Friday, November 13, 2015

My best wagyu hamburger formula/ recipe yet

Wagyu handchopped into burger meat

The other night, in Tokyo living a #Travelife, some people actually wanted to go to a restaurant to eat hamburgers just because someone had a sudden craving for it.

It was raining all day and I was really lazy to go out just for a hamburger dinner, so I decided to make hamburgers at home instead.

Again, no recipes. Just inspiration and a general idea of how things should be done in a never-ending #Travelife.

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A5 WAGYU 
HANDCHOPPED INTO HAMBURGER MEAT

So I got A5 wagyu tenderloin from Saga Prefecture, which happened to be available at my neighbourhood supermarket. And then I handchopped this into ground beef.

This was probably one of the most decadent versions of ground beef in the world. 

By the way, I ordinarily never use the terminology A5 for beef in Japan, as Japanese consumers only look at the provenance of the beef here, and we can tell at a glance the quality of the beef in front of us without having to resort to numbers.

IT'S ALL ABOUT PRICE



Plus, market economics is at work here, so the higher grade beef is more expensive. It's as simple as that. And here's a photo of what we would consider A5 beef at about US$40 for 100 grams.

Then, for my killer hamburger, these were some of the ingredients I added:

1) Organic brown eggs
2) Onions and garlic, chopped very finely
3) Dijon mustard
4) Maitake mushrooms, chopped very finely
5) A throw of sel de Guerande
6) Just a bit of ground kurobuta pork for taste

Wow. The hamburgers were really delicious and we finished everything.



SECOND TIME AROUND

In fact I had to make another batch because everyone wanted more. 

And now I can't wait to make another batch for dinner sometime, although this will probably have to wait, as I won't be back in Tokyo for the rest of the year.

And this weekend, I'm flying out of Asia and on to another chapter in my never-ending, and never-endingly eventful #Travelife.

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