Category Archives: Recipe Posts

Ingredients

1 Jar Sabatino Tartufi Truffle Arrabbiata Pasta Sauce

1 Box Marilungo Pappardelle Pasta

1 pound ground Wagyu beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1/4 cup chopped fresh parsley

1 egg

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Black Truffle for Garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, combine all the ingredients for the Wagyu meatballs. Mix well until everything is evenly combined.
3. Shape the mixture into meatballs, about 1-2 inches in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for about 20-25 minutes, or until cooked through and lightly browned.
5. While the meatballs are baking, prepare your pasta. Bring water to a boil and add the pasta, stirring occasionally.
6. Once the pasta is cooked to your liking, turn off the heat and carefully drain the pasta using a colander or a strainer.
7. In a pot heat up your Jar of Sabatino Tartufi Truffle Arrabbiata Pasta Sauce. Reduce the heat to low, cover the pot, and let the sauce simmer for about 10 minutes, stirring occasionally to prevent sticking.
8. Once the meatballs are cooked, add them to the simmering Truffle Arrabbiata Pasta Sauce. Allow the meatballs to cook in the sauce for an additional 10-15 minutes, allowing the flavors to meld together.
9. Serve the Wagyu meatballs with Truffle Arrabbiata Pasta Sauce sauce over cooked pasta. Garnish with fresh basil, truffle slices and Parmesan cheese.

Ingredients

1 Box Marilungo Tagliatelle Al Tartufo Nero Pasta

1 tablespoon truffle oil

2 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon truffle dust (adjust to taste)

Salt and pepper to taste

1 Wagyu steak

Fresh parsley or chives, chopped (for garnish)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Wagyu steak: Season the sliced Wagyu steak with salt and pepper. Heat a skillet or grill pan over high heat. Cook the steak for about 2-3 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the heat and let it rest for a few minutes. Slice the steak into thin strips and set aside.
3. Make the truffle sauce: In a large skillet, heat the truffle oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Stir in the truffle dust and season with salt and pepper to taste.
4. Combine the pasta and sauce: Add the cooked pasta to the skillet with the truffle sauce. Toss to coat the pasta evenly with the sauce. Cook for another 1-2 minutes, allowing the pasta to absorb the flavors of the sauce.
5. Serve: Divide the truffle dust pasta among plates or bowls. Arrange the sliced Wagyu steak on top of each portion. Garnish with fresh parsley or chives. You can also sprinkle a little more truffle dust on top for extra flavor, if desired.

In this post, we present a mouthwatering Wagyu steak recipe accompanied by the harmonious trio of our Ponzu Yuzu sauce, Barrel-Aged Soy, and Yakiniku BBQ sauce. Prepare yourself for a culinary journey like no other, as we delve into the realm of Wagyu beef and explore a tantalizing recipe that combines the finest flavors of Japan. Brace yourselves for an exquisite dining experience that brings together the succulence of Wagyu beef with the tanginess, depth, and umami of these exceptional sauces.

Unveiling the Magnificence of Wagyu Beef

Before we dive into the recipe, let’s take a moment to appreciate the magnificence of Wagyu beef. Originating from Japan, Wagyu is renowned for its unparalleled marbling, exceptional tenderness, and unmatched flavor. The meticulous breeding techniques and a carefully regulated diet contribute to its extraordinary qualities. With its intricate fat marbling, Wagyu offers a luxurious and melt-in-your-mouth texture that elevates any dish it graces.

The Perfect Wagyu Steak with Ponzu, Barrel-Aged Soy, and Yakiniku BBQ Sauce

Grilled Wagyu Steak with a Trio of Flavorful Sauces

Ingredients:

• 2 Wagyu steaks (8-10 ounces each)
• Sea salt and freshly ground black pepper (to taste)
• 1/2 cup Ponzu Yuzu sauce
• 1/4 cup Barrel-Aged soy sauce
• 1/4 cup Yakiniku BBQ sauce
• Chopped scallions (for garnish)
• Sesame seeds (for garnish)

*if you do not have Yakiniku BBQ on hand, here’s a handy article from Kai Wagyu on how to make your own Yakiniku BBQ Sauce*

Instructions:

