Thanks Quip for sponsoring this video.
This is real wasabi most people think that it's a root
but I've just learned that this is a stem. It is also very expensive and difficult to find. Now
I'll be honest with you, I understand nothing about wasabi and I've never even had the real deal which
is this, but I've just learned that there are so many different kinds. -Fake wasabi powder, this is
a wasabi paste and this is a real wasabi. -I don't know which one is going to be better. Which one
is better? This one? Hey master chef tells you something you listen to what he says, and if
you love sushi make sure you go subscribe to his channel, he is the master chef. And when you have a
master sushi chef in your house you know you gotta try some sushi. That is exactly what he did here in
my house for his channel you can really see when a master knows his craft and butchering a salmon
was nothing for him. All that work was just for us to try some wasabi. Now trying different types of
wasabi got my mouth burning. Don't believe me? Well just listen to this. -You're gonna feel this one Guga.
-Hiro! Ahhh. Wow! That is powerful Hiro!
-The whole taste test is going to be on his channel, be sure to check it out once you're
done with this video because in the end just like he said we determined that this is the best one,
real wasabi aka the real deal. Now in order to process the wasabi properly you need a special
tool and we're talking about this, it's a grater that has shark skin on it. Yeah real fancy stuff.
It does not belong to me, but I'm glad Hiro brought it. Now the first thing he does is to
remove the top, that exposes the good stuff. Just like a carrot you gotta remove the skin and I
only wish you could smell it. It's a pleasant smell and at the same time it kind of burn
your nose. And as soon as he started grinding it, it intensified by a thousand. This thing is
powerful! Now remember we need a lot because we're gonna be dry aging in a large piece of meat. So
here went to town grinding the whole thing, but not only one he had several to do and I've never
thought I would see Hiro sweating and almost crying with pain because that makes your nose burn
like there's no tomorrow. But like a true master once he was done this is what we were left with.
Now that is a lot of wasabi paste and I cannot wait to find out what is it gonna do to steaks.
Talking about that this is the star of the show it is a four bone rib roast. It's a choice grade
but at the same time it's gonna be perfect for today's experiment. In order to determine how
different the wasabi dry age experiment is gonna be we need a control. So for that I went ahead and
split the whole thing in half, because one of them were going to be dry aging for real. And for that
if you've been watching my channel for a while you know I like to use this, it is called UMAI
Dry, it's a special membrane that looks like a bag and it allows you to dry age at home without any
special equipment. All you have to do is throw it in the bag vacuum seal it and it's now ready to
let it rest in your refrigerator. Because now it's time to do the wasabi dry age. And the first thing
I did was to lay down some parchment paper, then our meat went right on top. To my surprise coating
it with the wasabi was not that hard, it's just like a paste. So I first started working on the top,
spread it nice and slow and then I moved right into the edges. Now here's the interesting thing,
when this was being grated the smell was very strong, but as I'm spreading it on the
meat it's not that bad at all, it's actually a very pleasant smell so that gave me really high hopes.
As my goal was to make sure I covered the whole thing with it, that is one of the most important
things. Because once I was done this is what it looks like. This is the world's first dry aging
wasabi experiment and hopefully it's going to turn out fantastic. But that must wait for
a total of 35 days, because the only thing left to do now is to let it rest on my refrigerator.
Once the time was up I took it out and take a look. The wasabi actually hardened
real good. And if you take a closer look you can see a little bit of mold, that is actually normal
whenever you dry aging beef. Now one of the most interesting thing is the smell. It has a floral
smell similar to cilantro. Yeah, exactly! Not what I expected. But at the same time the next thing to do
is to go ahead and remove all of it out. And as I'm doing so this is not as easy as I thought. A lot of
the parts became extra hard, it actually glued itself into the meat. So I went to work trying
to scrape it out as much as I could. And once I was done this is what I was left with. The parts that
you see that I did not remove was impossible, if I took it out I was going to be ripping out the
meat. Now as you know with every dry aging experiment you must remove the outer crust, that is the next
step. And the first thing I did was to take out the bone. And as I did oh wow take a look at this!
I see some nice red meat in there, so this is looking real good. It gave me confidence to go
ahead and remove the rest of the sides. Now that is looking even better. Like always whenever I'm
doing dry aging experiments like this I cannot be cheap. Making sure that I remove all of the
outer crust is a must. As once I was done removing everything that was necessary I was left with two
beautiful steak, take a look. If you just saw this right now in a butcher shop you will
never know what it went through. And I'm super excited to find out how they're gonna taste.
Now you gotta remember we have a control to go against it, that way we're really gonna be
able to determine if it's better or not. Now like always UMAI Dry Age membrane never disappoints.
Because after removing the bag taking out all of the pellicles I was also left with some beautiful
steaks. Now that is what I'm talking about! As you can see they turned out perfect. If I put them side
by side now you can have a true comparison. We got the wasabi dry age experiment and the
real deal dry age. One of the most interesting things that you can't see on the video is how
soft the wasabi dry age actually is, because when I hold the real dry age one this thing is solid.
