Grilled rump steak Akami with grated radish and Sichimi Togarashi

Grilled Akami Rump Steak with Grated Radish, Flake Salt and Sichimi Togarashi

Preparation time: approx. 15 minutes

Rump steak with Japanese pepper mix

The Imperial Wagyu Akami in the rump steak cut is tenderly meaty. Fried briefly and cut into wide strips, this is a pleasure served with a little fleur de sel and grated radish. Freshly crushed or coarsely ground pepper is a popular addition to grilled Wagyu – we think the Japanese pepper mixture Sichimi Togarashi is also great!

Our tip:

Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . Sichimi Togarashi or Nanami Togarashi are classic Japanese pepper mixtures with chili, orange peel, Szechuan pepper and black sesame in different compositions – available in organic supermarkets or Asian shops. Slightly cooked vegetables such as green asparagus with roasted sesame also go well with the steak.

ingredients

preparation

Peel the radish, grate finely and salt lightly. Pluck mizuna. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear on both sides for 1.5-2 minutes.

Squeeze the radish dry. Take out the steak, cut into slightly wider strips and arrange on preheated plates with fleur de sel, Sichimi Togarashi radish and mizuna and serve immediately.

Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

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Veggie deluxe: Manuka honey carrots from the oven

Manuka honey carrots from the oven

Preparation time: approx. 10 minutes (+ 1 hour salt time for the carrots, 30 minutes cooking time)

Carrot deluxe!

The fine Manuka honey ennobles the roasted carrots from the oven with Kampot pepper and chervil

Our tip:

The carrots taste great with (Wagyu) steaks, but can also be served alone as a vegetarian dish with mashed potatoes and lightly salted crème fraîche.

ingredients

  • 6-8 slender, colorful carrots

  • salt

  • olive oil

  • 2-3 tsp Manuka honey

  • Kampot pepper

  • Some chervil tips (also great with basil, coriander or dill)

preparation

Peel the carrots and cut in half lengthwise, salt and leave to stand for an hour. The carrots become a little softer and take the salty seasoning well.

Turn the oven to 220 degrees. Mix the carrots with a little olive oil and place on a baking tray lined with baking paper. Roast in a hot oven for 30 minutes.

Heat Imperial Manuka Honey slightly, stir until creamy and pour over the carrots. Season with freshly ground Kampot pepper and serve topped with chervil.

Bestellen Sie online: Kaviar, Wagyu, Saucen – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Kaviars bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

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Preparation time: approx. 20 minutes

Wagyu Mignon “Teppann Yaki Style”

The idea for this Wagyu preparation came from a Teppann Yaki restaurant in Miyazaki Prefecture, the home of our Wagyu Mignon Steaks. The brioche toast absorbs the tasty, valuable steak fat – it tastes heavenly! Grated white radish is a typical, refreshing addition to any kind of ribbed Wagyu.

Our tip:

For the best meat enjoyment in this simple recipe, the cutting technique during roasting is crucial – a sharp knife, grill tongs and a wooden board should be ready for this. If you like, you can also roast roasted peppers and shiitake mushroom caps on the Teppann Yaki Grill or the Plancha.

ingredients

preparation

Peel the radish, grate finely and salt lightly. Cut the spring onions into rings and put them in cold water.

Remove the crust from the brioche toast and cut into strips 4-5 cm wide. Heat the teppanyaki grill (alternatively the plancha, or a cast-iron pan) to high heat. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear briefly on both sides.

Remove and cut in thirds lengthways, then, back on the roasting surface, sear the open sides of the steak pieces. Remove and cut into cubes, briefly fry the open sides of the cubes.

Remove the steak cubes, sprinkle with a little fleur de sel and leave to rest briefly on a preheated plate. Meanwhile, wipe out the plancha or pan with the toast strips, letting them lightly toast.

Arrange the steak cubes on the toast strips. Squeeze the radish dry and serve sprinkled with spring onions. Serve immediately.

Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

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Preparation time: approx. 15 minutes

Wagyu Tataki

Only briefly fried for a few roasted aromas, then finely sliced, the Wagyu Chateaubriand is only committed to its own taste – accompanied by a soy sauce dip sushi ginger and wasabi.

Our tip:

Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . For the dip you can play with the ingredients individually, with spice, sweetness, umami… if there is little time you can simply serve our Ponzu Shoyu sauce .

ingredients

  • 2 tablespoons low-salt, light soy sauce

  • 1 tablespoon liquid dashi

  • 1 tsp mirin (or ½ tsp sugar)

  • 1 teaspoon sake (optional)

  • Imperial Wagyu Chateaubriand

  • Fleur de Sel (optional)

  • Sushi Ginger

  • wasabi

preparation

Mix together all the ingredients for the dip. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with paper towels and sear on both sides for 40-60 seconds. Remove, cut into slices, sprinkle with a little fleur de sel. Serve with ginger, wasabi and the dip.

Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

Wagyu Chateaubriand “Tataki-Style” with soy sauce house blend

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Grilled rump steak Akami with grated radish and Sichimi Togarashi

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Grilled rump steak Akami with grated radish and Sichimi Togarashi

Grilled Akami Rump Steak with Grated Radish, Flake Salt and Sichimi Togarashi

Preparation time: approx. 15 minutes

Rump steak with Japanese pepper mix

The Imperial Wagyu Akami in the rump steak cut is tenderly meaty. Fried briefly and cut into wide strips, this is a pleasure served with a little fleur de sel and grated radish. Freshly crushed or coarsely ground pepper is a popular addition to grilled Wagyu – we think the Japanese pepper mixture Sichimi Togarashi is also great!

Our tip:

Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . Sichimi Togarashi or Nanami Togarashi are classic Japanese pepper mixtures with chili, orange peel, Szechuan pepper and black sesame in different compositions – available in organic supermarkets or Asian shops. Slightly cooked vegetables such as green asparagus with roasted sesame also go well with the steak.

ingredients

preparation

Peel the radish, grate finely and salt lightly. Pluck mizuna. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear on both sides for 1.5-2 minutes.

Squeeze the radish dry. Take out the steak, cut into slightly wider strips and arrange on preheated plates with fleur de sel, Sichimi Togarashi radish and mizuna and serve immediately.

Bestellen Sie Imperial Wagyu jetzt online – Lieferung in 24h.

Unsere Liebe zum Produkt spiegelt sich in unserer gesamten Arbeit wider: Vom ausgezeichneten Geschmack jedes einzelnen Cuts Imperial Wagyu bis zum komfortablen Kundenservice sowie einer Lieferung binnen 24h. 

Weitere Rezepte rund um unsere Produkte

Unsere Kaviar-Kreationen, Imperial Wagyu, Saucen und weitere Produkte benötigen nicht viele Zutaten und sind genau deshalb wahre Gaumenfreuden. Vor allem setzen sie unsere großartigen Delikatessen perfekt in Szene. Begeistern Sie sich – und Ihre Gäste!

Filet Entrecôte Shimofuri with grated radish, ponzu shoyu

Filet Entrecôte Shimofuri with grated radish, ponzu shoyu, flake salt and sancho pepper Preparation time: approx. 20 minutes Entrecote in …

Wagyu Chateaubriand “Tataki-Style” with soy sauce house blend

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Crème fraîche potato cream with Royal Baerii caviar and Rittmeyers yuzu lime sauce

Crème fraîche potato cream with Royal Baerii caviar and Rittmeyers yuzu lime sauce Preparation time: 25 minutes (plus time to …

Grilled rump steak Akami with grated radish and Sichimi Togarashi

Grilled Akami Rump Steak with Grated Radish, Flake Salt and Sichimi Togarashi Preparation time: approx. 15 minutes Rump steak with …

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Manuka honey carrots from the oven Preparation time: approx. 10 minutes (+ 1 hour salt time for the carrots, 30 …

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