Grilled rump steak Akami with grated radish and Sichimi Togarashi

Grilled Akami Rump Steak with Grated Radish, Flake Salt and Sichimi Togarashi

Preparation time: approx. 15 minutes

Rump steak with Japanese pepper mix

The Imperial Wagyu Akami in the rump steak cut is tenderly meaty. Fried briefly and cut into wide strips, this is a pleasure served with a little fleur de sel and grated radish. Freshly crushed or coarsely ground pepper is a popular addition to grilled Wagyu – we think the Japanese pepper mixture Sichimi Togarashi is also great!

Our tip:

Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . Sichimi Togarashi or Nanami Togarashi are classic Japanese pepper mixtures with chili, orange peel, Szechuan pepper and black sesame in different compositions – available in organic supermarkets or Asian shops. Slightly cooked vegetables such as green asparagus with roasted sesame also go well with the steak.

ingredients

preparation

Peel the radish, grate finely and salt lightly. Pluck mizuna. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear on both sides for 1.5-2 minutes.

Squeeze the radish dry. Take out the steak, cut into slightly wider strips and arrange on preheated plates with fleur de sel, Sichimi Togarashi radish and mizuna and serve immediately.

Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

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Imperial Wagyu Filet Mignon “Teppann Yaki Style”

Preparation time: approx. 20 minutes

Wagyu Mignon “Teppann Yaki Style”

The idea for this Wagyu preparation came from a Teppann Yaki restaurant in Miyazaki Prefecture, the home of our Wagyu Mignon Steaks. The brioche toast absorbs the tasty, valuable steak fat – it tastes heavenly! Grated white radish is a typical, refreshing addition to any kind of ribbed Wagyu.

Our tip:

For the best meat enjoyment in this simple recipe, the cutting technique during roasting is crucial – a sharp knife, grill tongs and a wooden board should be ready for this. If you like, you can also roast roasted peppers and shiitake mushroom caps on the Teppann Yaki Grill or the Plancha.

ingredients

preparation

Peel the radish, grate finely and salt lightly. Cut the spring onions into rings and put them in cold water.

Remove the crust from the brioche toast and cut into strips 4-5 cm wide. Heat the teppanyaki grill (alternatively the plancha, or a cast-iron pan) to high heat. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear briefly on both sides.

Remove and cut in thirds lengthways, then, back on the roasting surface, sear the open sides of the steak pieces. Remove and cut into cubes, briefly fry the open sides of the cubes.

Remove the steak cubes, sprinkle with a little fleur de sel and leave to rest briefly on a preheated plate. Meanwhile, wipe out the plancha or pan with the toast strips, letting them lightly toast.

Arrange the steak cubes on the toast strips. Squeeze the radish dry and serve sprinkled with spring onions. Serve immediately.

Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

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Wagyu Chateaubriand “Tataki-Style” with soy sauce house blend

Preparation time: approx. 15 minutes

Wagyu Tataki

Only briefly fried for a few roasted aromas, then finely sliced, the Wagyu Chateaubriand is only committed to its own taste – accompanied by a soy sauce dip sushi ginger and wasabi.

Our tip:

Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . For the dip you can play with the ingredients individually, with spice, sweetness, umami… if there is little time you can simply serve our Ponzu Shoyu sauce .

ingredients

  • 2 tablespoons low-salt, light soy sauce

  • 1 tablespoon liquid dashi

  • 1 tsp mirin (or ½ tsp sugar)

  • 1 teaspoon sake (optional)

  • Imperial Wagyu Chateaubriand

  • Fleur de Sel (optional)

  • Sushi Ginger

  • wasabi

preparation

Mix together all the ingredients for the dip. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with paper towels and sear on both sides for 40-60 seconds. Remove, cut into slices, sprinkle with a little fleur de sel. Serve with ginger, wasabi and the dip.

Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

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Entrecote in Japanese

The Imperial Wagyu Shimfurio in Entrecôte Cut is a finely marbled pleasure that only needs a little. We serve it with a little fleur de sel, some lemony sancho pepper, sushi ginger and ponzu shoyu sauce.

Our tip:

Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . In addition to grated white radish, freshly crushed or coarsely ground pepper is a popular accompaniment to all kinds of grooved Wagyu. In addition to Sancho pepper, black and red Kampot pepper or lemony-flowery Andaliman pepper are also suitable.

ingredients

preparation

Peel the radish, grate finely and salt lightly. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear on both sides for 1.5-2 minutes.

Remove, cut into strips and arrange on warmed plates with fleur de sel, pepper, ginger and ponzu shoyu sauce. Squeeze the radish dry and serve with it. Serve immediately.

Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

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Grilled rump steak Akami with grated radish and Sichimi Togarashi

Grilled Akami Rump Steak with Grated Radish, Flake Salt and Sichimi Togarashi

Preparation time: approx. 15 minutes

Rump steak with Japanese pepper mix

The Imperial Wagyu Akami in the rump steak cut is tenderly meaty. Fried briefly and cut into wide strips, this is a pleasure served with a little fleur de sel and grated radish. Freshly crushed or coarsely ground pepper is a popular addition to grilled Wagyu – we think the Japanese pepper mixture Sichimi Togarashi is also great!

Our tip:

Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . Sichimi Togarashi or Nanami Togarashi are classic Japanese pepper mixtures with chili, orange peel, Szechuan pepper and black sesame in different compositions – available in organic supermarkets or Asian shops. Slightly cooked vegetables such as green asparagus with roasted sesame also go well with the steak.

ingredients

preparation

Peel the radish, grate finely and salt lightly. Pluck mizuna. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear on both sides for 1.5-2 minutes.

Squeeze the radish dry. Take out the steak, cut into slightly wider strips and arrange on preheated plates with fleur de sel, Sichimi Togarashi radish and mizuna and serve immediately.

Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

Grilled rump steak Akami with grated radish and Sichimi Togarashi

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Grilled rump steak Akami with grated radish and Sichimi Togarashi

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