Roasted Wagyu Bone Marrow
Ingredients:
1 pack of Tateyama Wagyu Marrow Bones
1/8 cup chopped fresh rosemary
1 teaspoon garlic
1 teaspoon Himalayan salt
1 teaspoon black pepper
Blackberry Jam
Crostini
Cooking:
1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. Place the beef bones with the marrow facing up.
3. Season with salt, pepper and garlic
4. Bake at 375 degrees at 8-10 minutes or until bubbly.
5. Remove from oven, set oven to broil.
6. Place marrow bones under broiler for 2-3 minutes until edges are brown and crispy.
7. Remove from oven. Sprinkle with fresh rosemary.
8. Scoop out the bones and serve with blackberry jam and crostini!
Wagyu Smash Burger
Ingredients:
2 pounds of Tateyama Ground Wagyu
Salt to season
Yellow mustard to drizzle
2 cups thinly sliced white onion
8 slices of cheddar cheese
4 potato/brioche buns (split and toasted)
Cooking:
1. Heat flat top or large cast iron skillet over medium high heat unit hot.
Meanwhile, divide ground wagyu evenly into 8 portions.
Lightly shape into loose balls.
2. Evenly place half of the balls on flat top; cook 30 seconds or until bottoms are browned or slightly crispy.
Flip, place quarter cup onion on top of each ball.
3. Using a burger press, smash into thin patties. Season with salt and drizzle with yellow mustard. Cook for 1.5 to 2 minutes until bottoms are browned and crispy.
4. Flip burger and place sliced cheddar on top for 1 minute or until cheese is melted.
5. Remove from flat top; keep warm. Repeat with remaining wagyu balls.
6. Stack 2 patties together and serve on toasted bun
Authentic Teriyaki Sauce
To be used as a marinade or a dipping sauce.
Ingredients:
1 cup of soy sauce (low sodium)
1 cup of sugar
1 teaspoon of Aji-no-moto
1/2 cup of Mirin
1 tablespoon of ginger
1 tablespoon of garlic
Cooking:
As a marinade: Combine ingredients and add to meat. In a zip-lock bag or covered bowl, place in the fridge for at least 30 minutes. Cook meat as desired.
As a dipping sauce: Combine ingredients. Simmer until slightly thickened, stirring constantly. Remove from heat and serve warm with your favorite Tateyama Wagyu cut.
This dipping sauce is also an amazing accompaniment when cooking on a hot stone cooking plate.