• Home
  • About Me
  • Combi-Steamer 101
  • Tips & Tricks
  • Work with me
  • In-home cooking classes
  • Need help choosing your appliances or just got a new kitchen?
  • Appliance help-line!
Cookwise

Sous vide wagyu with wasabi dipping sauce

January 19, 2017 9:09 am / 6 Comments / Trudy

Sous vide wagyu with wasabi dipping sauce

I had a great In-home cooking class with a lovely lady in Milsons Point who gave me a gift of two beautiful wagyu steaks.  I put them in my freezer before Christmas but had in mind what I wanted to do with them.  They weighed 320g and were already vac packed.  Perfect for sous vide as no need to even bag them up again.  They were quite thin so I reduced the cooking time from my previous sous vide attempt here.

Perfectly cooked to medium rare the sous vide method is definitely the way to go with good quality cuts of meat.  Apart from a very quick searing of one minute on each side in a smoking hot pan or BBQ you don’t have to worry that you are overcooking it; something that can easily happen, especially on the BBQ or with thinner cuts of meat.  Cooking at such a low temperature will allow the fat marbelling to melt away.

Try this, the sauce is amazing.  You can adjust the amount of wasabi to suit your tastes but start with these quantities unless you have a real issue with spicy food.  Remember to taste as you go.  Great with a green salad (also even better dipped in the sauce!) and a bowl of steamed rice here.

Ingredients:  Serves 2

2 x Wagyu beef steaks as above
2 bowls of pre-cooked steam oven rice
Cucumber and mixed salad to serve

Dipping sauce:
1-2 tsp wasabi (from the tube)
1 garlic clove, crushed
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon lime juice
2 tsp rice vinegar
2 tsp Canola oil
Spring onions

Method:

  1. For dipping sauce mix all ingredients together in a small bowl except oil & spring onions.
  2. Whisk in oil to emulsify.  Set aside.
  3. Bring steaks to room temperature in bag, about 15 minutes from the refrigerator should be enough.
  4. Place steaks, in unopened plastic bag in perforated steam oven tray and cook @ 56ºC for 30 minutes for thin steaks of 320g.  If your steak is thicker you will need to adjust the time.
  5. Preheat a non-stick frypan or BBQ until smoking hot.  Add a dash of olive oil just before you are ready to sear them.
  6. Cook for ONLY 1 minute on each side, sprinkle with a little sea salt and remove to a plate to rest while you reheat your rice in the steam oven for 4 minutes @ 100ºC.

Serve with warm steamed rice, dipping sauce and a fresh green salad.  Yum!

 

 

Share this:

  • Facebook
  • Twitter
  • LinkedIn
  • Pinterest
  • Email
  • Print
Posted in: Cooking classes, Japanese, Main Courses, Rice, Sauces & custards, Steam Oven

6 Thoughts on “Sous vide wagyu with wasabi dipping sauce”

  1. Annie on January 19, 2017 at 11:13 am said:

    Awesome thanks Trudy, I’ve been meaning to try this. I’ve got some rib fillets which are lovely and marbly and weigh about 250gm each. We eat our steak medium, so I’m thinking 40 mins? I have a Miele Combi Steam which I would die without!

    Reply↓
    • Irene on January 20, 2017 at 8:38 am said:

      Hi Trudy, OMG, the recipe looks fantastic!!! We’re going to try it for Sunday dinner this week. Just 2 questions, do you think snap lock bags would be good for this, or if not, what do you recommend? Also, do the steaks need to be laid out flat, i.e., side by side? Thanks

      Reply↓
      • Trudy on January 20, 2017 at 9:08 am said:

        Hi Irene
        Good question. No I don’t think you can use snap lock bags. I’ve only ever heard of Sous vide being done with a vac pack machine that you can buy. Why don’t you just get your butcher to do it on individual steaks for you. Yes, lay them side by side.
        Regards Trudy

        Reply↓
  2. Annie Audsley on January 20, 2017 at 8:10 am said:

    Well the steaks were amazing Trudy, I ended up cooking them for 26 minutes, the a minute each side in the hot pan. Hubby reckons he’s getting rid of the BBQ. I said “in your dreams buddy”!

    Reply↓
  3. Irena Winter on June 28, 2017 at 4:56 pm said:

    Hi Trudy, any thoughts on how long it would take to steam a steak and kidney pudding in my AEG combi steamer? The meat will be precooked and I will be lining a Pyrex pudding bowl with a suet crust. Winter in Melbourne just cries out for comfort food!
    Many thanks, Irena

    Reply↓
    • Trudy on June 28, 2017 at 5:27 pm said:

      Hi Irena,
      I’m terribly sorry but I wouldn’t like to comment on this due to AEG being a different steam temperature. Please contact AEG for some advice. Failing that I do convert recipes for customers. Please email me for more information.
      All the best,
      Regards Trudy

      Reply↓

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation

← Previous Post
Next Post →
This unique blog is mostly a Steam Oven and Combi Steam Oven site. It will help you maximise the use of this fantastic appliance with all sorts of delicious recipes, tips and advice. I am regularly adding new posts so please re-visit regularly, book a Sydney in-home cooking class or subscribe below.

Recent Posts

  • Chocolate & cherry panettone zucotto
  • Christmas mince pies
  • Time to make the Christmas pudding!
  • Beetroot & white bean soup
  • Hot cross buns

Latest Comments

  • Trudy on Tips & Tricks
  • Andrea on Tips & Tricks
  • Sera on French Almond & Raspberry Tart
  • Sera on 3 Minute Salmon & Udon Noodles
  • Sera on Chinese chicken drumsticks

Subscribe to Cookwise via Email

Please enter your email address to subscribe to this blog and receive notifications of new posts by email.

Previous Posts, sorted by category

© Copyright 2013 - Cookwise
Infinity Theme by DesignCoral / WordPress
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.