Japanese Wagyu is the most coveted beef on earth. This Japanese Wagyu tasting platter recipe is courtesy of the grillmasters at Napoleon. We sent them some Chophouse Japanese Wagyu beef and asked them to get creative. We knew they’d have some great ideas about what to do with Japanese Wagyu, and they delivered. It looks spectacular because it is spectacular.
There is a large difference in Japanese Wagyu when compared to Canadian Wagyu, or USDA Prime beef. The Wagyu from Japan is so much richer in fat and should be consumed judiciously as an experience, not as an eating steak. (Like a sipping whiskey.) This is a huge departure from the way we are used to eating steak, where bigger is usually better. So, how do you cook and eat a Japanese Wagyu Steak? I wanted to create an easy to assemble taste experience. A Japanese Wagyu Tasting Platter or a Wagyu Charcuterie Board if you will. Using a couple of different techniques, Teppanyaki style grilled steak and Yakiniku style fast searing, as well as adding sushi rice to the mix will create a unique and fun way to eat such a precious kind of beef. Try it for yourself, experience the flavorful joy of exotic Wagyu.
Serves: 4 Prep Time: 60 min Grill Time: 10 Min
- Cast Iron Charcoal Tray
- Hardwood Lump Charcoal
- Stainless Steel Multifunctional Topper or Small cast iron frying pan, like Napoleon’s Cast Iron Skillet
- 2 Japanese Wagyu ribeye steaks
- 1 tbsp. lightly flavored oil like soybean or peanut
- ¾ cup uncooked Japanese sticky rice
- 2 ¼ cups water
- 2 tbsp. rice vinegar
- 1 tbsp. sugar
- ½ tsp. salt
*Note – cups are US measure not rice-cooker cups which are a different measurement
Grilled Oyster Mushrooms
- 6 king oyster mushrooms
- 1 tbsp. butter, melted
- 3 tsp. miso paste
- Chili paste/flakes to taste
Japanese Wagyu Tasting Platter Preparation:
- Begin by following the proper thawing process and allowing the steaks to come to room temperature on the counter for a little while you prepare the rice. Rinse the rice until the water runs clear, then add the clean rice and water to a rice cooker. If you don’t use a rice cooker, rinse the rice, combine rice and water in a saucepan. Bring the water to a boil, cover and reduce to simmer until water is absorbed – about 20 minutes. Once absorbed, turn off the heat and allow the rice to rest in the pot an additional 10 minutes.
- Once the rice is going, add the vinegar, sugar, and salt to a clean saucepan and bring to a simmer over medium-high heat until the sugar has dissolved. It won’t take long.
- Remove the cooking grids Place the Cast Iron Charcoal and Smoker Tray onto the burners and fill with a single layer of charcoal. Light the burners and allow the charcoal to catch. Preheat the grill to high – about 500°F – with a skillet or a multifunctional topper on the grill.
- While things are preheating wash the mushrooms and slice them into bite-sized rounds. Slide them onto skewers. In a bowl, add the butter, miso paste, and chili paste or flakes. Microwave the butter mixture gently until the butter is just melted.
- Remove the rice from the rice cooker to cool. Season it with the vinegar mixture and spread it out in a large bowl that has been moistened with water.
- It’s time to get the Wagyu Steaks. For this meal, we will be preparing the meat in a couple of different ways. One will be Teppanyaki Style – thick strips and the other Yakiniku style – thin strips. We will also be making Nigiri Sushi with some of those strips. Take one of the steaks and, cutting against the grain, slice half of the steak more than ¼ of an inch, but less than ½ inch thick. Slice the second steak in half.
- Bring all of the meat and mushrooms out to the grill. Add a little oil to the solid side of the multifunctional topper and lay down the two halves of the large steak. Place the skewered mushrooms directly on the cooking grids and brush with the miso butter. When the first side of the unsliced ribeyes has seared to perfection, flip. Place the thinly sliced wagyu onto the perforated side of the multifunctional topper, flipping the slices as soon as they will lift from the topper, they are to be incredibly lightly cooked. If you are using cast iron instead, sear the thin slices in the same manner, and sear the unsliced steaks directly over the charcoal being careful of flareups. Remember to flip and baste the mushrooms.
- Cut two of the unsliced steaks into 1½ -inch wide strips, turning those strips onto their sides so the steak sears on all sides. Once every piece of meat has been cooked, bring the meat in allowing the thicker pieces to rest.
- Wet your hands and form 4 to 8 small rice rectangles. Slice the remaining whole piece of Japanese Wagyu as thinly as possible and top the rice with the thinly sliced beef.
- Lay the fully cooked, thinly sliced, Yakiniku Style Wagyu around a bowl of ponzu or soy sauce. Add the Teppanyaki style – thickly cut Wagyu to your plate and finish with the Wagyu Nigiri and the mushrooms. Place a dipping dish with any remaining miso butter on the plate as well. Serve with your favorite side dishes for a fantastic and semi-authentic Japanese Wagyu experience.
It’s an interesting thing learning to work from home. In this line of work, cooking, photographing, eating, and writing about it, there have been a few adjustments to be made. Thankfully, ordering ingredients and groceries online has made it possible to continue. In fact, I reached out to a fantastic Canadian company, Chophouse Steaks, for some incredible quality beef, including Japanese Wagyu Steaks. This Japanese Wagyu Tasting Platter is a great way to get the most out of an expensive steak while still enjoying the unique qualities and flavors. Share your steak filled grilling adventures on our Facebook page or tag us @chophousesteaks. on yours.
Here’s to great eating!