That said, I enjoy a good juicy piece of beef once in a while, and I have to admit (I can already see some of you foodies pull your hair in horror) I quite like Australian wagyu. Compared to the Japanese original, it does taste a bit different (as the cows tend to be left free to roam & graze in pastures, at least in the early stages of their life) and the level of marbling tends to be lower; it also much cheaper, and makes a good substitute when a craving for that melt-in-the mouth feeling takes you.
 |
| Australian wagyu striploin |
 |
| Ingredients for marinade |
 |
| Australian wagyu striploin, cubed Marinate for at least 24 hours before grilling. During grilling, re-apply marinade on the meat with a brush and sprinkle with salt and a touch of freshly ground white pepper. |
 |
| Teriyaki wagyu skewers & grilled shishito peppers The slight bitterness of the shishitos makes them a perfect accompaniment to fatty cuts of meat. |
Teriyaki wagyu beef skewers (serves 2)
300gr wagyu beef (striploin or tenderloin), cubed
20gr toasted sesame seeds
10cl teriyaki sauce
2 cloves garlic, thinly sliced
1 tsp sesame oil
salt, freshly ground white pepper to taste
· In a bowl, combine the teriyaki sauce, sesame, sesame oil and garlic.
· Add the meat, stir well, cover with cling film and leave to marinate in the fridge for about 24 hours, stirring every 4 to 6 hours.
· Remove the meat cubes from the bowl, taking care of shaking the garlic off, to form 4 skewers (make sure all pieces on a skewer are about the same size, otherwise they will not cook evenly).
· Cook in a grill-pan to your liking, brushing over some marinade during cooking.
· Serve with grilled shishito skewers and plain steamed rice.
No comments:
Post a Comment