Wagyu Beef Cubes For Ulam? 3 Dishes To Make With This Premium Meat
Besides grilling and frying them, you can also serve wagyu beef as your favorite ulam.
When you think of steak, you can’t help but associate it with a special occasion, like Valentine. Steak is a premium entrée reserved only for those big life moments not just because it is quite expensive, but also since a good quality steak can be hard to come by.
These days, however, you can get hold of steak more easily. With wagyu cubes, you can still satisfy your steak cravings without breaking the bank.
”Wagyu” refers to Japanese cow where ‘wa’ means Japanese and ‘gyu’ means cow. Wagyu is unlike regular beef because of its marbling, or the layers of fat interspersed within the muscle. The marbling makes for a more flavorful, melt-in-your-mouth cut of meat. In Japan, grilled wagyu cubes are a popular street food and served also in izakayas or pubs.
In the Philippines, you can find wagyu cubes in the supermarket or get a bag through online sellers. Make weekends more special by whipping up a batch of wagyu cubes cooked the way you like it. Here are some recipes you can make if you want something more than just grilled or fried.
Wagyu Cubes Salpicao
This Spanish-inspired Filipino dish is cooked popularly with loads of garlic and black pepper. It is a dish loved by many, whether it is cooked with beef, pork or chicken meat.
Chef Giancarlo Alunan’s salpicao recipe is a combination of two different cuisines. “The ingredients like wagyu beef, shiitake mushroom and Kikkoman soy sauce are [all] from Japan, while the cooking procedure is from Portugal,” he shares.
To make this wagyu dish by Chef Giancarlo, you will need:
- 500g wagyu beef
- 1 bulb of garlic
- 3 tablespoons soy sauce, preferably Kikkoman
- 20g of butter
- 10ml olive oil
- 90g fresh shiitake mushroom
- Salt and pepper to taste
In a pan, use olive oil to sauté your thinly sliced garlic until it turns crispy and golden brown. Set it aside. Using the same pan, put the chopped shiitake mushrooms and season with salt and pepper. Set aside. Start sear your wagyu cubes and add salt and pepper as well.
“Since wagyu cubes are rich in fat, there is no need for oil and butter when searing,” he shares. He also advises to keep the pan very hot before adding the beef and to make sure not to overcook it in order to achieve a pinkish color inside.
Once the beef is cooked, put the garlic and mushroom back in, along with Kikkoman soy sauce, then mix. Add butter and serve.
Serves 4 to 5 persons
Wagyu Cubes Japanese Stew
Beef stew, considered a comfort food by many, is a classic and hearty meal made with chunks of tender meat.
To make this recipe by Mark Bittman of cooking.nytimes.com, you need the following:
- 700g to 900 g of wagyu beef
- 2 cups chicken stock, water, or dashi
- ginger, sliced
- ¼ cup soy sauce
- ¼ cup mirin, honey or sugar
- 1 lemon
- 700g of pumpkin or potatoes, cut into 1-inch slices
- Black pepper and salt to taste
Sear the wagyu cubes for 5 minutes in a large pan on medium-high heat until they turn brown. Once done, transfer to a medium-size casserole.
Turn your stove on high heat and add your stock, water or dashi. Stir continuously until the solids are blended with the liquid. Add the soy sauce, mirin, ginger, pepper and lemon juice.
Simmer on a stove until tender or cook in a 350-degree oven. When the meat is almost done, add the squash or potatoes, cook for a few more minutes until the vegetables are tender.
Serves up to 4 persons
Wagyu Cubes Kare-Kare
Even if your social media feed is filled with steaming bowls of ramen, or burgers, it’s hard not to crave when you see a snap of the classic Filipino dish, Kare-kare.
Mom Paula Dimla satisfied one of her pregnancy food cravings by cooking wagyu cubes Kare-kare . Even with limited ingredients, she was able to cook this yummy dish, and using wagyu cubes definitely made her homecooked dish even more flavorful and special.
To make Kare-kare the way Paula did it, you will need:
- 500g wagyu cubes
- 50g Kare-kare mix
- 3 cloves of garlic
- 1 small onion
- 2 eggplants
- 1 bundle of pechay
- ¾ cup of water
- Shrimp paste or bagoong
Heat a non-stick pan and fry the wagyu cubes. When the fat starts to render, add the chopped onions and garlic and turn your stove to low heat.
When the onions have caramelized, add the sliced eggplant and stir-fry. Dissolve the Kare-kare mix in ¾ cup of water, then stir it in until it boils to totally dissolve the instant mix powder. Add the pechay and simmer for a few more minutes. Serve with shrimp paste.
Serves 2-3 persons
You can also try serving wagyu cubes with a simple side dish, such as the following:
Add a little crunch with stir-fried bean sprouts.
Level up your usual pancit canton.
Pair them with kimchi fried rice.
Have the best Ram-Don while watching your favorite Kdrama.