Seaweed Wagyu Beef Recipe

Wagyu Beef

Wagyu beef is fatty, but there is something special about this meat. The ratio of monounsaturated to saturated fat is much higher in Wagyu than any other beef. Monounsaturated fat could have positive effects on heart health. The serving sizes of the Wagyu dishes are very small, so if you like a big steak it is probably better to go with lean eye fillet and not Wagyu.

An interesting study on the impact of the beef steak thermal processing on degradation of good fats and levels of inflammation after the consumption of the cooked beef. Pan-fried (PF) and sous-vide (SV) thermally processed beef were compared by measuring fifteen oxidised lipids in post-meal plasma. ‘Postprandial plasma inflammatory markers tended to remain lower following the SV meal than the PF meal.’ (Food Chemistry, Volume 184, 1 October 2015, Pages 57-64)

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Seaweed Wagyu Beef

Ingredients:

200g wagyu topside

100ml soy sauce

1/4 cup crushed seaweed

Oil spray

Cooking:

1. Cut the topside into a singular 200g block.

2. Soak the meat in soy sauce, turn regularly and brush if needed. Soak for 30 minutes.

3. Dry the meat with paper towel and cover with crushed seaweed on all the sides.

4. Sous-vide at 55C for 2-3 hours. Alternatively, spray a heavy pan with oil and fry for 2 minutes on each of the six sides on medium heat.

5. Let the meat rest for 1 minute. For sous-vide version, sprinkle the cooked beef with more crushed seaweed. Finely slice and serve with wasabi and soy sauce.

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