Rare Japanese Wafu Steak with Grated Daikon and Ponzu

Rare Japanese Wafu Steak with Grated Daikon and Ponzu

Japanese meals are often prepared meticulously. Through careful preparation, Japanese chefs get to have their meat that can evenly absorb all the flavors from the mixture it has been placed upon.

Sous vide is a perfect cooking method that can be used when cooking Japanese wafu steak. This ensures that the meat absorbs the mixture of olive oil and garlic while being cooked evenly. This also prevents water moisture from getting into the meat, which will make the taste of the meat dull.

The method is also perfect for individuals who have no time to focus on cooking alone, or for individuals who are health conscious.

For moms who are usually on a hurry to cook their food or who are multitasking while cooking, sous vide meat preparation is the best meal to prepare.

For individuals who are health conscious, sous vide cooking provides many healthful benefits such as the lack of need to use too much cooking oil which will aid in lessening the fats and calorie content of the meal.

Recommended reading: Ultimate Guide to the Best Sous Vide Vacuum Sealers

Here is the step-by-step method to prepare an evenly-cooked palatable Japanese wafu steak.

Ingredients:

  • 2 cloves of Garlic
  • 1 tbsp olive oil
  • ½ tbsp. vegetable oil for searing with a torch
  • 2 cm daikon
  • 1 2.5 cm steak
  • 1 green onion
  • 2 tbsp ponzu
  • Salt and ground pepper

Directions:

  1. Preheat water bath to optimal temperature for rare steak (120ºF or 49°C).
  2. Prepare the garlic clove after cutting off the excess fat from the steak.
  3. Cover the steak with salt and pepper before sealing the sous vide bag with vacuum sealers. For best result, try looking for the recommended vacuum sealers that will aid in maintaining the integrity of the meat while cooking.
  4. Place the meat inside the vacuum bags together with one sliced clove of garlic and olive oil. This ensures that the taste of the steak gets immersed with the richness of garlic.
  5. Immerse the bag in the preheated water while maintaining the temperature using sous vide machines such as precision cookers and water oven. Cooking a rare meat will take up about an hour or less, depending on the preheated temperature of the water bath. You will be assured that the meat will not be overcooked or undercooked as long as the water temperature remains the same.
  6. While waiting for the meat to be cooked, prepare the toppings such as the daikon and green onion. Thinly slice the green onion, taking proper care of the thickness of each slice. Grate the daikon evenly.
  7. After getting the steak cooked, remove it from the sous vide bag and place it on a paper towel so as to remove the moisture from the olive oil mixture. Sear the meat on a pan with the recommended amount of vegetable oil. You may opt not to include the garlic slice from the bag while searing so as to keep the burn of the meat even.
  8. Transfer the meat to a cutting board and cut it into preferred slice thickness. Garnish with the prepared daikon and green onions while pouring ponzu onto the meat.

You may also cook chicken meat using the sous vide method. It will give you some nice, tender meat rich in flavor you induced it with.

As always, this method will not only be healthful, more environment-friendly, and less time consuming, but will also give you a meat delicately prepared to perfection.

Love this recipe? Want to see more? Check out some of our other beef recipes:

Be sure to also check out our sous vide machine buying guide and other sous vide product reviews.

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