Name: Aged Domestic Wagyu Rump Steak (with Mashed Potatoes, Glazed Carrots, and Asparagus)
Cuisine: 洋食
Ingredients: Dry-aged domestic Wagyu rump beef: approx. 300g; Salt: 1% of the meat's weight; Red wine: to taste; Mirin: to taste; Sugar: a small amount; Soy sauce: to taste; Italian parsley (finely chopped): to taste; Butter (for herb butter): to taste; Cumin: to taste; Coriander: to taste; Oregano: to taste; Salt and pepper (for herb butter): to taste; Carrots: to taste; Sugar (for glazed carrots): to taste; Salt (for glazed carrots): a pinch; Butter (for glazed carrots): to taste; Water (for glazed carrots): enough to submerge; Danshaku potatoes: to taste; Salt (for boiling): to taste; Butter (for mashed potatoes): to taste; Milk: to taste; Salt and pepper (for mashed potatoes): to taste; Asparagus: to taste; Olive oil: to taste; Garlic: to taste; Water (for asparagus): to taste; Consomme powder: to taste

About "Aged Domestic Wagyu Rump Steak (with Mashed Potatoes, Glazed Carrots, and Asparagus)"

This authentic steak dish features dry-aged domestic Wagyu rump beef, vacuum-packed and wet-aged in the chiller to maximize tenderness and umami. The meat is sliced against the grain, seared over high heat, and slowly cooked over ultra-low heat before being finished with a red wine, mirin, and soy sauce glaze. It is served with turned glazed carrots, mashed Danshaku potatoes, and tender simmered asparagus, all topped with an exotic cumin- and coriander-infused herb butter.

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Tips for Making "Aged Domestic Wagyu Rump Steak (with Mashed Potatoes, Glazed Carrots, and Asparagus)"

Prep
- Vacuum-pack the dry-aged rump beef and store it in the chiller for 2 days to enhance tenderness and umami.
Prep
- Slice the meat against the grain to maximize tenderness when eating.
Prep
- Warm the serving plates in the oven beforehand to keep the steak hot until the last bite.
Seasoning
- Sprinkle salt equal to 1% of the meat's weight just before cooking, and pat dry any surface moisture.
Heat control
- Sear the surface over high heat first, then lower to ultra-low heat and cook slowly while turning the meat.
Heat control
- Determine the doneness by feeling the springiness of the meat with tongs rather than using a timer.
Sauce
- Wipe excess oil from the pan, add red wine, mirin, sugar, and soy sauce, and simmer briefly to make the sauce.
Herb butter
- Mix chopped Italian parsley, butter, salt, pepper, cumin, coriander, and oregano to make herb butter to top the steak.
Side (Carrots)
- Chamfer (trim) the carrots, then simmer slowly over low heat with sugar, salt, butter, and enough water to cover.
Side (Potatoes)
- Boil unpeeled Danshaku potatoes in salted water, then peel and mash while hot to prevent them from becoming gummy.
Side (Potatoes)
- Finish the mashed potatoes by mixing in salt, pepper, butter, and milk.
Side (Asparagus)
- Sauté garlic in olive oil, add cut asparagus, water, and consomme, and simmer until very tender to serve as a sauce-like support.

Ingredients for "Aged Domestic Wagyu Rump Steak (with Mashed Potatoes, Glazed Carrots, and Asparagus)"

27 items

* Tap ingredient names to find on Amazon

Dry-ageddomestic Wagyu rump beef: approx. 300g
Salt:1% of the meat's weight
Redwine: to taste
Mirin:to taste
Sugar:a small amount
Soysauce: to taste
Italianparsley (finely chopped): to taste
Butter(for herb butter): to taste
Cumin:to taste
Coriander:to taste
Oregano:to taste
Saltand pepper (for herb butter): to taste
Carrots:to taste
Sugar(for glazed carrots): to taste
Salt(for glazed carrots): a pinch
Butter(for glazed carrots): to taste
Water(for glazed carrots): enough to submerge
Danshakupotatoes: to taste
Salt(for boiling): to taste
Butter(for mashed potatoes): to taste
Milk:to taste
Saltand pepper (for mashed potatoes): to taste
Asparagus:to taste
Oliveoil: to taste
Garlic:to taste
Water(for asparagus): to taste
Consommepowder: to taste

How to Make "Aged Domestic Wagyu Rump Steak (with Mashed Potatoes, Glazed Carrots, and Asparagus)"

1
[Prep] Place the dry-aged domestic Wagyu rump beef in a vacuum bag and store it in the chiller for 2 days to further enhance its flavor and tenderness.
2
[Slicing] Carefully slice the prepped block of meat against the grain.
3
[Herb Butter] Mix the finely chopped Italian parsley, butter, salt, pepper, cumin, coriander, and oregano to make the herb butter, then store it in the refrigerator.
4
[Glazed Carrots] Peel and cut the carrots, then round off the sharp edges (chamfering). In a small pot, combine the carrots, sugar, salt, butter, and enough water to submerge them, then simmer slowly over low heat.
5
[Mashed Potatoes] Boil the unpeeled Danshaku potatoes in salted water. Peel them while they are still hot and mash them. Add salt, pepper, butter, and milk, then mix well.
6
[Asparagus] Cut the asparagus into bite-sized pieces. Heat olive oil in a pan, sauté the garlic, add the asparagus, then pour in water and consomme powder, simmering until completely tender.
7
[Warm Plates] Warm the serving plates in the oven.
8
[Seasoning] Just before cooking, generously sprinkle both sides of the meat with salt equal to 1% of its weight, then pat dry any moisture that rises to the surface with a paper towel.
9
[Cooking Steak] Thoroughly heat a pan and sear the surface of the meat over high heat until nicely browned. Lower the heat to ultra-low, turn the meat occasionally, and cook slowly to your desired doneness (aiming for medium-rare) by checking its springiness with tongs.
10
[Japanese Sauce] Remove the cooked meat from the pan and wipe away excess oil. Add red wine, mirin, sugar, and soy sauce, then simmer briefly to reduce and create the Japanese sauce.
11
[Plating] Spread the mashed potatoes on the warmed plates, then arrange the sliced aged steak, glazed carrots, and tender asparagus. Top the steak with the herb butter and drizzle with the Japanese sauce to finish.

