adventurous in the kitchen this week, leave the fine dining up to the West Seattle restaurants. After an excellent meal, Lady Jaye’s butcher shop can give you a few pointers if you’re feeling up to cooking your own Wagyu.
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