Delicious recipes with Japanese Wagyu beef

Japanese Wagyu beef is a perfect ingredient for festive feasts. With a rich and savory flavor, Japanese Wagyu beef makes any meal delicious and special without too much cooking. Let’s give it a try!

Recipes by Riko Yamawaki

Japanese Wagyu Beef Shabu-shabu with Alishan Tea Broth

This recipe features two different cuts of beef, sirloin marbled with tasty fat and lean round meat with wonderful beefy flavor, served with two different sauces.
Lightly swish Japanese Wagyu beef in the broth flavored with Alishan tea (or Oolong tea). The bitter taste of the tea goes perfectly well with the unique nutty flavor of Japanese Wagyu beef. Enjoy this new shabu-shabu with a pleasantly bitter, fresh taste!

Ingredients for 5 servings (The vegetables are optional)

Shabu-shabu slices of Japanese Wagyu beef sirloin	400 g
Shabu-shabu slices of Japanese Wagyu beef round	400 g
Bean sprouts	100 g
Enoki mushrooms	100 g
Shiitake mushrooms	4
Sprouts (e.g. radish sprouts)	100 g
Welsh onions	3
Alishan tea leaves	1/2 cup
Kombu (a business card size piece of dried kelp)	15 g
Water	1.5 L

Ingredients for Sauce A

Taiwanese oranges	2
Kumquats	10 k
Soy sauce	1 cup (200 mL)
Black rice vinegar	100 mL

Ingredients for Sauce B

White sesame paste	6 tbsp
Soy sauce	3 tbsp
Brown sugar	1 tbsp
Soybean milk	1 cup

Steps

1 Put the kombu and Alishan tea leaves in a shabu-shabu pot (a large pot with a wide opening) and fill the pot seven tenths of the way with water. Keep it aside for about 20 minutes.
2 Wash and cut all the vegetables and mushrooms into easy-to-eat pieces and place them on a serving platter (or basket).
3 Make sauces. To make Sauce A, squeeze the oranges and kumquats to make juice and add the soy sauce and vinegar to the juice. To make Sauce B, mix all the ingredients together.
4 Place the pot from Step 1 over medium heat. When it comes to a boil, lightly swish the beef in the broth for a few seconds and dip it in a sauce of your choice.
* The temperature should be 70 °C (as hot as coffee).

Recipes by Riko Yamawaki

Japanese Wagyu Roast Beef

In this recipe, a whole round roast is cooked in a flying pan with aluminum-foil paper.
Japanese Wagyu beef, which has a robust beefy flavor and tastes delicious when cooked medium-rare, distinguishes itself when cooked in a large block. Because the success of roast beef depends on the quality of the meat you are using, use Japanese Wagyu beef to make it.

Ingredients for 4-5 servings (easy-to-handle quantity)

Japanese Wagyu beef round roast	600 g
Red wine	1 cup
Onions	3
Salt	1 tsp or less
Soy sauce	100 mL
Grain mustard	4 tbsp

Served with radishes, rosemary, or whatever you like

Steps

1 Cut the onions into half-moon slices. Place the meat between two layers of the sliced onions in a container deep enough to hold the whole, pour red wine, place a piece of paper on top (to prevent the meat from drying out), and keep the container (in the fridge) for 30 to 120 minutes.
2 Take the meat out of the fridge 10 minutes before cooking. Brush vegetable oil on the bottom of a frying pan and put the meat in the pan. Sear over medium heat until browned on the outside.
3 When the meat is browned on three (or four) sides, cover it with aluminum-foil paper and roast slowly over low heat for about 30 minutes (until it becomes as firm as the palm of your hand), turning it over a few times.
4 Put the onions and red wine from Step 2 in a saucepan and place it over medium heat. Bring it to a boil. Once the onions are softened, add the soy sauce. When it comes to another boil, turn off the heat.
5 Soak the meat from Step 3 in the sauce from Step 4 and keep them aside to cool down. When the meat cools down, cut it into slices and place them on a serving platter. Serve it with the onions kept aside earlier, as well as the radishes, each cut into four wedges, and the grain mustard.

Recipes by Riko Yamawaki

Wagyu Beef Shabu-shabu Salad with Miso Dressing

Japanese-made Wagyu beef tastes even better when it is cooled down and covered with dressing.
This recipe features a beautiful festive salad made with cold Wagyu beef shabu-shabu and seasonal vegetables.

