Washugyu (和州牛) refers to a breed of cattle that is cross-bred between the Japanese Black Wagyu (known for Kobe beef) and the American Black Angus. It has more marbling than regular beef, and has a unique flavor. It has gained popularity over the years and is now more commonly found. For those living in the New York/New Jersey areas, you can find it for sale at Japan Premium Beef in the East Village area and Mitsuwa Marketplace at Edgewater, NJ.
- Pack of Washugyu yakiniku style beef
- 1-2 cloves garlic, minced
- 1/2 stalk of scallion, finely chopped
- 2 teaspoons sugar
- 1 tablespoon Japanese soy sauce
- 1 tablespoon sake
- 1 teaspoon minced ginger
- 1 tablespoon mirin
- 1 tablespoon vegetable oil
- Juice of half a lime
- 1/2 teaspoon red pepper flakes
- Dash of sesame oil
- In a hot, heavy skillet, sear the beef under high heat. Season beef with salt and pepper while cooking. Do not overcook!
- Mix all Yakiniku sauce ingredients together, and cook under medium heat in a saucepan for a few minutes, making sure the garlic and scallions are cooked through
- Pour sauce over beef, or simply dip beef into sauce, and enjoy.