Wagyu Cooking Class

4 Feb 2015




Moonberry

Over the weekend, my friend invited me to check out a Zennoh Wagyu Cooking Demo and Sake Tasting event together, priced at S$80/pax. Even though it started at 11am on a Saturday, I was game. I love red meat but ever since I moved to SG, I don’t eat beef as much as before coz compared to US, there are very limited cuts available here and since everything is imported, I’m indignant about the higher prices too.

BUT! Who can resist Wagyu anything regardless of where one lives in the world? Japanese Wagyu beef is prized everywhere, isn’t it?

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This cooking demo turned out to be a great event. Not only did I get introduced to Japanese condiments I have yet to use in my own kitchen, I also got to a front row seat to see Chef Patrick from Akari (a Japanese restaurant at Marina Bay Financial Centre) do his thang – namely, showing us how to prepare Wagyu Tataki, Wagyu Ribeye Steak, and Wagyu Onigiri (beef garlic rice ball topped with aburi Wagyu slices).

Even though this was strictly a demo and there was no hands-on participation, I had no complaints. After all I was barely awake, didn’t eat anything before the event and was glad to let someone else do the cooking. So what if it’s insane to be stuffing face with such decadence on a weekend morning? Heck, I checked my guilt at the door and ready to be fed.

I don’t know much about Wagyu beef other than its talent of melting in the mouth, medium rare. During the cooking demo, the beautifully marbled beef looked, smelled, and tasted out of this world amazeballs. The $80 fee is such a good deal too as we later enjoyed a Wagyu bento with six dishes, sampled a handful of different sake varieties, plus two additional courses of sweet endings – Caspian Sea Yogurt, and Matcha Ice Cream.

And here’s an exciting bit that’s too good not to share. The importer of the Wagyu beef was present at the event and he announced that anyone can purchase A4 grade Zennoh Wagyu beef directly online from him via website, or via phone (+65) 6665-3910). The special promo prices are listed below.

I’m totally planning to order some meat so that I can recreate the Wagyu Tataki at home (quite easy to make and oh-so delicious), as well as explore other ways to enjoy ribeye steak.

Last but not least, this event was organized by Spoonful SG. I had a great time at this event, and upcoming ones look pretty fun too. There’s a sake single-and-mingle event for Valentine’s Day, a Matcha Cheesecake class, and sushi making hands-on class in February. Details and fees are listed on the Spoonful SG Facebook page, for those interested. Maybe I will be seeing you at those events?

‘Nuff writing. Let’s ogle pix.

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Momiji Oroshi, grated daikon radish and red chili peppers. It is not too spicy, since the flavors of the chili are diluted with the watery daikon radish.

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Kombu, ie. kelp and used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi (soup stock). This was used in the demo soaked in soy sauce and mirin, with the dried chili pepper, for the wagyu tataki to rest in after pan-frying. I wanna make an Instagram video using wagyu beef soon, so stay tuned for that.

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Kizami Wasabi, freshly minced wasabi not unlike the grated, pasty one we’re accustomed to seeing with our sashimi and sushi. First time having it and I like it a lot as it packs more texture. Really awesome as a condiment for wagyu steak as it cuts through the fattiness with a mean and unforgiving spicy kick in the nose. It’s a good thing.

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Wagyu Tataki.

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Wagyu Steak.

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Wagyu Onigiri.

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Wagyu Bento.

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Tokubetsu Jyunmaishu, S$50/bottle.

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Narutotai Daiginjo, S$70/bottle.

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Nigori Umeshu, S$45/bottle – sweet, with plum pulp (hence the cloudiness); can be served on the rocks or mixed with soda water.

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Akashisho Umeshu, S$45/bottle – syrupy sweet plum wine, with lingering aroma of red shiso/perilla leaves. Totally loved this and bought a bottle on the spot.

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Sake double-fisting in glee and weekend post-wagyu debauchery bliss.

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Caspian Sea Homemade Yogurt Kit – these satchets contain probiotics culture seeds and it’s easy to DIY your own yogurt at home by adding one satchet to milk, let it sit in a tightly lidded container for 24 hours and you have ready-to-eat yogurt! I tried it and it’s super yummy. Light and creamy. Check out http://www.caspian-sea-yogurt.com for more info and recipes.

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Beet Origo Sugar, aka Oligosaccharide – never seen or heard of this before and was super happy to discover that it’s a health product touted to promote improvement of the intestinal environment and increase Lactobacillus-bifidus production. It’s already very popular in Japan for its abilities in relieving constipation, preventing corpulence/obesity, controlling the aging process and preventing arteriosclerosis. Keep a lookout for this at the Japanese supermarket near you. This is a great addition to the DIY yogurt kit mentioned above too.

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Time for me to shop for Japanese Wagyu and groceries stat! :)

Cheers,
MB.




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2 Responses to Wagyu Cooking Class

  1. Kenny says:

    cooking class? do you own a restaurant?

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