L'Univers FOODHUB · Recette · Wagyu
Cold A5 Wagyu: the make-ahead starter
Wagyu is delicious cold, but at 14 °C, not 4. Seared, cooled, and sliced at the last moment over a sesame carrot salad.
Wagyu is delicious cold. Its aroma stays locked in the meat after cooking and is released as you chew, even once it has cooled. This is the starter you make an hour before your guests arrive, then forget about until it's time to serve.
Temperature is everything
Cold doesn't mean straight out of the refrigerator. At 4 °C, Wagyu fat sets and the slice turns waxy. The right serving temperature is cellar temperature, around 14 °C: the texture stays silky and the aroma comes back.
In practice: sear, let it cool to room temperature, an hour in the refrigerator to firm up, then twenty minutes out of the fridge before serving.
Ingredients for 4
- 200 g A5 Wagyu striploin
- 4 carrots, coarsely grated into long strands
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
- Fleur de sel, freshly ground pepper, scallions
Method
- Sear. One minute per side in a very hot, dry skillet, the whole piece, without slicing it.
- Cool. Let it come back to room temperature on a rack, then an hour in the refrigerator, without plastic wrap touching it.
- The salad. Mix the carrots, vinegar, soy sauce and sesame oil. Let them release their liquid for twenty minutes, then drain: this is what prevents a puddle at the bottom of the plate.
- Slice. 2 to 3 mm thick, against the grain, at the last moment.
- Plate. Salad as the base, slices on top, sesame, scallions, fleur de sel. A turn of the pepper mill, and that's it.
Mistakes to avoid
- Serving it straight from the fridge. The fat sets and the slice turns waxy.
- Slicing ahead of time. The slices dry out and oxidize within minutes.
- An overly acidic dressing. It overpowers the aroma: a single splash of vinegar is enough.
- Not draining the carrots. The juice makes the meat soggy.
Frequently asked questions
Can you make it the day before?
The seared meat keeps for 24 hours in the refrigerator, whole and unsliced. Slice it just before serving.
Which cut should you choose?
Striploin, or a less marbled cut such as rump: served cold, very fatty meat becomes heavy.
What to serve it with?
Warm rice, or simply toasted bread. Avoid cold starches, which heighten the feeling of set fat.
Further reading
- Cooking A5 Wagyu in a skillet
- A5 Wagyu nigiri: 12 bites from 100 g
- Wagyu bowl: serving three people with 200 g
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