Best Saga Wagyu Sukiyaki Recipes

Saga Wagyu Panzanella image

Provided by Masaharu Morimoto

Number Of Ingredients 18

1 ounce dried country bread, cut into 1-inch dice
5 cherry tomatoes sliced in half
1 ounce black olives, sliced
1/2 cucumber, cut into 1-inch dice
1/2 red onion, shaved julienned
Olive oil
Rice wine vinegar
Salt and pepper to taste
Preparation:
2 quarts kelp stock (water and dried kelp)
4 slices of Saga Wagyu, sliced 3/4 inch
salt to taste
Preparation:
(Setting bath)
2 cups water
2 .5 grams calcium chloride
35 grams basil leaves
4 grams sodium alginate

Steps:

Preparation:
For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste. Season with salt and pepper.
Keep cold until ready for use.
Preparation:
Keep one quart kelp stock at 160 degrees F. Chill the other quart.
Gently dip a slice of wagyu beef into the warm broth until cooked medium rare. Remove and place into the chilled broth.
Basil Caviar:
110 grams sugar
Preparation:
In a blender, combine water and calcium chloride and blend for 20 seconds. Reserve in a bowl.
In a sauce pot, combine sugar and water, bring to a boil. Remove from hear and add basil. Puree for 1 minute until bright green and then add sodium alginate.
Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water.
Plating:
Place panzanella salad in a bowl, top with chilled wagyu slice and basil caviar.

Saga Wagyu Tortilla image

Provided by Masaharu Morimoto

Categories main-dish

Number Of Ingredients 15

*8 ounces Saga Wagyu beef tenderloin, chopped finely
Salt and pepper, to taste
4 soft tortillas
4 cherry tomatoes, cut in 1/4
1 jalapeno, sliced thin, no seeds
1 small red onion, julienned
1 mango, diced
1 Asian pear, diced
1 ounce caviar
2 ounces mascarpone
micro cilantro
1 cup mayonnaise
2 tablespoon Chinese chili paste (tobanjan)
2 tablespoon sesame oil
1 tablespoon lime juice

Steps:

Combine ingredients for the spicy mayo.
For the beef, chop the tenderloin as fine as possible. Season with salt and pepper. Add 3 to 4 tablespoons of spicy mayo to taste.
Divide this mixture into quarters.
Mold it into a tortilla and garnish with tomato, a few slices of jalapeno, red onion, mango, pear, caviar, mascaporne, and cilantro.
*Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.

Japanese Beef and Vegetables: Sukiyaki image

Provided by Food Network

Categories main-dish

Time 55m

Yield 10 servings

Number Of Ingredients 12

3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef top round, trimmed and cut into julienne
4 ounces soy sauce
2 tablespoons granulated sugar
10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin*
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

Steps:

In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
Remove from wok and serve at once on a preheated dinner plate.

Soy Marinated Wagyu with Congee, Ginger and Scallion image

Provided by Masaharu Morimoto

Categories side-dish

Time 9h50m

Number Of Ingredients 12

4 slices of Wagyu, 1/4-inch thick, 2 1/2 ounces
1/4 cup short grain rice
2 tablespoons scallion oil
2 dried scallops
1 3/4 cup chicken stock
Sea salt
6 garlic cloves
3 tablespoons chopped ginger
2 tablespoons sugar
1/2 cup of soy sauce
1/2 cup mirin
2 teaspoons sesame oil

Steps:

Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well. Let this stand at room temp for at least 8 hours or overnight.
Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces. Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often. Simmer until rice is broken down into porridge. Season with salt, to taste.
Combine all sauce ingredients.
Marinate beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.