00:00It was worth the wait. Wrestling quality. One of my readers swears about this Japanese roast beef.
00:06We'll sear, simmer in soy dashi, then chill before cutting paper thin slices. Let's cook.
00:12For a printable version of this recipe, visit my website. Just google
00:16Wahoo roast beef statue to find me. I'm working with a block of bottom round today,
00:22and 450 grams is just a guideline. You can easily go bigger without changing the process.
00:28My piece here is actually 550 grams. Give the beef a generous pinch of salt and pepper on all sides.
00:36Now, before you say anything, yes, we're not actually roasting this beef, but here's the deal.
00:41We call this Wahoo roast beef in Japanese, but I didn't name it and the name isn't going anywhere,
00:47so that's that. And why no oven? Because in Japan,
00:50most households don't actually own a full size oven, so we cook the whole thing on the stovetop instead.
01:00Then let it rest until it reaches room temperature. That's about 30 minutes,
01:05a bit shorter in the summer months.
01:11All right, time to get cooking.
01:14Heat about half a tablespoon of oil in a frying pan over medium heat.
01:21Once it's nice and hot, place the beef in and sear on all sides until it's beautifully browned with a
01:28tasty crust forming.
01:32By the way, this dish has become especially popular in Japan in recent years.
01:36If you've ever visited, you've probably spotted those roast beef rice balls, roast beef done.
01:46Now, throw in two roughly chopped garlic cloves, three slices of fresh ginger root,
01:52the dark green portion of your Japanese negi or regular leek if that's what you've got,
01:58120 ml of dashi stock, four tablespoons of each of soy sauce, sake, and mirin,
02:09plus one teaspoon of light brown sugar.
02:14Bring the mixture to a boil, then turn the heat down low and cover with a lid.
02:21Let it simmer gently for 10 minutes, flipping the meat halfway through at the 5-minute mark.
02:27This cooking method is actually similar to a Japanese dish called kamorosu, which is made with duck.
02:34You might have also heard of beef tataki, which is also lightly seared beef,
02:39but tataki isn't simmered like this. That's the key difference.
02:44Once your 10 minutes are up, take the meat out of the pan and wrap it up tightly in foil.
02:51Let it cool completely at room temperature.
03:04When it's completely cool, put the meat in a large sealable bag with the cooking broth.
03:11Just the sauce, leave those aromatics behind.
03:23Seal it up and refrigerate for at least 6 hours, but preferably overnight.
03:31The next day, take the meat out of the marinade and pour the leftover marinade into the pan.
03:36If you want extra flavor, you can add finely diced white parts of your leek, but I forgot this time.
03:43Bring it to a boil over high heat and cook for 3 minutes, stirring occasionally,
03:48until the sauce begins to reduce and thickens naturally.
03:53Take off the heat and mix in 4 tablespoons of freshly grated daikon radish.
03:59For the best result, use a Japanese-style grater if you have one.
04:03The sauce is incredibly versatile and can be served either warm or cold depending on your preference.
04:16Now for the grand finale, slice the beef into thin, even pieces.
04:21When my wife first tasted this dish, she said it reminded her of sashimi, and I totally get it.
04:28It's served rare, has an amazing soft texture, and goes beautifully with wasabi and rice.
04:37A range of slices on serving plates.
04:45Spoon over the incredible wafi sauce, and garnish with chopped green onions.
04:51Don't forget a small blob of wasabi on the side, that's the signature Japanese touch.
04:56And there you have it, Japanese-style roast beef that's perfect for special occasions.
05:01For a modern presentation that's become really popular lately, serve it over steamed rice as a roast beef don.
05:09Want even more delicious recipes? Grab my free cookbook from the link in the description.
05:15Okay, let's go over the ingredients one more time, and if you're ready to cook,
05:19grab the written instructions by clicking the full recipe box with a picture that's about to pop up on your
05:24screen.
05:25And that's it! You can find the full recipe with all my extra tips and details on my website.
05:31The link's right here on the screen.
05:33If you enjoyed this, check out my beef playlist that's popping up for even more delicious ideas.
05:39Thanks so much for watching, and I'll see you in the next one.
05:42I'll see you soon.
05:43Thanks so much.
