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Monthly Archives: November 2019

Zero Waste: Redefining Wagyu Scraps & Trimmings

Trade Tricks to Using Every Ounce of Miyazaki Beef In recent years, there’s been some noticeable shifts in the restaurant industry with Wagyu being offered outside the high-end restaurants. Beyond the typical serving styles as steak, Shabu-Shabu, and grills, Wagyu is now appearing with Sushi, Tempura, and skewers. Further breaking from traditional Japanese cuisine, Wagyu…
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Wagyu Fat-Infused Brussel Sprouts Chips

INGREDIENTS Wagyu drippings, Brussel sprouts, sea salt DIRECTIONS 1. Collect Wagyu fat, and render evenly in a pan. * see notes below2. Peel off 3-4 outer leaves of Brussel sprouts. ( reserve remaining sprouts for another application )3. Deep fry in Wagyu fat at 300°F, until crispy but not browned.4. Strain on a paper towel…
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Nibitashi Daikon and Seasoned Quail Egg

INGREDIENTS daikon, quail eggs, Wagyu fat and trimmings, thinly sliced yellow onion, Tsuyu (soy, mirin, sake, dashi) DIRECTIONS 1. Heat a small amount of Wagyu fat in a saucepan, add thinly sliced yellow onions and sauté until soft and caramelized.2. In a frying pan, brown meat trimmings roughly diced, cooking all the way through. 3.…
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