Thanks Surfshark VPN for sponsoring this video.
And here we have the star of today's show. It is not a Japanese Wagyu A5.
But every time I make a video about one the number one question is I wish I could try
that, and I totally understand. A Kobe beef Japanese wagyu a5 steak retails for six hundred dollars.
If you get it cooked in a restaurant multiply that by three, we're talking about eighteen hundred
dollars. However this cut might give you the same exact experience with fraction of the price
we're talking about 30 dollars. At the same time the question still remains; does it really taste
like Japanese Wagyu A5? Well today we're gonna tell you the truth as this is the world's cheapest
Japanese Wagyu A5 experience. So let's do it! And here's our first preparation for today's cook.
I guess we can call it a crostini sandwich and to make it it's super easy let me show you.
Everything starts off with a $30 piece of steak. The first thing I needed to do was to remove a little
bit of the fat, then I immediately started to cut it in strips and cubed everything up. My goal was
to have every piece as similar as possible once, I was done this is what they look like. Every single
piece has a perfect ratio of meat and fat. Now it's time to cook, I chose to use a carbon steel
pan for two reasons, number one it gets hot really quickly, and number two it is non-stick. Notice that
i'm not putting any oil into the pan, it has plenty of fat already. For the seasoning I only added salt
and pepper nothing else. So keeping the heat high I started to stir fry the whole thing. After about
one minute of cooking this is what I was left with; perfect little bits of wagyu which will please
anyone. Now another important ingredient we need is the bread. I like to use french baguette slice them
whichever way is best for you in an angle like this, just gives a nice presentation in the end.
Now as you already know every bread tastes better if you toast them and this one is gonna be no
different. But instead of using butter i'm actually using mayo. Into the oven it went until they were
golden brown now this is what i'm talking about they are just perfect. Our next important
ingredient is the sauce and this one is super easy. Into a bowl I combine 4 tablespoon of sour
cream, followed by creamy horseradish sauce. Now you want to mix it real good, then add a good amount of
salt, followed by freshly ground black pepper, mix it once again and taste it for seasoning as once
you finish mixing your sauce is done. It does not get any easier than that. Now our next ingredient
is gonna be a balsamic glaze and this one is ridiculously easy because all you have to do is
add a little bit of balsamic vinegar into your pan, bring it to a light simmer, and let it reduce until
you are happy with the consistency. Now the only thing left is to go ahead and assemble the whole
thing. First we got our beautiful bread, followed by that sauce we just made, then we can't forget
the pieces of the wagyu. Now add the balsamic vinegar reduction sauce and to finish it off just
for some coloring in flavor some chives. This has to be delicious, well we'll find out real shortly.
And this is our very next one, I'm not quite sure what to call it because even though it looks like
steak tartare it's not. And to make it it's going to be a lot easier than you think and here's how.
Everything starts off with that 30 wagyu. It's known as the brisket deco, which is actually a
part of the point. Now the first thing we need to do is to cut this really, really thin. And in order
to do that one technique I like to use is to put it in the freezer for 45 minutes, this will firm
up the meat so you can slice it really thin. I mean come on now, if you enjoy medium rare to rare meat
you are about to be in heaven. So as you can see I'm using the steak plate right here which is
oven safe. As I'm doing this the only thing I'm really looking for is not to overlap them.
And now for the torching. My goal is to basically have it change color as this will produce
additional flavor, because once done it's time to prepare the sauces. And the first one is just 50%
soy sauce followed by 50% of ponzu sauce. The next one is a sweet sriracha mayo, for that I added two
tablespoons of mayo, followed by one of sriracha, and half a tablespoon of honey, mix everything
well because that's it. And now for the assembly; I first started with a mix of soy sauce and panzu
sauce, followed by dijon mustard the sriracha mayo we just made, and this very amazing ingredient
it's called furikake. And if you've never had it I highly recommend you giving this a try over rice.
