Recently, a dear friend of ours hand-carried 2 pieces of Wagyu steaks from Japan (A5 Sendai Kuroge Wagyu – the Best!!). I was simply excited and yet nervous as to how I was going to handle these darlings. Look at the marbling, they were so lovely!!
I decided to use the simplest way to season the steaks, which is with salt and pepper, and just shallow pan-fry them. I really want to maintain the virgin taste of the steaks, so I decided not to pour the sauce on them, but instead set the sauce aside as a dipping sauce.
Every piece that we ate had a smooth, velvety texture, and was incredibly juicy. The delicate but rich taste lingered on our palate. In addition, the marbling on the beef did affect its taste. Each slice of beef we savoured literally melted in our mouths!! We also enjoyed dipping the beef into the sauce which created a different sensation to our taste buds.
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Serves 4 persons
2 pieces 1½ cm thick Wagyu Steaks (or any good premium steaks)
Salt and white pepper
1-2 cloves garlic
1 tablespoon sugar
2 tablespoons soy sauce
2 tablespoons cooking sake
1 tablespoon water
- Season both sides of the steak with salt and pepper. Set aside for 30 minutes.
- Slice the garlic as thinly as possible, then set aside.
- Mix sugar, soy sauce, sake, and water in a bowl. Set aside.
- Heat the frying pan, then add some oil.
- Once the oil is hot, add in the sliced garlic and cook until browned and crispy.
- Remove the garlic from the pan and set aside.
- Add the steaks to the same pan and cook for about 1 minute on each side.
- Transfer the steaks to a plate and let it rest.
- Meanwhile, add the sauce mixture into the pan and bring it to a boil. Approximately a minute.
- Transfer the sauce into a sauce dish.
- Slice the steaks into pieces and garnish them with the garlic slices. Serve immediately with the dipping sauce.
Mummy’s Kitchen Note:
- This recipe is adapted from Japanese Cooking 101