I am referring to Japanese Wagyu Beef, the creme de la creme of the Bos Taurus species. Any self respecting foodie CANNOT pass through this life without having at least once fed on this genetically bred, man-modified luxury.
Somewhere in Febuary 2006. It was just one of those days where I awoke with the uncontrollable urge to once again indulge myself in one of life's most decadent pleasures titled: The Consumption of Wagyu Beef.
So I found myself at the meat counter in Meidi-Ya Supermarket, at the basement of Liang Court Shopping Centre, Singapore. The array of top-quality meats was mind-boggling; but the rest didn't matter one bit, I was a man with a specific mission. "Show me the Wagyu!"
And there it was, calling out to me. $25.50 per 100 grams (approximately 4 thin shabu-shabu-like slices). I immediately purchased a small quantity (good food eats best in small proportions), and headed home. Nothing could stop me now. The following pictures illustrate what happened subsequently.
I sliced some spring onion, whipped up a light soya sauce-lime vinaigrette, sauteed some thin slices of shitake, briefly seared the Wagyu, wrapped the shitake in the Wagyu to form little parcels, plated with shichimi togarashi (Japanese red pepper mix) and drizzled them with vinaigrette. This preparation was inspired by a dish on Tetsuya Wakuda's degustation menu which I enjoyed in July when I visited his accomplished restaurant.
I was introduced to a similar beef carpaccio preparation by my Japanese housemate, Kazuhiro, from my Sydney days. It comprises of thin slices of raw beef drizzled with soy, mirin, fried garlic crisps, Japanese mayonnaise, toasted sesame seed and raw white onion. It is simply amazing, to say the least. I will endeavor to post it as an entry in the near future.
Ultimately, good food such as Wagyu Beef should never be meddled with too much. Anybody out there with good Wagyu preparations to share?wagyu beef