1. Preparing the Wagyu Steaks:
   • Remove the Wagyu steaks from the refrigerator and let them come to room temperature for approximately 30 minutes. This ensures even cooking.
   • Season both sides of the steaks generously with sea salt and freshly ground black pepper.
2. Grilling the Steaks:
   • Preheat your grill to medium-high heat.
   • Place the seasoned steaks on the grill and cook for about 3-4 minutes per side for medium-rare doneness. Adjust the cooking time according to your desired level of doneness.
   • Remove the steaks from the grill and let them rest for a few minutes on a cutting board.
3. Preparing the Trio of Sauces:
   • Ponzu Yuzu Sauce: In a small bowl, combine the Ponzu with a squeeze of fresh citrus juice (such as lemon or lime) for added brightness.
   • Barrel-Aged Soy Sauce: Pour the barrel-aged soy sauce into a separate bowl, allowing its rich and complex flavors to shine.
   • Yakiniku BBQ Sauce: Place the Yakiniku BBQ sauce in another bowl to showcase its sweet and savory notes.
4. Serving the Wagyu Steaks:
   • Slice the rested Wagyu steaks across the grain into thin, elegant pieces.
   • Arrange the steak slices on a platter, ensuring there is space for each sauce to be presented alongside.
   • Drizzle the Ponzu sauce, barrel-aged soy, and Yakiniku BBQ sauce over the steak slices, allowing the flavors to mingle.
   • Garnish with chopped scallions and sesame seeds for a touch of freshness and texture.

Pairing Suggestions and Final Thoughts

Pairing Suggestions:

• Sake: Pair your Wagyu steak with a delicate, chilled Junmai Daiginjo sake to complement the intricate flavors of the meat and sauces.
• Side Dish: Serve your Wagyu steak alongside steamed white rice, grilled vegetables, or a refreshing cucumber salad to balance the richness of the dish.

This Wagyu steak recipe, accompanied by Ponzu, Barrel-Aged soy, and Yakiniku BBQ sauce, is a symphony of flavors that showcases the magnificence of Wagyu beef and the artistry of Japanese cuisine. The combination of tender Wagyu, tangy Ponzu, robust barrel-aged soy, and savory Yakiniku BBQ sauce creates a palate-pleasing experience that will leave you craving more. Elevate your dining experience with this exquisite dish and savor the harmonious blend of flavors.

Beer Marinade Recipe

Ingredients:

• 1/2 cup of your favorite beer
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a mixing bowl, whisk together the beer, soy sauce, Worcestershire sauce, olive oil, garlic, honey, and Dijon mustard.
2. Season the dry-aged steak with salt and black pepper on both sides.
3. Place the steak in a large resealable plastic bag and pour in the marinade.
4. Seal the bag and massage the marinade into the steak to ensure it is evenly coated.
5. Place the bag in the refrigerator and let it marinate for at least 4 hours or overnight.
6. When you’re ready to cook the steak, remove it from the marinade and discard the excess marinade.
7. Grill or pan-sear the steak according to your preference, and let it rest for a few minutes before slicing and serving.

Enjoy your delicious dry-aged steak with a flavorful beer marinade!

Indulging in a Wagyu ribeye steak with red wine reduction sauce is an experience worth savoring. The extraordinary quality of Wagyu beef paired with the richness of the sauce creates a culinary masterpiece that will leave your taste buds in awe. So, gather your loved ones, prepare this delectable dish, and embark on a flavor journey like no other. Elevate your dining experience and relish in the sheer pleasure of savoring Wagyu beef at its finest. This show-stopping dish enhances the flavors and adds a touch of elegance. Get ready to blow everyone alway with this amazing dish!

The Perfect Cut – Wagyu Ribeye Steak

Before we dive into the recipe, let’s take a moment to appreciate the marvel of Wagyu beef. Known for its unmatched marbling and melt-in-your-mouth texture, Wagyu beef comes from Japanese cattle bred with utmost care and attention. The result is a tender, juicy, and flavorful steak that is truly a cut above the rest. A5 Japanese Wagyu Ribeye or Australian Ribeye are recommended for this dish. the ribeye cut is known for its exceptional marbling and rich flavor. The high fat content in the Wagyu ribeye adds a lusciousness that enhances the overall taste and tenderness of the steak. Make sure to choose a high-quality cut from a reputable source to fully appreciate the luxurious experience.

Red Wine Reduction Sauce Recipe

Ingredients

• 1 cup red wine (choose a full-bodied variety such as Cabernet Sauvignon or Merlot)
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup beef or veal stock
• Salt and pepper to taste

Instructions:

1. Heat a tablespoon of olive oil in a saucepan over medium heat. Add the shallot and garlic, and sauté until fragrant and translucent.
2. Pour in the red wine and bring it to a simmer. Let it cook for a few minutes to allow the alcohol to evaporate and the flavors to concentrate.
3. Add the beef or veal stock to the saucepan and bring the mixture back to a simmer. Reduce the heat to low and let it cook for about 10-15 minutes, or until the sauce has thickened and reduced by about half.
4. Remove the saucepan from the heat and whisk in the butter until it melts and incorporates into the sauce. This step adds richness and a velvety texture to the sauce.
5. Season the red wine reduction sauce with salt and pepper to taste. Adjust the seasoning according to your preference.
6. Strain the sauce through a fine-mesh sieve to remove any solid bits of shallot or garlic. This step ensures a smooth and silky sauce.