Detailed Commentary on "Aged Domestic Wagyu Rump Steak (with Mashed Potatoes, Glazed Carrots, and Asparagus)"

* Content organized by topics from the video.

Prepping the Exquisite Aged Wagyu Rump

"'I've abstained from meat for the past few days, all to make the moment I bite into this steak absolutely peak.' This dish begins with such passionate dedication. The star of the show is not the usual American Black Angus, but a luxurious cut of domestic Wagyu rump. It is the tenderest part of the round, and because it is lean, it is the perfect cut for eating to your heart's content. I purchased this beef already dry-aged, then vacuum-packed it and aged it in the chiller for another two days. This process softens the meat further, elevating its aroma and umami to the absolute limit. Once prepped, I carefully slice the block of meat against the grain. This slicing technique is my personal secret to ensuring maximum tenderness when you eat it. The beautiful lean cross-section builds anticipation even before cooking."

The Appeal of the Vermicular Kitchen Knife

"Playing a major role in slicing the meat is the new addition to my kitchen: the Vermicular Kitchen Knife. It is a Santoku knife from the beloved Vermicular series, featuring the brand's signature beautiful enamel handle. The standout feature is the blade material. While professional carbon steel knives offer outstanding sharpness, they rust easily if left wet, making maintenance a hassle. This knife, however, uses a special steel called VPS (Vacuum Powder Sintered alloy), where metal is pulverized into a fine powder and then sintered. This achieves mind-blowing sharpness while offering rust resistance and durability comparable to stainless steel. In the video, I demonstrate its incredible sharpness—slicing through a tomato effortlessly under its own weight and cutting bread cleanly without crushing it. It is truly a lifelong companion in the kitchen."

Finding Value in the Details: Glazed Carrots

"Next, we move on to the side dishes. First up is the classic glazed carrots. After peeling and cutting the carrots, I round off the sharp edges—a technique called chamfering or 'mentori'. While admitting that 'honestly, this step is completely pointless for home cooking,' I share a philosophical take: precisely because life can feel empty and meaningless, there is value in creating your own meaning through these details. In a small pot, I combine the trimmed carrots, sugar, salt, butter, and enough water to cover them, simmering slowly over low heat. The other side dish is mashed potatoes. To get a fluffy texture, I chose Danshaku potatoes. I boil them whole with the skin on, then peel and mash them while they are still hot. Peeling them hot is crucial, as letting them cool makes them gummy. While showing a relatable side by skipping the tedious step of passing them through a sieve ('too much trouble'), I finish them off with salt, pepper, butter, and milk."

Tender Asparagus to Support the Star

"For the green side dish, I prepare asparagus. After cutting it into bite-sized pieces, I toss it into a pan where garlic has been sautéed in olive oil. Here comes a unique twist: I add water and consomme powder, simmering the asparagus until it is completely tender and soft. You might think, 'Won't that ruin the texture?' But the goal of making it ultra-tender is to let it function almost as a sauce. My culinary philosophy shines here: 'The star of a steak dish is always the meat. Keeping the other components subtle and supportive creates a more cohesive dish.' To elevate the steak further, I whip up a secret weapon: herb butter. I mix finely chopped fresh Italian parsley with butter, salt, pepper, and spices like cumin, coriander, and oregano, creating a custom butter with an exotic, oriental aroma."

Searing the Steak with All Five Senses

"Now, it's time to cook the meat. Before that, a professional touch: warming the plates in the oven. This ensures the steak stays hot until the very last bite. Just before cooking, I generously salt the meat with 1% of its weight and pat dry any moisture that rises to the surface. I place the meat in a hot pan, searing the surface over high heat until beautifully browned. Then, I drop the heat to ultra-low and slowly cook it through, turning the meat occasionally. Lately, I've stopped strictly timing the cook; instead, I judge the doneness by feeling the springiness of the meat with tongs, adapting to the specific cut and thickness. Once cooked, I remove the meat, wipe away excess grease from the pan, and pour in red wine, mirin, sugar, and soy sauce, simmering it down into a sharp, clean Japanese-style sauce."

Tasting: Aged Beef Meets Mediterranean Breeze

"I spread the mashed potatoes on the warmed plate and arrange the beautifully sliced medium-rare aged steak, glossy glazed carrots, and tender asparagus. For the tasting, I playfully place the plate facing the camera so viewers can feel like they are the ones eating. With the first bite, the rich, nutty aroma characteristic of dry-aged beef fills the air, and the satisfying chew and incredible tenderness of the lean meat are deeply impressive. When topped with the special herb butter, the spices like cumin and coriander kick in, instantly transforming the flavor profile into something exotic. 'The first bite felt like a New York steakhouse, but the second bite felt like Turkish palace cuisine, or maybe Greek. It feels like the Eastern Mediterranean!' I exclaim in delight. Since it is lean, I easily finish the entire 300g steak, wrapping up the video with another rave review of the Vermicular knife's outstanding sharpness."

About すいじば SUIJIBA

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