This is Japanese Wagyu a5 the best and highest grading beef in the world. As you
can see the marbling is absolutely incredible.
I got a great deal on the steaks from Grand Western Steak. To enjoy this
wonderful piece of meat you must know the best way how to. From previous videos
I just cooked the whole thing as a regular steak but today I'm gonna show
you the best way to enjoy Japanese Wagyu A5. This is a steak to be shared and even
though it is expensive one steak is enough for a family of five I know that
sounds crazy but if you cook the way I did I can guarantee you you will be a
hit with your family and when you're taking consideration an expensive steak
like this split with five family members it is expensive but not that bad.
When opening the bag it is an experience by itself
forget about your regular steak from your grocery store. As soon as you put it
in your hand the steak starts melting and it feels just like butter. As you can
see the marbling is ridiculous. And for today I'm going to show you how to
prepare this wonderful steak for a family of five.
So let's do it!
For this Wagyu experience I am going to show you how to have Wagyu
three different ways. And to start I sous-vide some eggs at 135 degrees
Fahrenheit for one hour and what this does is it a hundred percent
pasteurized the eggs leaving the yolk nice and creamy so we
can have it with our Wagyu. Once it was completely pasteurized I removed all the
egg whites and just kept the yolk and our first preparation was done, it
doesn't get any easier than that. Even though I am cooking the eggs for a
hundred and thirty-five degrees Fahrenheit for one hour you are welcome
to leave the eggs in there up to eight hours and you will not change its
texture. That's fantastic because it gives you enough time to prepare that
wonderful Wagyu. For cooking for my second preparation I am using this
Japanese rice. I have to confess with you that I learned this from Master Sushi
Chef Hiro and when he cooked it there for me I was in love with it and lucky
me he taught me how to do it and I'm gonna show you guys how. As you can see
the grain of this rice is different from any other rice I've ever cooked look how
small and thick it is it is a premium rice from Japan and when eating this
rice the texture is quite unique it's kind of chewy soft and delicious. It
is hard to describe do not think that your regular rice at home is the same
because it is not trust me. And if you're interested in getting this rice remember
everything is always on the description down below another thing I learned from
Chef Hiro was a vinegar sushi rice. I've tried regular sushi rice vinegar
from my supermarket and always hated the taste but this one is different and even
Angel that hates every type of vinegar loved this seasoning, and this is the one
I'm using today. Another thing I learned was to cook rice properly. I've always
cooked my rice in a regular pan with boiling water and steaming it after and it
comes out pretty good. But Chef Hiro recommended me to get a rice cooker so I
did. And this one was only like 20-something bucks on Amazon and he said
their life is a lot easier when you use a rice cooker and he was right. To cook
the rice I started off by using three cups of rice filled all the way to the
top then I washed it about four to five times into the water was clear. By the
way it will never get a hundred percent clear just a little clearer than the
beginning. Once washed I immediately drained it and put it on
the rice cooker. Now this is probably the most critical part that I learned from
Chef Hiro it is important to use one cup of rice with one cup of water, any more
or less it won't be the right texture. After that all there's left to do is put
your rice cooker to cook. Once cooked I was rewarded with perfectly cooked rice
To finish it off all you have to do is put the rice on a bowl and your sushi
vinegar mix it well and your rice is done, To enjoy this rice with our
wonderful beef i shaped it up into sushi style shapes and it's pretty simple and
easy to do just use cold water and shape it in your hand as best as you can. As
you can see by no means in am i a sushi chef master but I'll tell you what they
did turn out pretty good. Check it out.
Now that we have our eggs and rice ready
it is time to get back to the king of the show. I started off by removing the
fat which will be used for several different things.
I even showed you how to make Japanese Wagyu a5 fried rice, if you haven't seen
that video make sure you check it out. Then I split the rest in three
different pieces
Now that I got these beautiful pieces the very first one I am going to be
slicing very very thin. From previous experience the best way to slice it thin
is by first freezing it a little bit, so I am going to put it on my freezer for
no longer than 45 minutes. And the second one I am going to be doing the same
exact thing as well, I'm going to be slicing it very very thin so that we can
enjoy it in different ways. Now this piece here which is mostly fat as you
can see we still have a little bit of meat on it and I'm gonna slice it off so
that we can enjoy that piece as well. The fat there's several different uses for
it besides making Japanese Wagyu fried rice today I am going to be using it to
grease up my grill. For the last piece I am going to be cooking it as a regular
steak. I'm just inserting my thermometer to ensure I cook it at perfect doneness.
Today I am shooting for a hundred and fifteen degrees Fahrenheit. I wanted rare
to medium-rare. I'm also not seasoning anything only until the end when we're
ready for tasting. After 40 minutes of being in the freezer my steaks were
ready to be sliced. Check it out!
Now that we have everything ready including this beautiful steak it is
time to cook it. I am going to be reversed searing the regular steak like
I always do. The thin ones I am cooking at a very
high heat on my grill grates which goes right on top of my slow and sear.
But enough talking it is time to cook them.
So let's do it!
