Kagoshima A5 Japanese Wagyu Recipes

DEFROSTING METHOD 

  • 48 hours before you’ve decided to prepare your Wagyu, remove from freezer and place in your refrigerator to fully defrost.
  • Once defrosted, take your Wagyu out of your refrigerator 15 minutes before cooking and allow it to come to room temperature.
  • DO NOT: Do not attempt to defrost your Wagyu at room temperature or under running water, and certainly never put Wagyu in the microwave.

COOKING TECHNIQUES

  • Heat pan on LOW heat as you are preparing your ingredients and increase to MEDIUM-HIGH when ready to cook. This will ensure your cast iron pan is heated evenly.   
  • Although you may wish to cook the Wagyu as one full steak, slicing into small 1-inch strips prior to cooking will deliver the best eating experience.  
  • Sprinkle with salt, and if desired, cracked black pepper before cooking. This is optional, as you may want to enjoy the natural flavor of the Wagyu unseasoned.    
  • Your Wagyu won’t need any fat or oil added to the pan, as the natural high fat and marbling of Wagyu will slowly melt out and be more than sufficient to provide a golden-brown exterior. 
  • Once heated, gently add your Wagyu to the dry pan and sear for 1 to 2 minutes on all sides. Be sure to also cook steak on rounded edges for 1-2 minutes to completely sear.     
    Note:  Cook steak 1-2 minutes per side for a rare steak; 3-4 minutes per side for medium rare.   
  • Remove your Wagyu from the pan and allow to rest for 5 minutes before slicing and enjoying. 

  

RECIPES

Pan Seared Wagyu Filet Mignon With Blistered Tomato And Roasted Corn

 

     

Serves: 2-4   

Prep time: 15 min. 

Cook time: 20 min. 

Ingredients 

  • (2) 8 oz. The Seasoned Carte Kagoshima A5 Japanese Wagyu Filet 
  • 1 cup grape tomatoes 
  • 1 tsp. fresh garlic, minced 
  • 1 ear of corn, kernels removed 
  • salt and pepper, to taste 
  • chopped parsley, optional 
     

Directions: 

  1. Remove Wagyu from refrigerator and pat dry with paper towel to remove any excess moisture. 

  2. Heat heavy bottom sauté pan or cast-iron pan over medium high flame. 

  3. If desired, season Wagyu with kosher or sea salt and fresh cracked black pepper. 

  4. Place in heated pan (no need to add oil as natural fat from steak will be enough to cook), and sear on first side 1-2 min until golden brown and flip steak. Allow steak to cook 1-2 minutes more. Be sure to also cook steak on rounded edges for 1-2 minutes to completely sear.  
    Note:  Cook steak 1-2 minutes per side for a rare steak; 3-4 minutes per side for medium rare.

  5. Remove steaks from pan and place on cutting board to rest.  

  6.  While Wagyu is resting add tomatoes and corn to skillet. 

  7. Cook until tomatoes start to blister (about 4-5 minutes). Add garlic and stir. Continue to cook until tomatoes and corn are heated throughout. Add chopped parsley if desired.

  8. Slice rested Wagyu steaks and top with tomato and corn mixture. 

 Chef's Notes: 

  • ¾ cup frozen corn can be substituted for fresh 
  • Save drained Wagyu fat and reserve for later use as you would butter or oil- sauté vegetables, roast potatoes, or baste other meats to add an unexpected umami element. 
  • Drizzle your finished dish with a good extra virgin olive oil 

   

  

Wagyu Strip Steak With Teriyaki Potatoes 

 

Serves: 2-4 

Prep time:  25 min. 

Cook time: 55 min.

 

Ingredients: 

  • (2) The Seasoned Carte Kagoshima A5 Japanese Wagyu New York Strips
  • 1lb. small red potato  
  • 2 Tbsp Butter 
  • 1/4 tsp fresh Ginger, grated 
  • 1/4 tsp fresh Garlic, minced 
  • 1 Green onion, finely chopped 
  • ¼ cup soy sauce  
  • ¼ cup Teriyaki sauce  
  • Fresh cracked black pepper 
  • 1 tsp toasted Sesame seeds (optional) 
  • 1 Tbsp. fresh cilantro, finely chopped (optional) \

Directions: 

      Potatoes 

  1. Wash potatoes under cold water and pat dry. 

  2. Preheat oven to 400°F. 

  3. Melt butter in sauté pan over medium flame and add butter to melt. Next add garlic, ginger, and scallion and cook about 1 minute, until fragrant.  