To finally finish it off I just added a little bit of green onions on top. Now this is heaven
for everyone that loves to eat medium rare. And I tell you one thing, I cannot wait to give it a try
and find out how good it really is, because first we got one more thing to do; I'm talking about this
our main dish for today's cook it will please everyone. Just like before we got more pieces of
that cheap wagyu. I want to slice it in cubes this time but not too thin, we want it to have a little
bite. I would say one inch to half an inch cubes are perfect. As now the next thing we got to do
is cook it. For this one I'm also using my carbon steel pan. I set the heat to medium high this time,
then immediately put one piece at a time. Unlike the other two preparations I really want the fat
to render a little bit more on this one. At the same time I'm concentrating on a crust. In the end
this is what I was left with, perfect little pieces of wagyu. Now it's not gonna be medium rare it's
gonna be medium to medium well. You really want that fat to render with this one. As now we have
some other special ingredient, the next one is an egg. There are several options take a look at this
one first, it is what i like to call marinated egg yolk. You just gotta put it in some soy sauce and
let it marinate overnight throw it over some rice and it's gonna be amazing. The next one is a little
bit more elaborate. You got some vegetables like onions, green onions, red bell peppers, garlic, brown
sugar, and spices mix all of that together with some soy sauce and water, and throw in your soft
boiled egg in there to marinate. After marinating them overnight this is what you should be left
with. It is the perfect thing to go right on top of rice. And here's how to do the easiest one, in a
bowl mix 50% soy sauce and 50% water, mix everything well, now throw that marinade right on top of the
eggs, add some paper towel right on top. Now let it marinate for at least four hours, or better
yet overnight. As in the end you are left with this the perfect egg to go on top of the rice. That is
actually our next ingredient. I highly recommend using a rice cooker, it just makes the job easy.
And after fully cooking the rice use this; sushi rice seasoning. Add in as much as you want and mix
everything well because now the only thing left is to assemble. So into a bowl I added some rice,
followed by some sriracha, that beautiful egg we just cooked, and of course the pieces of wagyu.
Finish it off with a little bit of parsley for color. Now this is the perfect meal for you to have
if you're trying wagyu for the first time. Will it be the best or worst of today's video? Well let's
find out right now because it is now time to eat. Does that look good or what? But before we try it I
want to thank today's sponsor Surfshark VPN. I am on the internet all the time, I would hate to be using
my computer without any sense of protection, which is why I love to use Surfshark. Surfshark
VPN gets rid of insecurities of surfing the web unprotected that you might not even know about
like surveillance, data mining and limitation. With Surfshark your personal information will
be protected and you can browse privately at the best prices. This summer I'm planning to travel so
in order to keep my information encrypted while on public hotels or cafe networks Surfshark vpn
really gives me the best sense of security. And when using streaming services you might notice
there's a restriction on what you can watch depending on where you are, with Surfshark
these geographical restrictions are lifted making the range of what you can stream limitless from
wherever you are in the world. So start protecting your data and get Surfshark VPN at
surfshark.deals/guga so scan the qr code for 83% off plus three months, and antivirus for free.
Just try out yourself you will not find a better VPN solution for all of your devices
with 24/7 support. By the way it does have a 30 day money back guarantee. So what are you
waiting for? Thank you Surfshark VPN for sponsoring this video, but now let's get right back to it.
Alright everybody here we got our beautiful feast today Maumau. -The Guga what is this? -A little craziness today.
-Yeah I see. That a little let's just call it chef style right. -A little bit fancy. -A little bit fancy.
But believe it or not. -Really this is just fancy. Believe it or not Maumauzhin these are all wagyu. -Uhhh!
-Japanese wagyu a5 experience without having to pay for a Wagyu experience A5. At least
that is what my meat dealer told me, and we're going to put that to the test. -All right. -We
have a lot of A5s and we're really going to let you know. Ready Maumauzhin? -Let's do it the Guga.
Where we're going to start? -We got some rain going everybody I mean. -Some nice breeze going on,
a little bit of wagyu. That's the only reason why we're wearing mics today because the rain is about
to come down everybody and I hope you guys can hear us just fine. Okay you choose we got a little
beef tartare over here, a little crostini and then obviously like an entry over here with a little
egg. What do you want to try first? -Let's start with that one all right go for it Maumauzhin. It's just
some bread with a nice white sauce and Japanese Wagyu A5 on the top. Come on it's got to be good
right Maumau? -Got to be good. -Well we're going to let you guys know right now let's see. Cheers everybody.
