How to make it

  • Cook the rice (rinse if needed, add a bit of barley, about 3:1 ratio and a piece or two of kombu on top)
  • saute or grill the beef steak over very, very high heat. just sear it.
  • remove beef from heat and cube
  • serve rice in a large bowl, place beef cubes on top, garnish to taste with scallions, ginger shoyu (mix grated ginger with shoyu to taste, my taste is 1:1)
  • you are all foodies, so if you can't just look at the piks and the ingredient list and whip it up, you ain't no foodie!
  • Visit my blog: I posted this one on my blog the other day with some nice photos. Can you get wagyu and sudachi where you live? I am interested to find out what is available abroad.

Reviews & Comments 6

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  • foun 10 years ago
    Wagyu beef is graded and price on the marbling score as i would suggest for anyone who is interested to try marble score 4/5 or else if the price are too high you can find a 500 days grain fed beef in the super market near you ...that's the best taste ...n' you will love it.
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  • danadooley 10 years ago
    Sounds very very good. I can't afford Wagyu beef either lol but I have had the good fortune to taste it JUST ONCE so far *sigh* when I was invited to a dinner in an upscale Japanese restaurant. BLISS! Oh well, I'll just use ribeye. I'm bookmarking this. Thanks for sharing
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  • kissthewine4me 10 years ago
    OMG I can't WAIT to make this. Post more recipies!!!
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  • kyotofoodie 11 years ago
    Hi lor,
    Yes, 'wagyu' is not real cheap. More than tender, I think is that is has a good deal of fat and is well marbled. If you can find beef like that, you can reproduce the taste of Japanese beef pretty well. (Kobe Beef is just one brand, and lots of fine beef in Japan is not Kobe-gyu)
    I have had a hard time getting well marbled beef in the US. In Japan, beef is not consumed in large quantities, so the production focuses on taste, rather than (low) fat content.

    Hello jenniferbyrdez,
    I read that there is now some 'wagyu' production going on in the US. Folks there are raising cattle like they would be in Japan. (There is nothing magical about beef here, cattle here originally came from the West. It is just how they are raised.)

    Some wagyu are fed apples and beer here! Life in Japan, even for cattle is pretty tasty!

    Look at the photo of the steak, up top, if you can get steak like that, you are in business!
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  • jenniferbyrdez 11 years ago
    Hey guys I cannot afford Kobe beef. Any recomendations?
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  • lor 11 years ago
    I prepare a very similar meal but instead of rice I use flat rice noodles. Thank you for sharing. For those who are not familiar with Wagyu beef it is also known as Kobe beef. It is amazingly tender but a little on the $$$ side. Sudachi is used in Japanese cooking. It is a small, round, green citrus fruit(similar to the lime) that is relatively unknown outside Japan. The Sudachi fruit is considered a delicacy.
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