Japanese wagyu beef recipe

japanese-wagyu-beef-recipe-image-4 Cooking process

Source: Hidensha

Ingredients

Cooking Method

The cooking method is an essential part of the recipe. It’s not just about how you cook it but also what you do with your ingredients. You can make Japanese wagyu beef with various cooking methods, so don’t be afraid to experiment!

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The first step in making Japanese wagyu beef is marinating it in soy sauce and sake for at least an hour before cooking. This helps tenderize the meat, infuse some flavor, and add moisture from all those different liquids (which will evaporate during cooking).

After marinating your meat for an hour or so, remove it from its liquid bath by blotting off any excess liquid with paper towels—not only will this make them easier to slice later on down below, but if done correctly, then no water should get inside where there shouldn’t be any!

This Japanese beef recipe is a popular and nutritious dish from Japan. It’s also one of the world’s most expensive cuts of meat, with a price tag that can reach as high as $300 per pound (for top-quality wagyu). The Japanese love this cut because it has a rich flavor that different cooking methods can enhance.

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How to cook the beef brisket (koinobori)

Ingredients:

Koinobori is a cut of beef brisket called wagyu or black bull meat. It is one of the most expensive cuts in Japan. Australian Wagyu from Australia, the USA, and Canada are enjoying success in the Japanese market. When you buy Koinobori for the first time, it will be pretty fatty because it comes from three famous Japanese cattle breeds – Tajima, Matsuzaka, and Kurobe. However, once you break its skin after cooking, it turns into lean meat that melts in your mouth, like pork belly or roast beef.

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There are several parts to koinobori, but I will show you only the parts I generally use when cooking it at home. The other parts are typically used as a part of something else. So keep this in mind while reading this post: **As mentioned above, there is a gap between the second and third “bone” on the back side of koinoborii’s chest cavity – so some people call that area the “butterfly.” This gap can make cutting difficult with a knife because I need to grip and hold on tightly during cutting. So I would like to share my experience on how to remove this area using scissors .**

Some may say this makes koinobori tougher than other cuts, but it is better! It has become very tender after marinating overnight with teriyaki sauce made with soy sauce, mirin, sake, sugar, and salt. *The recipe below requires marinating overnight – please check if you have time before starting preparing*

If using non-Japanese knives/scissors (e.g., German knife), please use wild type such as Santoku knife.

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