Oh man. -Wow, wow. -How did it taste Maumauzhin? -Oh my God the mix of the balsamic vinegar with
the with the white sauce it's amazing. -Just so nice right? And then everything's so soft with
the crunchy from the bread too. Good combo of taste and texture. -By the way if you're wondering if it
tastes like a Japanese Wagyu A5, yes it does. Super, super fatty because it's so tiny you can make a
bunch everybody and everybody can experience it. This is really nice. -And because it's so small
it doesn't overpower all the other flavors that are here too it's just a very nice
balanced complement to it. -Couldn't agree more wow very nice highly recommend.
-I'll give that an eight out of ten. -Eight out of ten I'll take that, I agree with you,
eight out of ten as well. It's pretty nice everybody. Okay, which one you want to go next Maumau?
-I'm going to save the egg for last. -Oh Maumauzhin is smart everybody. You want to go here? -What do
we have there? -Basically this is how it works right we're just going to mix the whole thing. -Oh. -Usually
beef tartar Maumauzhin they cut it really, really small, like cubes and they mince the meat
because it's Japanese Wagyu A5 I didn't do that everybody. The rain is coming down. I think it's
the first time we ever film outside in the rain like this. Huh Maumau? -It's been a while. -You ready for it Maumau?
-Let's go the Guga, I have one with a lot of sauce. -Let's give this a try. Cheers everybody!
Even the even the wrists are spinning everybody I don't know about you if you liked it or not but I
absolutely loved it. -I think it has too much seasoning for me. -Too much seasoning for you? Really?
Oh I actually enjoyed the seasoning quite a bit Maumauzhin. -Okay no, now. -Now it's better. Oh my lord.
That's a 10 out of 10 well highly recommend everyone. Oh Maumau is going for more.
-That's a 9 out of 10. It's missing something. Really Maumau? What is missing
for you? -It's missing some maillard reaction.
-Come on its funny. -But it's absolutely delicious. You can taste the beef and you can taste the fat. Not just
feel the fat greasy on your mouth. -Right. -It has a nice little flavor to it. -Absolutely delicious
it's just like Japanese Wagyu A5 without the price. Oh man the sky really wants some Wagyu everybody.
If it's going to be your first time trying beef tartare, don't do it this way, okay. You
got to experience something else so that you can really see how much wonderful this is and better.
I didn't get a big, I didn't do a big reaction but it's really good. -It is amazing everybody
highly recommend. Oh Maumau is going for more, look at that Maumau. -I complain about the flavor but I'm going
for more, so you'll be the judge. -Okay Maumauzin for the finale, let's try this one yeah, because this one is
calling my name. So here's what I would recommend, just grab your fork and just mix the whole thing.
You know what I mean? A little bit of everything Maumau. In one bite, should be the perfect bite. The
very last one. You ready let's see. Cheers everybody, with the lightning and everything.
-That's a ten out of ten. -That's a 10 out of 10 would highly recommend.
This is the experience I recommend you doing it at home. You don't need a lot, just a few
pieces of Wagyu, but the rice, the egg the little bit, tiny bit of sriracha, is just perfect everybody.
-That's the champion today. -This is absolutely the champion, I agree with you Maumau.
-Oh my God. -It's just perfect everybody absolutely, great combination. -Get a little bit of sauce
over here put that on the rice too. -Maumau you're really going for the wagyu experience right now
huh. A little bit of everything! I would love to know which one you would like to try at
first everybody. Like i said this wagyu is a lot cheaper than any other wagyu. It is the most
cheapest wagyu you can find if you want a Japanese Wagyu A5 experience. It's still extremely fatty.
At the same time if you cook it right and you put other ingredients to pair up with it it's going to
be perfect. But most importantly you're not going to be paying the price. -That's the most important
of all. -Absolutely I agree 100%. We all work very hard for our money so we got to get something
that is truly worth it. These are the results guys and I hope you enjoyed this video. If you did enjoy
make sure you give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you are interested in anything I use everything is always in the description down below.
Thank you so much for watching we'll see you guys on the next one. Take care everybody.
Maumau is going to have it. -Oh my God! The more I eat the better it gets. You look at that. Give your family
members an experience like this everybody, they'll thank you forever. You're good Maumau? -Thank you.
-See you in the next one. Take care everybody bye.