Name: Wagyu Mabushi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb Wagyu Steak (A4 or A5 grade Striploin); 2 cups Japanese Short-Grain Rice; 2 cups Dashi Stock (Bonito and Kombu); 4 tbsp Soy Sauce; 3 tbsp Mirin; 2 tbsp Sake; 1 tbsp Granulated Sugar; 0.5 cup Scallions; 2 tsp Wasabi Paste; 1 sheet Shredded Nori Seaweed

Main Dishes

Wagyu Mabushi

Experience the luxury of Japanese A5 Wagyu beef served in the traditional Mabushi style. This dish offers a multi-layered tasting journey, transitioning from the pure savory flavors of beef and glaze to a refreshing finish with aromatic dashi broth.

Prep

20m

Cook

25m

Serves

Calories

780kcal

Qty	Ingredient
1 lb 450 g	Wagyu Steak (A4 or A5 grade Striploin)
2 cups 400 g	Japanese Short-Grain Rice
2 cups 480 ml	Dashi Stock (Bonito and Kombu)
4 tbsp 60 ml	Soy Sauce
3 tbsp 45 ml	Mirin
2 tbsp 30 ml	Sake
1 tbsp 12 g	Granulated Sugar
0.5 cup 50 g	Scallions
2 tsp 10 g	Wasabi Paste
1 sheet 5 g	Shredded Nori Seaweed

2 Method

Step 1. Wash the rice under cold water until the water runs clear. Cook the rice using your preferred method (rice cooker is ideal) and keep it warm.

Step 2. Prepare the tare glaze by combining soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-8 minutes until slightly thickened. Set aside.

Step 3. Prepare the dashi stock in a separate pot and keep it at a very gentle simmer; it should be piping hot when served.

Step 4. Take the Wagyu out of the refrigerator 15 minutes before cooking. Lightly salt the surface. Heat a heavy cast-iron skillet over high heat. Because Wagyu is very fatty, you do not need oil.

Step 5. Sear the Wagyu for 90 seconds to 2 minutes per side for a perfect medium-rare. The goal is a deep brown crust while keeping the fat just barely melted inside.

Step 6. Transfer the beef to a cutting board and rest for at least 5 minutes. Slice the beef into thin, bite-sized strips.

Step 7. To assemble, place the warm rice into four deep bowls. Drizzle a spoonful of the tare glaze over the rice. Arrange the Wagyu slices over the top and brush them with more glaze.

Step 8. Serve with side dishes containing finely sliced scallions, wasabi, and shredded nori, along with a small teapot or pitcher of the hot dashi.

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The traditional way to eat this: Divide the bowl into four portions. 1st portion: eat as is. 2nd portion: add scallions, nori, and wasabi. 3rd portion: add condiments and pour hot dashi over it (Ochazuke style). 4th portion: eat your favorite way.
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Avoid overcooking Wagyu; it is best enjoyed medium-rare to medium to allow the marbling to soften without drying out the meat.
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If you cannot find A5 Wagyu, a high-marble score Australian Wagyu or a Prime Ribeye can be used as a substitute.