Recipe Blog - Feature - Japanese Wagyu Tasting Platter

Recipe for Japanese Wagyu - A Tasting Platter

By: Andrea Alden

There is a large difference in Japanese Wagyu when compared to Canadian Wagyu, or USDA Prime beef. The Wagyu from Japan is so much richer in fat and should be consumed judiciously as an experience, not as an eating steak. (Like a sipping whiskey.) This is a huge departure from the way we are used to eating steak, where bigger is usually better. So, how do you cook and eat a Japanese Wagyu Steak? I wanted to create an easy to assemble taste experience. A Japanese Wagyu Tasting Platter or a Wagyu Charcuterie Board if you will. Using a couple of different techniques, Teppanyaki style grilled steak and Yakiniku style fast searing, as well as adding sushi rice to the mix will create a unique and fun way to eat such a precious kind of beef. Try it for yourself, experience the flavorful joy of exotic Wagyu.

Prep Time
60 min
Cook Time
10 min
Yield
4
Difficulty
Medium

Recipe for Japanese Wagyu - A Tasting Platter

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Ingredients

Method

Photos

Ingredients

2

Japanese Wagyu Ribeye Steaks


Sushi Rice

¾ cup

uncooked Japanese sticky rice 

2 ¼ cups

water

2 tbsp.

rice vinegar

1 tbsp.

sugar

½ tsp.

salt

*Note – cups are US measure, not rice-cooker cups which are a different measurement


Grilled Oyster Mushrooms

6

king oyster mushrooms

1 tbsp.

butter, melted

3 tsp.

miso paste

Chili paste/flakes to taste

Method
  1. Begin by pulling out the Wagyu and allowing it to sit and warm on the counter for a little while you prepare the rice. Rinse the rice until the water runs clear, then add the clean rice and water to a rice cooker. If you don’t use a rice cooker, rinse the rice, combine rice and water in a saucepan. Bring the water to a boil, cover and reduce to simmer until water is absorbed – about 20 minutes. Once absorbed, turn off the heat and allow the rice to rest in the pot an additional 10 minutes. 
  2. Once the rice is going, add the vinegar, sugar, and salt to a clean saucepan and bring to a simmer over medium-high heat until the sugar has dissolved. It won’t take long. 
  3. Remove the cooking grids, place the Cast Iron Charcoal and Smoker Tray onto the burners and fill with a single layer of charcoal. Light the burners and allow the charcoal to catch. Preheat the grill to high – about 500°F - with a skillet or a multifunctional topper on the grill.
  4. While things are preheating wash the mushrooms and slice them into bite-sized rounds. Slide them onto skewers. In a bowl, add the butter, miso paste, and chili paste or flakes. Microwave the butter mixture gently until the butter is just melted. 
  5. Remove the rice from the rice cooker to cool. Season it with the vinegar mixture and spread it out in a large bowl that has been moistened with water. 
  6. It’s time to get the Wagyu Steaks. For this meal, we will be preparing the meat in a couple of different ways. One will be Teppanyaki Style – thick strips/chunks and the other Yakiniku style – thin strips. We will also be making Nigiri Sushi with some of those strips. Take one of the steaks and, cutting against the grain, slice half of the steak about ½ inch thick. Slice the second steak in half. 
  7. Bring all of the meat and mushrooms out to the grill. Place the halves of steak directly over the charcoal. Place the skewered mushrooms directly on the cooking grids and brush with the miso butter. When the first side of the ribeyes have seared to perfection, flip. Place the thinly sliced wagyu onto the multifunctional topper, flipping the slices as soon as they will lift from the topper, they are to be incredibly lightly cooked. If you are using cast iron instead, sear the thin slices in the same manner. Be careful of flareups - Japanese Wagyu is highly fatty and will drip into the coals. There will be flareups but these will cause some intense flavor and will not make your grill dirty as the charcoal is catching that dripping and delicious fat.
  8. Remember to flip and baste the mushrooms. Once every piece of meat has been cooked, bring the meat in allowing the thicker pieces to rest. 
  9. Wet your hands and form 4 to 8 small rice rectangles. Slice the remaining whole piece of Japanese Wagyu as thinly as possible and top the rice with the thinly sliced beef.
  10. Lay the fully cooked, thinly sliced, Yakiniku Style Wagyu around a bowl of ponzu or soy sauce. Add the Teppanyaki style – thickly cut Wagyu to your plate and finish with the Wagyu Nigiri and the mushrooms. Place a dipping dish with any remaining miso butter on the plate as well. Serve with your favorite side dishes for a fantastic and semi-authentic Japanese Wagyu experience.


