Yakiniku style wagyu with dipping sauce
Binging with Babish · ♥ 25.3K likes · 1.2M views · 38 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Australian style wagyu ribeye
Trim the wagyu ribeye to a uniform rectangle, saving the cap and fat, and cut the eye into slices as uniform as possible.
Light the binchotan charcoal, which takes a solid 15 to 20 minutes of continuous exposure to fire.
- ⅓ cup soy sauce
- 1 tsp rice wine vinegar
- ¼ cup sake
- ¼ cup mirin
- 1 tbsp granulated sugar
- 1 tbsp sesame oil
- 2 tbsp sesame seeds
Dipping sauce: combine soy sauce, rice wine vinegar, sake, mirin, granulated sugar, sesame oil and sesame seeds and cook about five minutes to cook off the alcohol from the mirin.
Stack the lit charcoal as tall as possible under the grate and rub the grate down with a piece of the wagyu fat instead of oiling it.
- kosher salt
Salt the slices, then sear over as much heat as possible - his grill ran cool and took 45 seconds, which over-rendered and curled the meat; stacking the coals higher let him flip sooner for a rare interior.