To me, cold Wagyu beef taste better than eating it as a steak. The fat portion is not as oily or strong but gives a much nicer mouth feel. Compared to American prime beef which is much leaner, Wagyu is much better for this type of tataki preparation. But for a regular steak, I may even prefer leaner American beef.
Friday, April 27, 2012
American Wagyu Tataki アメリカン和牛のたたき風
This is another padding post. This is a dish made from the Wagyu steak leftovers we had. We ate a bit less than half as steak on the day we cooked it. The next day we ate 1/4, thinly sliced with grated daikon and ponzu sauce. We really do not like to eat just one thing to fill us up. So we are able to stretch the steak this way. The reaming 1/4 I served as a more traditional "tataki" on the third day.
I first sliced the remaining steak thinly. Since the meat was cold, the marbling is very visible. In a bowl, I put the thinly sliced steak, grated garlic (1/3 tsp) and grated ginger root (1/3 tsp) and soy sauce (1/2 tsp) and mixed it well. I let it sit for a few minutes and then spread the pieces on a plate. I garnished it with chopped scallion, thinly sliced, fried garlic, and roasted white sesame seeds.