So that is a really good start for the wasabi dry age. Now the next thing to do is to get them
seasoned, for that I first started with a good amount of salt. One of the most important things
is to make sure we seasoned this thing properly. Once I was done with the salt I went ahead and
used freshly ground black pepper. I want to keep this thing really simple as the most important
thing to find out is how the taste actually is. But now that we got them fully seasoned the only
thing left to do is to cook them. I'll first be putting a beautiful sear in them with some
butter. Once that's done I'll be cooking them in indirect heat until they reach an internal
temperature of 135 degrees Fahrenheit, and for that I'll be using my wireless thermometers. As
now I say it is enough talking and it is time to cook these beautiful steaks. So let's do it!
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.com/guga Quip the good habits company. Thank you Quip for sponsoring this video. But now
let me go ahead and use my teeth to devour this insane experiment. All right everybody here we
have our beautiful steaks, we got Master Sushi Chef Hiro over here. If you guys don't know who this guy
is you gotta go check out his youtube channel everybody true master chef. Well you guys already
saw him doing a little bit of the work with the wasabi. It was hot Hiro? -Was very very hot.
-I grind so many wasabi like that. -I saw him tearing up doing it. -Sweating!
-He was really putting in the work. -This is one of those experiments that we all know already
that it's the wasabi because he was here helping me out, Angel was right there as well. So we don't
know what's gonna happen. This is the wasabi dry age experiment right. So we got uh the regular dry
age here and then we got the wasabi dry age. I'm super excited to find out if it's going to make
any difference. What do you think it's going to be different or no? -I never tried of course but I had
wassabi, so I have to try. -Yeah we're going to find out right now. So this is what we're going to do,
let's go ahead and try this one here first so we know the dry age flavor and then we can compare.
-You ready? -Ok let's go. -All right cool let's go yeah grab one right here Hiro. -I'm so hungry! -Oh that's good.
-It's not sushi but it's okay right? -I like steak! You like steak. -I was waiting for this moment. -Oh
there you go there you go. Okay let's go cheers everybody. -Cheers. -Cheers everybody.
-Ummm. -Ummm!
-Super tender everybody, like falling apart tender. -So, so good. -It's dry age
steak everybody, there's not much to say. -I think that's perfect to have right before
something like what we're about to have. Perfectly said there's not much to say
everybody this is a dry aged steak what we're used to. At the same time that's not
what we're here for we're here for the real deal. Are you ready Hiro? -Sure. -You look scared.
-I'm actually excited, I have no idea what's going to happen. Hiro you do the honors.
You go first. -After you. -Okay everybody well we're gonna tell you right now
real dry age wasabi, not the fake stuff, we use the real deal.
Real deal. We're gonna find out how it tastes. Ready? -Yup. -All right cheers everybody. -Cheers.
-That's delicious. -Oh, woah! -That's different!
-So good. -Totally different. -You like it? -Wow!
-There's a huge difference I'm telling you right now. Not only is it extremely tender
it doesn't stop. Like i keep chewing this one here I take a few bites and then it goes away
this one the more I bite. -More flavor coming out. -It lingers, it lingers on your tongue.
It's a non-stop flavor that you're keeping you're not really getting rid of it when
you like swallow the steak. -You know when I first touch, is a little firm.
Y-eah you're right when you're touching it and you're grabbing the slice
it's firm. You would think that it's going to be like a little tough right.
-A little tough, but once you start to chew...
-So exactly. -That's a really good description. -Yeah that's exactly, that's he's absolutely right. -I'm
going for more. -Go ahead and go for more so that we can describe that to them. If you are thinking that
it tastes like wasabi. -No. -It does not. -Wasabi taste is not here. -No, not here whatsoever. it's not spicy. -No not at
all. What it is for me at least it's enhancing the steak but most importantly I think it has
almost like an msg thing you know, it's like, right, it's like it's growing .-Yeah. -More flavor right.
Uncle Roger shout out to you it's more flavor. That's all I can say. -Natural. -Natural msg. Give me five.
-Real wasabi. -Exactly. -Not the fake one.-Not the fake stuff. -I'm gonna say it. -Yeah it might be the best dry age that we've done.
-It it is extremely flavorful, obviously wasabi real wasabi is not cheap you know. So I don't
know how well it will be to dry age it like we did. But if you ask me if this experiment worked.
-Yes, yes, I highly recommend it. -You highly recommend. -You have to try. -Yeah you have to try it go buy some
wasabi everybody. -You really do. -Buy the real stuff not the fake stuff. Yes? -Yes real stuff.
-Exactly. -Hiro what was the worst part about doing the wasabi. -Spices coming to my eye in the nose.
-Anyway guys these are the results. I hope you guys enjoyed this video, if you did enjoy it make sure
to 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 on the description down below. Thank
you so much for watching and we'll see you guys on the next one. Make sure you guys go check out
Hiro's channel right now. We'll see you next one take care. Or we say good afternoon. -Good afternoon.
-See you guys on the next one, take care everybody bye bye.