Snow-Aged Wagyu Beef & Mountain Vegetable Tempura
ID: 5e4223fa...
A traditional Niigata Kaiseki-style experience featuring snow-aged Wagyu beef seared on a hot stone plate and freshly fried seasonal mountain vegetable (sansai) tempura.
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🍳 Cooking Flow
Sear the snow-aged Wagyu beef slices on a heated hot stone plate. → Dip seasonal mountain greens in a light tempura batter. → Deep-fry the battered greens in hot oil until light and crispy, then serve immediately.
Cooking Steps
Brief Cooking Order
Sear the snow-aged Wagyu beef slices on a heated hot stone plate. → Dip seasonal mountain greens in a light tempura batter. → Deep-fry the battered greens in hot oil until light and crispy, then serve immediately.
Introduction
A traditional Niigata Kaiseki-style experience featuring snow-aged Wagyu beef seared on a hot stone plate and freshly fried seasonal mountain vegetable (sansai) tempura.
Step 1
Heat a cooking stone plate (ishiyaki) until hot.
Step 2
Place the marbled slices of snow-aged Wagyu beef onto the hot stone plate using tongs.
Step 3
Sear the beef on both sides until nicely browned and cooked to your desired doneness.
Step 4
Heat frying oil in a brass pot for the tempura.
Step 5
Prep the seasonal mountain greens, dip them into a light tempura batter, and gently place them into the hot oil.
Ingredients List
Important Notes
This video highlights a traditional ryokan dining experience in Niigata; precise ingredient measurements are not specified.
Snow-aged beef is aged in unique storehouses buried under snow, resulting in an exceptionally tender, rich, and buttery texture.
Tempura is best served immediately out of the fryer to appreciate its thin, delicate, and crispy batter.
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