Wagyu Rump Japan

The transformation of beef from raw to cooked is a matter of technique. The physical look of any meat is what causes it to be appetizing. When you eat Japanese guy, it’s all a matter of how you perceive the experience. In most cases many people consider Japanese beef too fatty and while it is, in many cases the fat is integrated into the taste without being as noticeable as you would think. Recently I had a conversation with a visitor to Tokyo and she was worried her husband wouldn’t like the beef, but I have yet to find someone who doesn’t like it. Perhaps the price scares away many people and that I understand.

I keep it very simple and this can be used to colour any meat. Take a hot pan and deglaze shoyu and mirin and then your add your meat and colour. The key is to season at the end and never before the heating process or you risk off flavours from the saves during. This of course is after cooking the meat sous vides and for Japanese beef a slightly higher temperature is used 57.5˚C.

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