WAGYU Recipe

Yahata-maki

Original Yahata-maki is burdock, formerly a local specialty in Yahata area of Kyoto, which was rolled inside eel or loach meat. However, beef is popular for use in home cooking. Tender beef with slightly sticky fat is perfect for this dish, because it’s delicious and easy to make rolls out of.

 

Ingredients (for two servings)

10½ oz (300g) of beef short loin in
1/8 in. (3mm) thick slices
¼ stick of burdock
½ carrot
Some kinome (young leaf bud of Japanese pepper tree)

(A)

2/5 cup (100cc) sake
1/5 cup (50cc) ordinary soy sauce
1/5 cup (50cc) mirin (sweet cooking rice wine)
4/5 cup (200cc) dashi (Japanese soup stock)
1 tsp (5cc) light soy sauce
1/5 tsp (1g) salt
Starch as needed

Directions

1.Wash burdock thoroughly, cut into approximately 6 in. (15cm) long pieces and cut into four lengthwise strips.
Peel the carrot and cut into similar size as the burdock.

2. Put the burdock and carrot in a pan with dashi, salt and a light soy sauce and place pan over heat. When it starts boiling, remove from heat and set aside for awhile so as to let the flavour permeate the vegetables.

3.Take out the burdock and carrot and paper-dry them.

4. Powder some starch on sliced beef, and roll the beef around the burdock and carrot strip, covering them completely. After the rolls are made, powder its surface with some starch as well.

5. Put the rolls prepared in (4) in a very hot frying pan, with the loose side facing down, and brown the surface by rolling it in the frying pan.

6. When the meat is about 80% cooked, evenly pour (A) into the pan and dress the sauce around the rolls by evenly rolling them until the liquid is gone. Allow the rolls to cool until manageable, cut them into adequate sizes, place them on a dish and garnish them with kinome.

Nutrition Facts

Energy 768kcal
Protein 23.8g
Fat 54.8g
Carbohydrates 23.6g
Iron 1.7mg
Cholesterol 132mg
Dietary fibre 2.5g
Salt 3.8g

Sukiyaki

One of the best known Japanese dishes in the world is Sukiyaki. It originated from Gyu-nabe (beef hot pot)”, which became extremely popular in the Meiji Era immediately after the period of national isolation, when Western-style cuisine was imported from abroad.

Ingredients (for four servings)

18 oz (500g) thin slices of wagyu short loin
1 block of broiled tofu
4 shiitake mushrooms
1 pack of shirataki
1 onion
1 stick of burdock
1 bunch of green leek
4 eggs

Warishita (sukiyaki soup)

4/5 cup (200cc) sake
2/5 cup (100cc) ordinary soy sauce
1¾ oz (50g) sugar

Directions

1. Prepare warishita by mixing sake, soy sauce and sugar.

2. Whittle burdock by slicing the surface of burdock lengthwise. Slice it into thin pieces by rolling it over a cutting board like a pencil being sharpened.

3. Cut onion horizontally in approximately 1/3 in. (7mm) thick slices. Cut leek into segments approximately 2 in. (5cm) in length. Cut off the lower stem of the shiitake mushrooms and slice them diagonally.

4. Cut broiled tofu into bite-sized pieces. Coarsely cut and blanche shirataki.
Place beef and other ingredients in a sukiyaki pan and add warishita to simmer.

5. Dip the cooked ingredients in beaten egg before eating.

Nutrition Facts

Energy 700kcal
Protein 28.5g
Fat 52.3g
Carbohydrates 19.6g
Iron 3.3mg
Cholesterol 267mg
Dietary fibre 5.3g
Salt 1.8g