Sous Vide Kobe Wagyu Beef, Served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout. This is an upscale dining appetizer experience which possibly gonna made you get laid tonight! A5 Kobe wagyu beef (BMS 10) cube roll from Hyogo Prefecture in Japan, slowly cooked with kelp or seaweed and sliced mushrooms until medium welldone then chilled overnight until the fat harden, cut into bite portion and then served with tangy, citrusy and kicking savoury chilled ponzu souy sauce.
Yup, the A5 Japanese Kobe beef cooked ala sous vide into medium well done, you don’t misread it! You may think that i’m a jerk for cooking the kobe beef more than medium rare, don’t judje me too early. Eversince the kobe beef is gonna be served chilled, the massive ammount marbling fat must be cooked until well rendered (at least 64°C) to make sure it will be melted when it touch our palate and exposed with the natural heat of out mouth.
Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140°F) for meats and higher for vegetables. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).
I’ve been cooked beef with sous vide method several times, mostly from lean and non prime cut. The choice or second grade of beef turn into tender, moist and delicious meat once it cooked sous vide style with rice cooker waterbath. So i think it’s obvious that beyond prime A5 Kobe beef gonna be turned out terrific once slow cooked in sous vide method. This is actually sort of sousvide cooking using rice cooker as a heater to my waterbath, so no fancy equipments sousvide waterbath circulator and vaccum sealed pack machines involved. Instead, this sort of sousvide method using amateur kitchen tools, eversince i take care all the basic principles of sousvide on this recipe.
Since this is kobe beef is cooked in sort of-sousvide, the beef sirloin is vaccum packed with ziplock manually without any vaccum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bad. This ziplock bag submerging method is quite efficient to pushed the air from the bag. Choose the heatproof and foodgrade ziplock bag with a good sealing feature, cheap ziplock bag may burst out while cooking and ruined your entire kobe beef batch.
I slowly cooked the kobe beef using my old rice cooker as a sous vide waterbath. As you can see from the photograph, my waterbath temperature was 64°C , but it’s actually fluctuated from 63 to 64°C if i put the lid on. I adjust the temperature of the rice cooker waterbath with covering the the meatal pot, the more you cover hence the tempersture will get closer to the maximum temperature when you put the lid on. I let the kobe beef brisket sit in the rice cooker waterbath for about 1 hours, don’t get hesitate to leave it longer in the waterbath because it’s not a single chance your beef will overcooked, but definitely no further than 2 hours or it turn into mushy because the fat is totally renderred. The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the beef evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, i’m putting some glass plate for that purpose.
The verdict: the authentic japanese A5 kobe wagu beef is worth every single cent of it. In a fine dining restaurant you probably charged 100 USd for a single portion of 250 grams of Kobe beef steak and you won’t regret to paid it if it’s perfectly cooked. Tasting a Japanese kobe beef is beyond a gastronomic orgasm, honestly; i’m not fucking kidding about it. After all, all i can said is you live your life once, so be generous to yourself!
Once the kobe beef cooked into medium well done with sous vide method, the fat of kobe beef is so fragile and easily melted even with a simple hand touch heat, if you wanna got a clear and clean cut, i suggest you to chilled the chopping board and the knives before slicing it. Carved or cut the kobe beef just before serving to prevent the beef meat dry out.
The ponzu sauce for serving the cold kobe beef is homemade. Ponzu is a Japanese soy sauce citrus based sauce commonly. It is tangy, citrusy, tary, with a thin, watery consistency and a dark brown color, the additional of soy sauce or shoyu made ponzu also callled Ponzu shōyu or ponzu jōyu (ポン酢醤油).
My homemade ponzu is made by simmering rice vinegar, mirin, , katsuobushi (dried smoked bonito or skipjack tuna flakes), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added; local kaffir lime called jeruk jungga. Commercial ponzu is generally sold in glass bottle, you can purchased it in any Asian-Japanese groceries store, but i guess it’ taste even better if you made it from scratch.
Recipe Sous Vide Kobe Wagyu Beef :
- 1 piece of 250 grams A5 Kobe Wagyu Beef Cube Roll Steak
- Salt and pepper to taste
- 2 tbsp butter
- 1 piece (5×10 cm) kombu or dry seaweed(for flavouring*optional
- 2 piece of dried shiitake mushrooms (for flavouring)*optional
- Ziplock plastic bag
For Serving:Homemade ponzu sauce, Silgochu (korean chili thread), and mung bean sprout
How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:
- Season the kobe beef with salt and pepper, set aside
- Put the kobe beef steak in the ziplock bag, put the kombu, dried mushrooms and the butter on the bagg
- Submerged the ziplock bag in the water partially to pushed the air out ouf it.
- Secure the ziplock seal once the air removed from the bag, let it sit in the fridge for at least 6 hours or ovenight.
- Place ziplock packed kobe beef cube roll in the preheated rice cooker waterbath in 64°C for medium well done (i’m using my rice cooker with the lid cover on)
- Let it sit in the waterbath for 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
- Take away the sous vide kobe beef bag from the rice cooker waterbath, set aside until it reach room temperature
- Chilled it for at least 6 hours or overnight in 4°C fridge
- Pop the veal sirloin steak out of the ziplock bag, carefully cut it with chilled knives on a chilled cutting board
- Put the cut chilled kobe beef sous vide in a serving bowl, served with korean chili thread, beand sprout then pour the cold ponzu sauce over it and enjoy your foodgasm!
Homemade Kaffir Lime Ponzu Soy Sauce:
- 1/2 cup shoyu /soy sauce
- 1 piece kombu, (about 3 x 5 inches)
- 6 tablespoons kaffir lemon juice
- 1/4 cup tablespoon rice vinegar
- 1/4teaspoon mirin
- 1/4 tablespoon bonito/katsuiboshi flakes (smoked dried skipjack tuna)
- Lightly rinse the kombu and place in a small bowl along with the kaffir lemon juice, shoyu, rice vinegar, and mirin. Cover and let sit for at least a few hours, but preferably overnight.
- Add the bonito flakes, let sit for a few minutes and strain.
- Chilled overnight n the fridge
You May Also Like (Click!)