A5 Wagyu Steak Home Cooked Hitachi Beef
A5 Wagyu Steak Home Cooked Hitachi Beef
Overview
In this home cooking episode, John Daub prepares premium A5 Hitachi gyū (Hitachi beef) sirloin steak and hamburgers in his Tokyo kitchen. Fresh from a trip to Ibaraki Prefecture where he filmed episodes for the main channel, John returns with promotional goods and high-quality beef provided by the local wholesaler. The video features a special treat for his wife, Kanae Daub, who tries A5 Wagyu for the first time.
John demonstrates the proper technique for cooking high-marbling Wagyu, emphasizing high heat and short cooking times to melt the fat without burning it. The couple tastes both the sirloin steak and the A5 Wagyu hamburgers, comparing textures and flavors. Throughout the meal, John shares insights into beef grading, the health benefits of Wagyu fat (oleic acid), and the traceability system used for Japanese beef.
This video serves as both a cooking tutorial and a cultural exploration of why Japanese beef is prized globally. It offers practical advice on purchasing Wagyu in Japan, cooking methods for home chefs, and the distinction between different cuts and grades. The casual, conversational atmosphere highlights the joy of sharing premium food with family.
Highlights
- 00:00:00 John introduces the A5 Hitachi beef and promotional items from Ibaraki.
- 01:46:00 Unboxing the refrigerated beef; price breakdown revealed ($30 for 202g steak).
- 05:33:00 John admits nervousness about cooking such expensive meat perfectly.
- 09:51:00 Showing off the "Dream of Meat" poster and promotional towel from Hitachi Beef.
- 12:10:00 Cutting the steak Kobe beef style; Kanae tries it for the first time.
- 16:21:00 Reaction to the taste: "Melts in your mouth—like fatty tuna."
- 20:20:00 Wagyu 101: Why medium is better than rare for melting fat.
- 23:31:00 Discussion on health benefits: Oleic acid and cholesterol.
- 28:00:00 Cooking the A5 Wagyu hamburgers with garlic.
- 38:18:00 Final verdict: Steak is better than the burger due to fat distribution.
Timeline / Chapters
- 00:00:00 Introduction & Ibaraki Trip Recap
- 01:46:00 Unboxing the Hitachi Beef
- 03:59:00 Heating the Pan & Cooking Strategy
- 07:17:00 Frying the Steak
- 12:10:00 Tasting the Sirloin Steak
- 20:20:00 Wagyu Education: Fat & Health
- 28:00:00 Cooking the Hamburgers
- 38:18:00 Burger vs. Steak Comparison
- 41:30:00 Conclusion & Next Live Preview
Japan Travel Tips
- Buying Wagyu: Look for the 10-digit traceability code on all Japanese Wagyu to verify origin (e.g., Kobe beef must come from Hyogo).
- Price Expectations: A5 Sirloin can cost around $30 for 200g at a wholesaler, but up to $80 in restaurants. Hamburgers made from remnants are a bargain at around $3 each.
- Cooking Method: Cook A5 Wagyu on high heat for a short time. Do not overcook; medium is preferred over rare to melt the marbling fat.
- Seasoning: Simple salt is often best to taste the beef, but hamburg sauce works well for patties. Garlic adds nice flavor to burgers.
- Sourcing: Hitachi Beef is from Ibaraki Prefecture (about an hour north of Tokyo). Wholesalers near processing plants offer fresher, cheaper options.
- Frequency: Even in Japan, people often eat Wagyu only once a month due to cost and richness.
Japanese Language & Culture Notes
- Hitachi gyū (Hitachi beef): A brand of Wagyu beef from Ibaraki Prefecture. Known for high quality and marbling.
- Itadakimasu: Phrase said before eating, meaning "I humbly receive." Kanae says this before tasting.
- Washoku (Japanese cuisine): Traditional Japanese dietary culture. Wagyu is considered part of this art form, like sushi or tempura.
- Yakiniku: Japanese BBQ style. John mentions burning A5 at a yakiniku place previously due to excessive heat.
- Beef Grading: A5 is the highest grade. The video explains that fat quality (oleic acid) is a key health benefit, comparable to olive oil.
- Traceability: Every cow has a 10-digit ID. Consumers can check the birth and raising location via app or website.
Food & Drink Guide
- A5 Hitachi gyū Sirloin Steak
- Description: High-marbling beef from Ibaraki.
- Price: 1,574 yen (~$30) for 202g.