Note: If you prefer a thicker sauce, you can continue simmering it for a bit longer until it reaches your desired consistency. Additionally, you can customize the sauce by adding herbs like thyme or rosemary for extra flavor depth.

Plating and Serving

Once the steak reaches your preferred doneness, transfer it to a cutting board and let it rest for a few minutes. This allows the juices to redistribute, ensuring a juicy and tender bite. Slice the steak against the grain to maximize tenderness and plate it beautifully. Drizzle the Wagyu ribeye steak with the luscious red wine reduction sauce and garnish with fresh herbs for a touch of vibrancy.

Source

Wagyu Donburi is a Japanese rice bowl dish that’s all about quality ingredients and bold flavors. This recipe features sliced, high-quality Wagyu beef and is served over fluffy Japanese rice with yakiniku sauce, egg yolk, and sliced green onions. This dish perfectly balances textures and flavors that will make your taste buds dance. Follow this step-by-step guide to make this mouth-watering dish at home and experience the deliciousness of Wagyu Donburi for yourself.

Ingredients:

• 12 oz of A5 Wagyu Ribeye
• 1 chunk of wagyu fat
• 1 egg yolk
• 2-3 tablespoons of yakiniku sauce 
• 2 cups cooked Japanese rice
• 2 green onions, thinly sliced

Instructions:

1. Thaw the meat safely in your fridge overnight. Before cooking, set the meat on the counter to bring it to room temperature and pat dry.
2. Season lightly with salt and pepper
3. Heat the pan to medium-high or high heat.
4. Use a piece of trimmed wagyu fat to coat the pan thoroughly and wait for the pan to begin smoking.
5. Sear both sides of the steak for about 1-2 minutes without excessive flipping, so it develops a golden-brown crust on the outside and stays juicy on the inside.
6. Let the steak rest for about 3-5 mins before slicing and placing it in the bowl.
7. Assemble everything in a bowl. Start with rice, place the slices of beef on the rice, drizzle your yakiniku sauce over, place the egg yolk on top, and garnish with green onions.
8. Enjoy!

Source

Lobster Truffle Pasta Recipe                                                                                                         

 
Ingredients

• 1 pound pappardelle
• 1 stick unsalted butter divided
• 2 cloves garlic very thinly sliced
• 2 8oz lobster tails thawed, shelled and sliced into 1 inch pieces
• 1 cup heavy cream or 1 cup fat-free half and half whisked with ½ tablespoon cornstarch
• 1 ounce sliced black truffles
• ¾ teaspoon truffle salt
• 2 ounces Parmesan cheese
• Freshly grated white or black pepper
• Chopped fresh parsley

Instructions: 

1. Bring a large pot of regular salted water to a boil. Add the pasta and cook according to package directions. One minute before draining the pasta, scoop out one cup of the pasta water and set aside.
2. While the pasta is cooking, melt 7 tablespoons of butter (reserving 1 tablespoon for the end) in a large, heavy skillet over medium heat.
3. Add the sliced garlic and let it saute for 3 minutes until it is just softened. Add the lobster tails and stir until the lobster is just opaque, about 4-5 minutes.
4. Stir in the heavy cream (or the half and half mixture), the sliced truffle and truffle salt.
5. Let the mixture cook for 3 minutes, lower the heat to low temperature and add the pasta to the cream mixture, tossing the pasta around in the sauce until it is well coated, about 2 minutes.
6. Add ½ cup of the pasta water and keep tossing until the pasta is glossy and the sauce is not runny nor too thick.
7. Remove the pan from the heat.
8. Plate the pasta and sprinkle the cheese, pepper and parsley on each dish.
9. Enjoy!

Source

Australian Wagyu Recipe                                                                                                         

 
Ingredients

• Your choice of Australian Wagyu cut
• Truffle Salt
• Freshly Ground Black Pepper

Instructions: 

1. About 30-45 minutes before cooking your steaks, take them out of the refrigerator to bring to room temperature.
2. Salt and pepper your steaks to preference.
3. Heat your skillet or pan until it is searing hot. Add steaks and sear 1-2 minutes on each side.
4. Rest steaks and then slice and serve. Enjoy!