Next up Sendai A7 wagyu. Basically a pink and white marble.
Serious question. Is this something that would generally just be prepared raw or with minimal cooking? I feel like it would just disintegrate the second it touched any heat source.
Very minimal cooking, usually placed in a hotpot or steamboat for a few seconds
Hotpot! Something that I did not think of in the slightest that makes complete sense, ugh my brain stinks sometimes.
A few seconds in the hotpot, then dipped in a raw whisked up egg. This is how I had it. The eggs gives it an even more creamy quality.
that looks so good even though alan from the burger kitchen of kitchen nightmares has ruined the word wagyu for me
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Delicious, but if I’m being honest, I don’t know that it is worth the money. Got this and a grade 9 wagyu from Australia, and that had more of a “beefy” taste to it, while the A5 was so fatty and rich it tasted almost like pork belly. I’m really glad I tried it, and it was lovely, but once was good enough for me.
Wagyu is great but I swear, I’ve had the thought that you could just attach strips of fat to regular steak and it wouldn’t be that different.
What a coincidence that I see this post and this video in the same day.
Alvin makes an interesting claim near the end of the video that this meat is better considered an ingredient to be used to elevate other dishes instead of cooked on its own.
Alvin makes an interesting claim near the end of the video that this meat is better considered an ingredient to be used to elevate other dishes instead of cooked on its own.
Its a common philosophy in all Asian/Indian/persian cuisine.
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I’d braai that
