🥩 Recipe · Japan📍 Wagyu A5•⏱ 5 min
和牛丼 三種
Wagyu Bowl, three ways
Wagyū-don sanshuThree preparations in one bowl for every mood.
Chef's tip
00:00The secret lies in three principles: the right temperature, timing, and resting.
00:35Prepare each element cold. The meat should be taken out of the fridge thirty minutes before.
01:15The heat must be controlled. Never rush the cooking process.
01:50The plate is constructed like a composition. Each color, each texture has its place.
02:20Wagyu is ready when its shine disappears under a light crust.
02:55Serve immediately. The meat should never wait.
Prep
5 min
Cook
10 min
Total
15 min
Serves
2
Soy sauce, cream sauce, oyster sauce on Japanese rice
Ingredients
- 2 × 200 gWagyu tenderloin
- 30 gUnsalted butter
- to tasteFleur de sel
- to tasteFreshly ground pepper
- 2Crushed garlic cloves
- 2 sprigsFresh thyme
- 1 sprigFresh rosemary
- 1 tbspGrapeseed oil
Preparation
-
01
Take the Wagyu tenderloins out of the refrigerator 30 minutes before cooking to bring them to room temperature.
-
02
Pat the tenderloins dry with paper towel: a perfectly dry surface is essential for a beautiful crust.
-
03
Season generously with fleur de sel and freshly ground pepper on both sides.
-
04
Heat a cast iron skillet until it smokes. Add a drizzle of oil.
-
05
Place the tenderloins without moving them. Sear for 90 seconds on the first side.
-
06
Flip, add butter, crushed garlic, and herbs. Continuously baste with the frothy butter for 60 to 90 seconds.
-
07
Remove the tenderloins from the pan and let them rest for 5 minutes on a warm plate — this step is crucial.
-
08
Slice against the grain and serve immediately, drizzled with the herb butter.
Follow behind the scenes
Follow us On Instagram, we show everything.
One article per week, no more.
Our editorial selection, delivered every Wednesday.
Welcome! Check your inbox to confirm your subscription.