Ingredients for 4-5 servings

Shabu-shabu slices of Japanese Wagyu beef (e.g. sirloin and round)	300 g
Romaine lettuce leaves	10
Baby leaves	100 g
Red radishes (red outside and white inside)	200 g
Cherry tomatoes	20

Dressing Ingredients

Fresh lemon juice from two lemons	About 5 tablespoons
Olive oil	6 tbsp
Miso paste	4 tbsp
Honey	2 tsp

Steps

1 Boil water in a pot. Put some cold water and ice cubes in a bowl.
2 When the water temperature reaches around 70 °C (as hot as coffee), lightly swish the meat back and forth. When it turns light pink, put it in the ice water to cool.
3 Wash and dry the romaine lettuce. Arrange the lettuce on a serving platter, placing larger leaves on its outer edge and the remaining leaves in its center. Wash the baby leaves and dry them completely (with kitchen paper).
4 Cut the red radishes into round slices and put them in ice water (to make them crisp). Dry them with kitchen paper. Cut the cherry tomatoes into halves.
5 Make a dressing. Mix the olive oil and fresh lemon juice and whisk to emulsify. Then, add the miso and honey and mix them all together.
6 Dry the meat from Step 2 and put it in the dressing from Step 5. Coat the meat all over with the dressing.
7 Put the meat from Step 6 on the lettuce and baby leaves from Step 3. Top them with the radishes and cherry tomatoes from Step 4.

Recipes by Riko Yamawaki

Japanese Wagyu Beef Soup with Clams and Green Beans

This recipe features a richly flavored, beautiful soup – a delicious blend of Japanese Wagyu beef and Taiwanese clams. Don’t forget to use shabu-shabu slices of Japanese Wagyu beef.

Ingredients for 4 servings

Shabu-shabu slices of Japanese Wagyu beef (e.g. sirloin and rib)	200 g
Large clams	12
Green beans	30 g
Kombu broth (or water)	600 mL
Sake (rice wine; Japanese sake is desirable)	200 mL
Salt	1/2 tsp
Soy sauce	1 tsp

*To make kombu broth, soak 30 g of kombu (dried kelp) in 1.5 mL of cold water for one night.

Steps

1 Put the kombu broth, sake, and clams in a pot and place it over medium heat. Bring it to a boil. Once the clams open up, remove the scum. Season it with the salt and soy sauce.
2Cut the meat into 5-centimeter wide slices. Lightly swish the sliced meat in the soup from Step 1 for a few seconds and put it in a bowl. Pour the soup from Step 1 over it.
Put an edible flower on top if you have one.

Recipes by Riko Yamawaki

Sushi Rice Mixed with Wagyu Beef and Seasonal Vegetables

Japanese Wagyu beef is also renowned for its rich flavor and marbling. Stir-fry the beef and mix it and its juice with rice to make a chirashizushi-like festive dish.
Use seasonal vegetables to create this delicious recipe.

Ingredients for 5-6 servings (easy-to-handle quantity)

Steamed rice	2 cups

Sushi Ingredients

Slices of Japanese Wagyu beef (e.g. rib and round)	200 g
Canola flowers	200 g
Tomato	1
Paprika	1/2
Shimeji mushrooms	100 g
Salt	1 tsp
Black pepper	Pinch

Sushi Vinegar Ingredients *

Rice vinegar (white vinegar)	1 cup
Brown sugar	5 tbsp
Salt	1 tsp

Steps

1 Make sushi vinegar. Mix all the sushi vinegar ingredients marked with an asterisk until the sugar is dissolved completely. Pour the vinegar, one-half or one-third at a time, over the steamed rice and stir to mix them up. Keep it aside to cool down.
2 Cut the meat into 3-centimeter wide slices. Cut the canola flowers into small pieces. Keep some flower florets aside for decoration. Cut the paprika into 1-centimeter dices. Remove the calyx from the tomato and cut it into 1-centimeter dices. Cut the shimeji mushrooms into 1-centimeter dices.
3 Brush vegetable oil on the bottom of a pan. Stir-fry the tomato and mushrooms in the pan over medium heat. Season them with the salt and stir-fry slowly until they are dried out.
4 Add the beef to the pan from Step 3. When the beef is browned, add the paprika and canola flowers and stir-fry all together.
5 Add the vinegared rice from Step 1 to the meat and vegetables from Step 4 and mix them all together. Spread the mixture on a plate and decorate it with the canola flowers kept aside earlier.