Wagyu Steak Don | Wagyu Steak On Rice
Ingredients
- Kai Wagyu A5 Ribeye or Striploin Wagyu Steak
- salt and pepper
- oil or a piece of fat from wagyu beef
- wagyu steak sauce
- ¼-½ teaspoon grated garlic
- ½ tsp grated ginger
- 1 tsp grated onion
- 1 ¼ tsp soy sauce
- 1 ¼ tbsp sake
- 1 tbsp mirin
- 1 tbsp apple juice
- ½ tbsp sugar
- 2 tsp roasted white sesame seeds, ground finely
- 150 g/ 5.3 oz cooked rice per serving
- Finely chopped green onion or green leaf sprouts
Instructions
Cooking Wagyu Steak
- Take the beef steak out of the fridge at least 30 minutes (preferably 1 hour) prior to cooking (to bring it to room temperature).
- Heat a heavy-bottomed frying pan or a skillet over low to medium low to low heat. Grease lightly with oil or melt a piece of beef fat if you have one (note 5).
- Sprinkle salt and pepper lightly on one side of the steak, then immediately place the steak on the skillet, seasoned side down.
- Cook the meat for 30 seconds, then use a spatula to turn it over. Cook for 30 seconds.
- Turn the steak over again and cook for 15-20 seconds, then turn it over.
- Repeat cooking for 5-10 seconds and turning over several times until the steak is cooked to medium (note 6).
- Transfer the meat to a cutting board and rest for 5-10 minutes, loosely covered with aluminium foil.
Steak Sauce
- Add all the Sauce ingredients, excluding ground sesame seeds, to the frying pan without wiping off the oil of the steak (oil has a great flavour) and bring it to a boil.
- Reduce the heat to simmer and cook for a minute. Then turn the heat off.
- Put the sauce through a sieve to remove the grated vegetables.
- Add ground sesame seeds to the sauce and mix well.
Serving
- Cut the steak at an angle into 0.7-1cm / ¼-⅜” thick slices. The width of the slice should be about 2-2.5cm / ¾-1″.
- Put 1 serving of rice in a bowl and spread the sliced beef over the rice. Pour 2 tbsp of sauce over the steak and sprinkle green onions over.