Eating Japanese Wagyu for the first time was an intense experience. We're used to eating a big steak that has body and heft, the bigger the better. Japanese Wagyu has a buttery, pork belly texture and incredibly rich flavor, eating it like you would a regular steak would be like slicing butter and eating it whole. It melts on your tongue, the smoke from the charcoal enriching the beef flavor intensely. Pairing it with different flavor experiences like plain rice, sour pickled cucumber, or even just salt and pepper can create a whole different experience. 

It’s an interesting thing, learning to work from home. In this line of work, cooking, photographing, eating, and writing about it, there have been a few adjustments to be made. Thankfully, ordering ingredients and groceries online has made it possible to continue. In fact, I reached out to a fantastic Canadian company, Chophouse Steaks, for some incredible quality beef, including Japanese Wagyu Steaks. This Japanese Wagyu Tasting Platter is a great way to get the most out of an expensive steak while still enjoying the unique qualities and flavors. What is the most expensive steak you have ever tried? Share your steak filled grilling adventures on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonMoments.

Happy Grilling!

Recipe Blog -Steak Japanese Wagyu Tasting Platter

Just look at the marbling in those steaks!
That is what Japanese Wagyu is all about.

Recipe Blog -Mushrooms Japanese Wagyu Tasting Platter

Prep the mushrooms and miso butter.

Recipe Blog - Grill Japanese Wagyu Tasting Platter

Grill the half-steaks and mushrooms directly over charcoal.

Recipe Blog - Slice Japanese Wagyu Tasting Platter

Slice one of the half-steaks as thin as possible for the Wagyu Nigiri Sushi.

Recipe Blog - Serve1 Japanese Wagyu Tasting Platter

Serve all of the Wagyu with dumplings (gyoza), rice, mushrooms,
and a pickled cucumber salad.

Recipe Blog - Serve2 Japanese Wagyu Tasting Platter

Form rice into small rectangles, place a dab of wasabi on top (tiny),
and layer thin strips of Wagyu on top. Dip in soy sauce and eat.

Recipe Blog - Serve3 Japanese Wagyu Tasting Platter

Teppanyaki style Wagyu is sliced into bite-sized chunks.
Try dipping it in a little salt and pepper or any remaining miso butter.

 Recipe Blog - Serve4 Japanese Wagyu Tasting Platter

Yakiniku style is smaller, quick-fried strips of Wagyu.
Combine these with some rice and a little pickled cucumber or sprinkle lightly with salt and pepper.

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog -Steak Japanese Wagyu Tasting Platter

Just look at the marbling in those steaks!
That is what Japanese Wagyu is all about.

Recipe Blog -Mushrooms Japanese Wagyu Tasting Platter

Prep the mushrooms and miso butter.

Recipe Blog - Grill Japanese Wagyu Tasting Platter

Grill the half-steaks and mushrooms directly over charcoal.

Recipe Blog - Slice Japanese Wagyu Tasting Platter

Slice one of the half-steaks as thin as possible for the Wagyu Nigiri Sushi.

Recipe Blog - Serve1 Japanese Wagyu Tasting Platter

Serve all of the Wagyu with dumplings (gyoza), rice, mushrooms,
and a pickled cucumber salad.

Recipe Blog - Serve2 Japanese Wagyu Tasting Platter

Form rice into small rectangles, place a dab of wasabi on top (tiny),
and layer thin strips of Wagyu on top. Dip in soy sauce and eat.

Recipe Blog - Serve3 Japanese Wagyu Tasting Platter

Teppanyaki style Wagyu is sliced into bite-sized chunks.
Try dipping it in a little salt and pepper or any remaining miso butter.

 Recipe Blog - Serve4 Japanese Wagyu Tasting Platter

Yakiniku style is smaller, quick-fried strips of Wagyu.
Combine these with some rice and a little pickled cucumber or sprinkle lightly with salt and pepper.

Accessories

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