We hope these recipes will inspire you to enjoy delicious and tender Wagyu meat in a variety of dishes.
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- Wagyu with Noodles, Crunchy Eggs and Seaweed
Ingredients:- 2 pieces Wagyu steak (optional)
- 200 g Japanese ramen noodles or other preferred noodles
- 2-3 loose eggs
- 50 grams dried seaweed (e.g. nori)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Black sesame seeds for sprinkling (optional)
- Fresh onion or scallions for garnish
Instructions:
- Heat a grill or griddle pan over medium-high heat. Use a little sesame oil to coat the surface.
- Season Wagyu steaks with salt and pepper on both sides. Cook them on the grill or griddle according to your preference for degree of doneness. Once done, let them rest for a few minutes, then slice thinly.
- In the meantime, in a large pot of salted boiling water, cook the noodles according to package instructions. Drain them and rinse with cold water to stop the cooking.
- Prepare the soft-boiled eggs as usual, preferably soft-boiled or with a half-cooked egg casserole.
- Heat sesame oil over medium-high heat in a frying pan or pot. Add the cooked noodles and dried seaweed. Season with salt and soy sauce. Mix well until everything is warmed through and evenly blended.
- Arrange portions of the noodles with the seaweed on a large platter. Top with the chopped Wagyu steaks and the crumbled eggs.
- Sprinkle with black sesame seeds and garnish with chopped fresh onion or scallions.
- Serve the dish hot and enjoy the rich flavours and textures that Wagyu meat, noodles and seaweed offer.
- Delicious Wagyu Steak with Rosemary and Sea Salt
Ingredients:- 2 Wagyu steaks (optional)
- Fresh rosemary sprigs
- Sea salt
- Freshly ground black pepper
- A little fat (e.g. olive oil)
Instructions:
- Remove the Wagyu steaks from the refrigerator and allow to reach room temperature, leaving them on the side for about 30 minutes.
- Preheat a grill, griddle or grill pan to medium-high heat.
- Take the rosemary sprigs and separate the leaves from the stems, leaving a few leaves on top.
- Prepare the steaks by seasoning them with sea salt and freshly ground black pepper on both sides.
- Heat some oil on the grill, griddle or grill pan. Place the Wagyu steaks high on top of the grill or pan to form a nice crust.
- Cook the steaks according to your preference for degree of doneness (for example, 3-4 minutes per side for medium rare, depending on the thickness of the steak).
- When flipping the steaks, add a rosemary sprig on top of each piece of meat. This will add rosemary flavor and brighten it up.
- Once the steaks are done, remove them from the grill or pan and let them rest under foil for about 5 minutes to allow the juices inside the meat to linger.
- Serve the Wagyu steaks with rosemary and sea salt warm, sliced, and enjoy the exceptional flavour and texture of the meat combined with the aroma of the rosemary and the delicate spiciness of the sea salt
- Tempting Wagyu burgers with truffle cream
Ingredients for the burgers:- 2 Wagyu burgers (optional)
- Salt and pepper to taste
- 2 burger buns
- 2 black onion cloves, thinly sliced
- 2 lettuce leaves
- 2 slices cheese (optional)
- A little butter for baking
Ingredients for the truffle sauce:
- 3 tablespoons thick mayonnaise
- 1 tablespoon black truffle cream or truffle paste
- 1 garlic clove, grated
- Salt and pepper to taste
Instructions:
- Heat grill or griddle over medium-high heat.
- Season Wagyu burgers with salt and pepper on both sides.
- Grill the burgers on the grill or griddle according to your preference for degree of doneness. Recommended time for medium rare is about 3-4 minutes per side, but adjust the time according to the thickness of the meat and your preference.
- While the burgers are cooking, mix the thick mayonnaise with the black truffle cream or truffle paste, grated garlic, salt and pepper in a bowl. Mix well to blend the flavours.
- Prepare the burger buns by grilling or pan searing them and setting them aside.
- Once the burgers are done, move them to the side and add a little oil to the grill or pan. Grill the burger buns on it until lightly golden.
- Assemble the burgers: place a lettuce leaf on the bottom of the bun, then add the finished burger. Place a slice of cheese on the burger, then slice the black onion.
- Spread a generous portion of the truffle sauce on the burger and cover with the second portion of the bun.
- Serve the hot Wagyu burgers with truffle sauce and enjoy the magical combination of tender meat, fragrant truffle and rich flavours.
- Wagyu with Noodles, Crunchy Eggs and Seaweed
