Combining A5 Japanese wagyu and a Yakiniku sauce is bloody heavenly. 

EASY | 5 MINS PREP | 5 MINS COOK | SERVES 2

Whilst I'm using the Rolls Royce of wagyu here, this dipping sauce is extremely universal. I can't begin to tell you how good it is with grilled vegetables. One of my favourites is charcoal grilled mushrooms and broccolini. 

Now whilst Yakiniku sauce typically contains soy sauce, mirin, sugar and sesame seeds, you can add things like miso paste to increase richness and boldness. 

You may ask what sauce do I put on my wagyu, or even does it need sauce at all. The simple answer is no. But adding a sauce like this really elevates it and compliments it perfectly. 

Just like using Backyard BBQ rub on wagyu, I will use it sparingly as an expensive cut like wagyu works will with light applications of sauce or seasoning. 

INGREDIENTS:

Sauce:

• 2 tbsp sake
• 2 tbsp mirin
• 1 tsp sugar
• 1/2 tsp rice vinegar
• 2 tbsp soy
• 1/2 tsp miso
• 1/2 tbsp apple
• 2 tsp toasted sesame

Steak:

• season with kosher salt or an extremely light coat of our Backyard BBQ rub.

METHOD:

STEP 1

Simmer everything except the sesame until sugar dissolves or approx 1-2 mins. 

STEP 2

for a thin piece like mine, I seared it for approx 1-2 mins per side. As wagyu has a lot of intramuscular fat, it's quite forgiving and reacts well to being cooked past medium rare.

Top Tips For Young Players:

1. Use excess fat to lube up your grill or pan.

If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.