Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Fri Dec 01, 2006 9:28 am Post subject:
bmwracer wrote:
The steak looks mighty good, but why the need to dip it in something? If it's that good and cooked to perfection, it should be able to stand on it's own, ne?
your brain is firing in the same fashion as mine, kind sir...my thoughts on the matter are as follows: aside from the salt and pepper on the steak, given the fact that it's so highly marbled and the fact that the fat content is sweeter than the normal beef of commoners, i believe the dipping sauce is ponzu with shredded/minced daikon ~ the ponzu is some acidity to cut the richness of the sweet, marbled beef....i can't be sure of that....but the sauce looks suspiciously like ponzu with daikon mixed in...as i've had it before with beef and softshell crab....
i went to this one small izakaya in West Hollywood called "Izakaya Yuzu" that served this ribeye with a soy sauce butter reduction.....they had a ponzu/daikon dipping sauce with it...
again i can't be sure it's ponzu w/daikon but it really looks like it.....
in sum, i agree with you...such high quality beef cooked with a light sear...should be able to stand on its own without anything else.
so according to the video the meal was about 5000 Yen (a bit less than 50 bucks...that's not bad for such high quality beef!)
i really appreciate you asking that question...it was very astute and it mimicked my own thoughts on the matter...prompted a good discussion, at least in my mind.
Last edited by Tu_triky on Fri Dec 01, 2006 12:37 pm; edited 1 time in total
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Fri Dec 01, 2006 9:36 am Post subject:
^^just as a matter of further explanation...if you watch the video clip....dohmoto tsuyoshi guesses that the grade of the beef is "A5" and the chef confirms that it is A5 grade beef....
a little blurb about A5:
In Japan the top grade of beef is called A5. The cattle are fed for 500-600 days and have a controlled daily weight gain of 0.8kg compared to domestic cattle 1.8 to 2.4kg daily gain.
The result of this is the composition of the meat and flavor is dramatically different to other cattle produced in the world. Wagyu have about 70% monounsaturated fatty acids specifically oleic and stearic acid. These monounsaturated fatty acids have two properties of importance to the meat. Firstly, they have a very low melting point (less than 7 degrees Celsius), which means that the beef literally �gmelts in your mouth�g.
This results in the sweetest, most succulent beef you will ever taste.
Joined: 24 Sep 2006 Posts: 688 Location: San Francisco, CA Country:
Posted: Sat Dec 02, 2006 12:39 am Post subject:
I was in the Cuilnary Academy in San Francisco for a class field trip, i had alot of fun with some friends, and there was alot of food to choose from, our teacher told us to try all different kinds, but i was mostly eating sushi, and noodles, i couldnt get enough, very good!! _________________
Joined: 17 Sep 2004 Posts: 14056 Location: San Ho Se, Ka-Ri-Por-Nya Country:
Posted: Sat Dec 02, 2006 2:48 am Post subject:
Raining JHan wrote:
I was in the Cuilnary Academy in San Francisco for a class field trip, i had alot of fun with some friends, and there was alot of food to choose from, our teacher told us to try all different kinds, but i was mostly eating sushi, and noodles, i couldnt get enough, very good!!
lucky you.
Sounds like you had a good time munching down some good food.
i have never tried japanese food i usually only eat chinese,vietnamese,english and sometimes other european foods how is japanese food? i bet its not better than vietnamese
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So does Satomi-chan 
