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Japanese A5 Wagyu from   / pakkeji.us  
Searing A5 Wagyu Ribeye from Kagoshima, Japan at home

Parsnip Puree:
• For every 1 pound of parsnips: 1 cup of half and half (half milk/half heavy cream), 4 garlic cloves, 1/4 cup of butter, and salt and pepper to taste
• Boil parsnips in garlic, cream, and milk until soft and gradually add in butter
• Use an immersion blender to combine into a puree; optionally pass through a sieve for a smoother texture

Shishito Peppers:
• Blister peppers in a hot pan
• In a bowl, combine shoyu (soy sauce), honey, part lemon and part orange juice to taste to make ponzu
• Transfer peppers to a mixing and drizzle with ponzu sauce; toss to combine

A5 Wagyu:
• Pat meat dry and season with salt (optionally, fresh cracked pepper)
• Leave on a cooling rack or makeshift rack with skewers in a refrigerator and allow all sides to dry, ideally overnight
• Preheat cast iron pan in an oven to its hottest temperature for at least an hour
• Drizzle in a high smoke point oil
• Sear meat, flipping as necessary to achieve a dark crust on all sides; use a tong to hold meat vertically and sear sides
• Cook until internal temperatures measures 120F (for medium-rare) with an instant thermometer
• Allow to rest and to bring up to 130F before slicing




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Title: Somebody New (instrumental) by RYYZN
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