Wagyu no Yukimushi: Emerald Wagyu & Winter Turnip Steamed with Yuzu-Kissed Dashi
Indulge in the ethereal delicacy of Wagyu no Yukimushi, a traditional Japanese steamed dish elevated to gourmet heights. This exquisite creation features paper-thin slices of A5 Wagyu beef, renowned for its intricate marbling and melt-in-your-mouth texture, gently steamed atop a cloud of finely grated Japanese winter turnip. The subtle sweetness of the turnip beautifully complements the rich, umami notes of the Wagyu. Each delicate parcel is then bathed in a shimmering, amber-hued dashi-an sauce, brightened with the invigorating zest and aromatic perfume of fresh yuzu. The aroma is a harmonious blend of earthy turnip, rich beef, and citrus, culminating in a taste profile that is both profoundly comforting and elegantly refreshing.
Gourmet Ingredients
Check ingredients off as you assemble them.
- A5 Wagyu sirloin or ribeye150 g, very thinly sliced (shabu-shabu style)
- Kabu (Japanese turnip)2 medium (approx. 300g total), peeled and finely grated
- Shiitake mushrooms4 small, caps scored
- Mitsuba (Japanese parsley)4 sprigs, for garnish
- Fine sea salt0.25 teaspoon
- Sake (cooking)1 tablespoon
- Potato starch (or cornstarch)1 tablespoon, plus 1 teaspoon for sauce
- Kombu (dried kelp)10 cm square
- Katsuobushi (bonito flakes)10 g
- Water600 ml
- Usukuchi Shoyu (light soy sauce)1 tablespoon
- Mirin1 tablespoon
- Fresh yuzu juice1 teaspoon
- Cold water (for starch slurry)2 tablespoons
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Dashi: Gently wipe the kombu with a damp cloth. Place kombu and 600ml water in a medium pot. Heat over low heat for 10-15 minutes, ensuring the water does not boil. Remove the kombu just before the water comes to a boil. Bring the water to a rolling boil, then immediately remove from heat. Add the katsuobushi, let it steep for 30 seconds, then strain the dashi through a fine-mesh sieve or cheesecloth. Reserve 200ml of dashi for the Yuzu-Dashi An sauce.
- 2Step 2
Prepare Wagyu and Turnip: Gently pat the thinly sliced Wagyu dry with paper towels. Season lightly with 1/4 teaspoon fine sea salt and 1 tablespoon sake. Lightly dust the Wagyu slices with 1 tablespoon of potato starch, ensuring an even, thin coating.
- 3Step 3
Prepare Turnip: Peel and finely grate the Japanese turnips. Gently squeeze out any excessive moisture using a clean kitchen towel or cheesecloth, but ensure the turnip retains some natural moisture and softness.
- 4Step 4
Assemble for Steaming: Divide the grated turnip evenly between two individual heatproof bowls (such as chawanmushi cups or small donburi bowls), forming a gentle mound at the base. Artfully arrange the potato starch-dusted Wagyu slices over the turnip, creating a delicate, 'snow-like' covering, allowing some of the Wagyu's natural beauty to show. Place two scored shiitake mushrooms on top of each serving.
- 5Step 5
Steam the Dish: Place the assembled bowls carefully into a steamer basket. Steam over high heat for 10-12 minutes, or until the Wagyu is cooked through but remains incredibly tender, and the turnip is soft and translucent.
- 6Step 6
Prepare Yuzu-Dashi An (Sauce): While the Wagyu and turnip are steaming, combine the reserved 200ml dashi, usukuchi shoyu, mirin, and 1 tablespoon sake in a small saucepan. Bring the mixture to a gentle simmer over medium heat. In a separate small bowl, dissolve 1 teaspoon of potato starch in 2 tablespoons of cold water to create a slurry. Gradually stir the starch slurry into the simmering dashi mixture, stirring constantly, until the sauce thickens slightly and becomes clear and glossy. Remove from heat and stir in the fresh yuzu juice.
- 7Step 7
Serve: Carefully remove the steamed bowls from the steamer. Ladle a generous amount of the warm Yuzu-Dashi An over each serving. Garnish immediately with fresh mitsuba sprigs. Serve piping hot for the ultimate experience.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.