  4. Add soy sauce and teriyaki to garlic ginger mixture and allow to cook an additional minute. Remove pan from heat. 

  5. Cut potatoes into quarters and toss with teriyaki mixture to coat well. Season with cracked black pepper if desired. 

  6. Add potatoes and any sauce to roasting pan and place in oven. Cook for approximately 35-40 minutes stirring 2-3 times during cooking. 

  7. Potatoes are cooked when golden brown, and tender when pierced with a fork. 

  8. Garnish potatoes with chopped cilantro and sesame seeds if desired. 

          The Seasoned Carte Kagoshima A5 Japanese Wagyu

    1. Remove defrosted Wagyu from refrigerator and pat dry with paper towel to remove any excess moisture. 
         
    2. You can cook your steak as one piece, or cut your Wagyu into 1” strips (see photo above). 

    3. Heat heavy bottom sauté pan or cast-iron pan over medium high flame. 

    4. If desired, season Wagyu with kosher or sea salt and fresh cracked black pepper. 

    5. Place Wagyu in heated pan (no need to add oil as natural fat from steak will be enough to cook), and sear on first side 1-2 min until golden brown and flip steak. Allow steak to cook 1-2 minutes more. Be sure to also cook steak on rounded edges for 1-2 minutes to completely sear.  
      Note:  Cook steak 1-2 minutes per side for a rare steak; 3-4 minutes per side for medium rare. 

    6. Remove steaks from pan and place on cutting board to rest for 5 min. Slice steak and serve with Teriyaki potatoes 

    Chef's Notes: 

    • Use Roasted Garlic Herb Butter in place of regular butter, omit fresh chopped garlic 
    • Use petite whole potatoes and roast whole for a different presentation 
    • Reserve 2 Tbsp. of teriyaki mixture from potatoes and brush on Wagyu before cooking. 

       

        

    Wagyu Ribeye Street Taco With Pickled Carrots 

     

     

    Makes: 12-14 tacos

    Prep time: 20 min. 

    Cook time: 20 min. 

    Ingredients 

    • (1) 14oz.   The Seasoned Carte Kagoshima A5 Japanese Wagyu Ribeye 
    • 14 small corn tortilla 
    • 2 cups carrots, grated 
    • ¼ cup water 
    • ¼ cup rice vinegar 
    • ½ Tbsp. granulated sugar 
    • 1 tsp. kosher salt 
    • 1 Tbsp. fresh cilantro, chopped, plus extra sprigs for garnish 

     

    Directions: 

    1. Make pickling liquid by combining water, vinegar, sugar, salt and cilantro in a bowl and mix well to dissolve sugar and salt.  

    2. Add grated carrots to pickling liquid and allow to marinate in refrigerator for at least 1 hour, or as much as 24 hours. 

    3. Remove defrosted Wagyu from refrigerator and pat dry with paper towel to remove any excess moisture. 

    4. Heat heavy bottom sauté pan over medium flame. 

    5. If desired, season Wagyu with kosher or sea salt and fresh cracked black pepper. 
    6. Place Wagyu in heated pan (no need to add oil as natural fat from steak will be enough to cook), and sear on first side 1-2 min until golden brown and flip steak. Allow steak to cook 1-2 minutes more. Be sure to also sear steak on all rounded edges for 1 minute each to completely sear.  
      Note:  Cook steak 1-2 minutes per side for a rare steak; 3-4 minutes per side for medium rare. 
    7. Remove steaks from pan and place on cutting board to rest for 5-10 minutes 

    8. Remove pan from flame, drain off all the fat from pan, and gently wipe pan with a paper towel. Place corn tortillas in pan, 1-2 at a time, and toast for 20-30 seconds to warm through and toast lightly.  Using tongs, carefully remove toasted corn tortillas from pan, and continue to toast remaining tortillas

    9. Slice rested Wagyu steaks into thin strips

    10. Build your tacos- top each corn tortilla with pickled carrots, fresh cilantro sprigs, and sliced wagyu. 
        

    Chef's Notes: 

    • Make ‘rainbow’ pickled carrots using a colorful variety of carrots. 
    • Add different components to your taco, such as Pico de Gallo, guacamole, Cotija cheese, etc. 
    • Save drained Wagyu fat and reserve for later use as you would butter or oil- sauté vegetables, roast potatoes, or baste other meats to add an unexpected umami element. 

        

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