December 10, 2017
Are you in the Christmas spirit yet?! We just started our decorations today. Late, I know. Irrelevant to wagyu and this video as a whole, I know. But we’re playing Frank Sinatra and decorating quite possibly the fucking ugliest tree we’ve ever made with all the Christmas scraps we’ve salvaged over the years. But I feel really Christmassy right now. AW YES!
Ok let’s talk about this video. The JNTB contacted us and let us know about their promotion that they have going on. We got excited because we did some events in the past in which we were able to bring people over to Korea. Those were really rewarding moments for us. So when they told us that we can play around with some expensive beef AND get one of you over to Japan, then hell yeah we agreed!
At the same time, this gave us a much more hands on experience with high end beef. We barely ever buy beef, and when we do they’re usually superthin steaks. It just seemed scary to work with a more expensive ingredient, but it seems like it’s actually safer to use this beef, because it’s so difficult to go wrong. It was just so right. So good, with so little cooking. Ah!
You know we have some friends who don’t like wagyu? It’s usually our older Japanese friends who say it’s too oily for them, and they prefer American beef. CRAZY I KNOW! For us, the oiliness and softness of the beef is just magnificent.
Back to cooking: having a small bite size snack like felt so fancy! I’d do this for a special dinner with in-laws, for example. It was just such a different experience than what we’re used to with cooking, and I now feel like I want to work with better ingredients more often and not be afraid of ruining the meal.
Anyhow here’s the recipe!
For the Glaze:
1/3 cup sherry vinegar or apple cider
1/2 cup maple syrup
1/2 cup lite soy sauce
1/4 okonomiyaki sauce
Wagyu Beef (enough for all that are eating)
-Take a bunch of skewers and soak them in a glass of water so they don’t burn.
-Peel, cube, and steam sweet potatoes for 3-5 minutes.
1. Add all sauce things to sauce pan, and simmer for around 5 minutes.
2. Add 4 tbsp COLD butter, and whisk into the mix. Set aside off the heat.
3. Cube the wagyu and put onto the skewer with the sweet potatoes.
4. Brush on the glaze onto the skewers.
5. Hit the grill to medium, cook 2-3 minutes each side, while frequently adding more glaze.
6. Serve it to family and friends who will look at you differently from here on out, like “damn Janet! I didn’t know you could cook like an angel”
7. Smile 10 years from now when you’re with the same family and friends and they reminisce on the day you made them this.
Before step 7, make sure you head over to the JNTO website and get yourself a trip to Japan! Otherwise, here are some bloopers from today’s shoot!