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10 Ways to Cook with Wagyu Ground Beef

Wagyu Ground Beef
Wagyu Ground Beef photo source: goodsilversteaks.com

WAGYU is a highly prized Japanese beef known for its intense marbling and rich flavor.

Wagyu ground beef can be prepared in many ways, including using it as a seasoning rather than an ingredient.

Here are 10 wagyu ground beef recipes to help you get the most out of your ground beef.

On top of being one of the most luxurious cuts of beef, wagyu also has a distinct red color and marble, making it quite special even before cooking it.

Appropriately sourced wagyu from grass-fed cows has low-fat content and high saturation of monounsaturated fats resulting in a gram of fat for every gram protein ratio about half that of usual ground beef. Here are some ideas on how to cook with wagyu ground beef.

Basics of Cooking with Wagyu Ground Beef

When cooking wagyu ground beef, remember that its flavor is more delicate than typical ground beef, and its texture is softer.

The reason for this is that wagyu is a type of Wagyu-grade Japanese beef that is prepared specifically for grinding.

Most of the wagyu’s flavor is located in the outside layers of the meat, so when you grind it, you lose those flavors.

That’s why it’s important to use a sharp knife when forming your patties.

A sharp knife will help you cut the meat to keep the outside layers intact while adding a little extra fat to the inside.

Grilled Wagyu Burgers with Provencal Aioli

Grilled Wagyu Burgers with Provencal Aioli / photo source pixabay.com

These gourmet burgers are a showstopper, and the Aioli is a great topping.

You can substitute your favorite ground beef for the wagyu, but it would be a shame.

The fat content of the wagyu makes it perfect for burgers, and a little extra fat will make them even more indulgent and juicy.

If you are looking for an easy but impressive meal for the weekend, these wagyu burgers are a perfect option.

What You’ll Need For the burgers

– 2 lb ground wagyu

– 1 large shallot, diced

– 1 tsp sea salt

– 1 tsp fresh cracked pepper

– 1 tsp fresh rosemary, finely chopped

– 2 tsp dijon mustard

– 2 tsp Worcestershire sauce

– 2 tbsp oil, divided

– 4 brioche buns, toasted

– 4 leaves lettuce

– 1/2 cup mayonnaise

– 1 tbsp fresh lemon juice

– 1 tsp lemon zest

– 1 tsp fresh thyme, chopped

– 1/2 tsp sea salt For the sauce

– 3 tbsp red wine vinegar

– 1 tbsp sugar – 1/2 tsp sea salt

– 1 tsp thyme leaves

– 1/2 cup olive oil What You’ll Do For the burgers

– In a large bowl, combine the ground wagyu, diced shallot, sea salt, fresh cracked pepper, fresh rosemary, dijon mustard, and Worcestershire sauce.

Blend thoroughly with your hands. Divide the meat into 4 even portions.

Form the portions into patties, keeping the outside edges intact as that is where most of the flavor lies.

For the sauce – Whisk together the red wine vinegar, sugar, salt, and thyme leaves in a small bowl.

Drizzle in the olive oil, whisking until the mixture is emulsified. Grill the wagyu burgers over medium-high heat until they reach an internal temperature of 140 degrees F, about 5-7 minutes per side. Serve the burgers on the toasted brioche buns with the Aioli, grilled red onions, and lettuce.

Wagyu Shabu Shabu

This traditional Japanese hot pot is a hearty, delicious meal that will warm your kitchen.

Although it’s usually made with thinly sliced meats, wagyu ground beef is a great substitution. Shabu-shabu is typically made with a light and simple soy-based sauce, and the wagyu adds a lovely depth.

What You’ll Need

– 1/2 lb ground wagyu

– 3 cups dashi broth

– 3 tbsp tamari soy sauce

– 3 tbsp mirin

– 1 tbsp toasted sesame oil

– 1 tbsp grated ginger

– 1 cup shiitake mushrooms, sliced

– 1 cup scallions, chopped

– 1 cup bok choy, chopped

– 1 cup carrots, shaved

– 1 cup napa cabbage, chopped

– 1/2 cup tofu, cubed

What You’ll Do In a large pot, combine the ground wagyu, dashi broth, tamari soy sauce, mirin, toasted sesame oil, and grated ginger.

Bring the mixture to a boil, then reduce to a simmer. Add the mushrooms, scallions, bok choy, carrots, napa cabbage, and tofu and simmer for about 10 minutes. Ladle the shabu into bowls and serve immediately.

Wagyu Rice Bowls

Wagyu Rice Bowls / www.tokopedia.com

This recipe is the perfect example of how to cook with wagyu ground beef as a seasoning rather than an ingredient.

These rice bowls are hearty and filling but simple enough to make on a weeknight.

What You’ll Need

– 2 tsp oil, divided

– 2 scallions, thinly sliced

– 3/4 lb ground wagyu

– 1/2 cup cooked white rice

– 2 tsp soy sauce

– 1 tsp sesame seeds

– 1 tsp sesame oil

– Vegetables, to taste

– Garnishes, to taste

– Optional: 1 hard-boiled egg, sliced What You’ll Do In a large pan, heat 1 tsp of oil over medium heat.

Add the sliced scallions and sauté until softened, about 1 minute.

Add the ground wagyu and cook until browned, about 5 minutes. Add the cooked rice, soy sauce, sesame seeds, and sesame oil and stir until the rice is well-coated. Remove from the heat and let sit until cooled, about 5 minutes.

Divide the rice among bowls.

Top with vegetables, garnishes, and sliced hard-boiled eggs if desired.

Wagyu Donburi

Donburi is a classic Japanese dish that is commonly served in large bowls.

This variation uses wagyu ground beef, but you can also use pork or chicken.

You can use any toppings, including a fried egg, ikura, or seaweed.

What You’ll Need

– 1/2 lb ground wagyu

– 3 cups cooked rice

– 1/2 tsp sea salt

– 1/2 tsp fresh ground black pepper

– 1 tbsp sesame oil

– 2 tbsp soy sauce

– 1/2 cup chopped scallions

– 3/4 cup shredded carrots

– 1/2 cup chopped cucumber

– 2 tbsp mayonnaise

– 2 tbsp chili sauce

– 1/4 cup sliced almonds

– 1/4 cup crumbled nori

What You’ll Do In a large bowl, mix the ground wagyu, cooked rice, sea salt, fresh ground black pepper, sesame oil, and soy sauce.

Stir in the scallions, carrots, and cucumber until combined.

In separate bowls, place about 1/3 cup of the wagyu rice mixture and top with a dollop of mayonnaise, a drizzle of chili sauce, sliced almonds, and crumbled nori.

Wagyu Gyudon

You may not have heard of gluten before, but it is a classic Japanese dish that is sure to please.

The wagyu shines here, and the addition of the eggs is the perfect protein source to make it a complete meal.

What You’ll Need

– 2 eggs – 1/2 lb ground wagyu

– 2 cups cooked rice

– 3 cups dashi broth

– 1/2 cup chopped scallions

– 3 tbsp soy sauce

– 1 tsp gr.

What do you think?

Written by Philip Watson

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