The word Wagyu means Japanese Cattle, according to the Oxford dictionary; wa ‘Japanese’ + gyu ‘cattle, beef’. Let’s look at two traditional Japanese methods of preparing Wagyu; Shabu Shabu and Sukiyaki.
Both dishes are prepared and served at the table. They both use very thin, tender and juicy cuts of meat, such as the sirloin, ribeye, chuck eye roll and are served with vegetables and dipping sauces. There is one big difference between the dishes - the cooking method.
Paper thin slices of Wagyu are swirled in a hot broth. The broth is traditionally flavoured with Kombu (dried kelp) that gives the broth a subtle savoury flavour. Watch this great clip by JapaneseCooking101 over on YouTube where she explains ingredients and cooking methods.
Jamie Oliver features a great Shabu Shabu recipe that you can get here.
Sukiyaki is also prepared at the table where it is served and enjoyed with vegetables and dipping sauces, however, it is cooked in a skillet style pan over a high temperature. You can get a great Sukiyaki recipe here.
As we have mentioned before, Noel from Kia Ora was fortunate enough to experience traditional Japanese cuisine, on the last trade mission to Japan. Have you had Shabu Shabu or Sukiyaki? Was it in Japan or a restaurant and what are your thoughts? Let us know over on Facebook.
Thanks for reading
Kia Ora Stud