Alright everybody we have our wonderful Wagyu experience here. You're ready
Angela? I'm ready but there's one part that looks a little bit weird to me. I
know you think that the egg is kind of funny so do I but I've seen a lot of
people eat it in Japan and I said it must be good, if they all eat it.
I'm down to try it bro. But we did pasteurize the egg. Yeah, yeah the egg is completely
pasterized. We are careful!
Even though eating raw egg is not a big deal but some for
some places it is. But I say enough talking, which one would you like to try
first. That one. I know cuz this is what we already know it's gonna be good . Yeah kets go with that
one. You want to try this one first. Yeah. All right. I got a little egg on the chop
stick. You got un poquito de egg on the chopstick. We're gonna put a little bit
of salt, yeah. This one is what we're normally
used to. I gotta go bro. Enjoy my brother enjoy, enjoy, enjoy it. Tell me how you like
that one. Huh how is it Angel?
Its been a while that I don't eat some Wagyu everybody
it isincredible. I haven't had steak in a while
either, but right now I just put it in my mouth and I just first chew just
shhhh the juices. Big explosion in your mouth everybody this is incredible
this is what we're used to and it's fantastic. I knew it
Which one let's go for the rice. I knew it! ou you want to go over the or you want to go
with egg on the rice? Let's get over it bro let's go for the egg.
Go for the egg, go for it Angel,
Tell me what you think.
oh all right fine oh all right fine it's good all right
well it's amazing okay fine. Wow are you as surprised as I am Wow
it's so creamy everybody it gives a creamy texture. Yeah you guys got me. Wow
this one is good what are you doing Angel, you ate it
already? Oh you even putting it back on the egg! Guys I recommend it with the
sous vide egg it is fantastic, fantastic. Wow I didn't expect it to be that good.
If all right if you like eggs and you like steak... Steak and eggs! Steak and egg Angel.
This is incredible. I didn't see that coming. I didn't think it was gonna be that good I promise you
everybody I didn't think was gonna be that good that is incredible. I have to
decide which one is the best one, hmm let's go for the last one. All right
you ready for the last one? I don't think there's any way that just can be better
than this one. I'm not that great with chopsticks I'm not gonna lie. You gonna go
with the hand. I'm gonna try I'm gonna try it with my
chopsticks. You gonna try it with a chopsticks okay go for it buddy. I'm not
Jackie Chang. This is a wagyu experience so are we just gonna go straight forward
we're gonna dip it on the egg? I feel like I want to deep it on the egg
No lets go like this man, straightforward go for it
that rice is fantastic though. Ah Angel? It fell in my hand man. It fell in your
hand, go for it. See but now since it broke in half I can
try something. Put it in there. I can try something. Wow that is incredible!
So now we have to pick a winner Angel, which one did you like the best out of
all of them? It's hard though because they're always hard it's not hard is just I
can't believe it. Oh which one? The one with the egg . The one
with the egg ! I was talking the most trash about that. He said oh the egg
looks weird and it doesn't look that good, but guys eating it with the egg it
is incredible. I wonder if any other steak would taste just as good probably
will be good as well. A prime? Yeah like a prime steak if you don't have Wagyu
everybody try it with any steak. I would say pet pasteurize it though. Yeah no
definitely pasteurize, just be safe about it. Because what happened is
very, very creamy, right? This egg is 135 degrees Fahrenheit for one hour it's
super creamy and it is incredible it gives a very unique flavor. I'm so happy
I gave this a try. Anyway as you guys saw it we have a lot more steaks to cook for
our family members they want to enjoy it as well. This is a Wagyu experience
not only for me and you but also for the family everybody. Guys... there's two other eggs
and everything so they can try that too. So yeah we got more eggs as well. I hope you guys
enjoyed this video if you do enjoy it make sure you give it a thumbs up if
you're not a subscriber be sure to subscribe for future videos. Remember if
you're interested in anything I use everything is always on the description
down below thank you so much for watching and we'll see you guys on the
next one everybody. Can you believe you like the egg better, can you believe this?
Okay I'm what what I'm not a kidding bro look
I went all out I probably I drowned it. You drowned it in the egg the egg is
incredible. Im gonna do something else I'm gonna do something I'm gonna just dip the
whole thing. oh yeah I mean you have to live it now you broke the whole thing. I
know right my sushi rice. Hiro I'm sorry Hiro I tried right Angel? I tried
Yea we tried. But the flavor the sushi rice with the sushi vinegar
the vinegar doesn't taste like vinegar, let me tell you, it is a special vinegar
thank you so much Hiro for teaching me how to make this rice this rice is
amazing everybody. Oh my god this is delicious
mmm I'm gonna do something I'll be right back.
what are you doing? You're cheating! You are already heating it up.
nothing happens you cheat him you put it on there barbecue I'm sorry your life
Nothing happened, You cheated, he heated up a little bit more everybody guys will have more
family members ready to try we'll see you on the next one take care bye bye. Do
that egg that egg is amazing. Do the egg. Do, do the egg! All right, I'm doing this again.