Authentic japanese wagyu beef from

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“Section: WAGYU COOKING STEPS

WAGYU COOKING STEPS

“Kura-Kura-furi,” The magic of basting

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Basting is a technique used to keep the beef moist and flavorful. You can baste your wagyu several times daily, but it’s best to do this when you plan to serve the meat.

To baste, start by carving out some fat from around the edges. Then place some salt in a ziplock bag and add water until it feels like 1/4 cup of liquid (you want enough juice, so pouring it into your basting bowl won’t be any pooling). Next, take 1/2 cup of soy sauce and mix with two tablespoons of honey or brown sugar until smooth, then add more if needed—this will give off an intense flavor! Pour half of this mixture over each side of your steak while they’re still warm from cooking them through; once cool down completely, arrange slices across the plate evenly spaced apart so guests can pick theirs up easily without touching other pieces first.”

Porting the steak to your grill

To port, the steak, bring it to room temperature before cooking. Then, grab your grill pan and heat over high heat until smoking hot. Add butter to coat the pan evenly (1 Tbsp per 2-3 steaks).

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Place steaks in a hot pan and cook for 4 minutes on each side for medium-rare (a little pink inside).

Serve with salad or vegetables.

Heat water for the shabu-shabu sauce.

Once your beef is cooked, heat water for the shabu-shabu sauce.

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Wagyu beef is very lean, so you will need to add fat or oil. You can use butter, olive oil, or vegetable oil, depending on how much extra flavor you want in your dish. Or you can also make your shabu-shabu sauce at home by combining soy sauce and mirin with sake or beer (if you’re feeling adventurous).

Serve with a bag of nori, Dovolani shells, and assorted toppings.

Serve with a bag of nori, Dovolani shells, and assorted toppings. Nori is a seaweed used in Japanese cuisine to wrap sushi, sashimi, and other dishes. Ovolini shots are small white or brownish-purple egg-shaped mollusks found in Italian markets or online. They’re sometimes called “oysters” in America; they have the same taste as oysters but without any shells on them (they’re even called “oyster crackers”). They go great with sushi; add some lemon juice for extra flavor!

The Japanese cultural treat of wagyu (Japanese cow) is becoming increasingly popular; it’s delicious and easily accessible once you’ve learned how to prepare it.

Wagyu beef is a type raised in Japan and exported to other countries. The Japanese culture treats it as a cultural treat, so you can find it at many restaurants and markets worldwide. It’s delicious, but it’s also expensive!

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If you want to try this authentic Japanese wagyu beef recipe from scratch, then follow these steps:

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