- Cooking: Pan-fried, high heat, medium doneness.
- Reaction: "Melts in your mouth—like fatty tuna." 16:21:00
- A5 Wagyu Hamburgers
- Description: Made from remnants of the cutting process.
- Price: ~$3 each.
- Cooking: Pan-fried with garlic, salt, pepper, and sauce.
- Reaction: Good, but steak is superior due to fat distribution. 38:18:00
- Beef Curry
- Description: Promotional item from Hitachi Beef association.
- Context: Mentioned in unboxing, not cooked in this video.
People
- John Daub: Host and cook. Demonstrates cooking techniques and shares knowledge about Wagyu beef.
- Kanae Daub: John's wife. Tastes A5 Wagyu for the first time. Provides feedback on texture and flavor.
- Hashimoto-san: Wholesaler mentioned by John. Sold the beef directly across from the processing plant.
- Kevin Riley: From Kuma's Kitchen. Mentioned by John regarding cooking preferences (medium-well vs. medium).
Key Takeaways
- Cooking Temperature: A5 Wagyu should be cooked on high heat quickly. Low heat does not activate the fat properly.
- Doneness: Medium is better than rare for Wagyu. The fat needs to melt to provide the signature texture; rare Wagyu wastes the marbling.
- Health Aspect: Wagyu fat contains oleic acid (also found in olive oil), which can reduce cholesterol and prevent oxidation.
- Value: While expensive, buying directly from wholesalers or using hamburger patties makes Wagyu more accessible.
- Traceability: Always check the 10-digit ID to ensure authenticity, especially for branded beef like Kobe.
Notable Quotes
- 01:46:00 "Doesn't look like a lot for 30 bucks, kind of a rip-off to some, bargain of the century to others."
- 05:33:00 "I'm scared to waste it; might have overestimated my skills."
- 16:21:00 "Melts in your mouth—like fatty tuna, chew three-four times and it melts."
- 20:20:00 "Wagyu 101: medium best. Wagyu fat needs melting."
- 40:49:00 "Wagyu fat sweet, unparalleled—most satisfying flavor ever."
Related Topics
- Japanese Beef Grading System
- Kobe Beef vs. Other Wagyu
- Home Cooking in Japan
- Ibaraki Prefecture Travel
- Food Traceability in Japan
Search Tags
#only-in-japan-go #tokyo #wagyu #a5-beef #hitachi-beef #ibaraki #home-cooking #steak #japanese-food #food-review #kanae-daub #john-daub #washoku #yakiniku #beef-grades
Full Transcript
00:00:00 John Daub: Hello everybody! Greetings from Tokyo! Today we're cooking A5 Wagyu beef, A5 Hitachi gyū (Hitachi beef) sirloin steak. Hitachi Beef is from Ibaraki Prefecture, about an hour north of Tokyo. I went up there yesterday and a couple days before to film three episodes for the main channel, and they gave me all this free stuff: beef curry, Hitachi Beef Curry, a Japanese beef cookbook, a fan everybody drew on—dreams of having a beef fan—tissues, Hitachi Beef tissues, and a towel. So I'm in the mood to cook some beef.
00:01:08 John Daub: Kanae wrote to me and said she's never had A5 Wagyu beef before in her entire life.
00:01:13 Kanae Daub: No, I've heard of A5, but never tried it.
00:01:34 John Daub: So I've got a treat for you. We're going to pan-fry it. First, unbox it. I hope you're hungry.
00:01:45 Kanae Daub: I'm hungry.
00:01:46 John Daub: Good. This is the refrigerated box. You have to let the steak sit out for about 30 minutes so it's properly thawed—we did that before. So it looks like I'm unboxing it; I'm faking it. The label reads A5 Hitachi gyū sirloin steak, half cut—202 grams for 1,574 yen, about $30. Doesn't look like a lot for 30 bucks, kind of a rip-off to some, bargain of the century to others. Also in the box, A5 Wagyu hamburgers from Hitachi—even the marbling on the burgers looks good. These are $3 each; they took remnants and made patties. I got four; we'll cook one. The wholesaler threw in hamburg sauce, so we'll make it as a hamburg steak.
00:03:52 Kanae Daub: Steak.
00:03:59 John Daub: She wants steak first—give the lady what she wants. Gas up the stove, add some oil—just enough so it doesn't stick. The meat has so much natural oil; as soon as you fry it, it fills the pan. No need for extra—cook in its own oil. Expensive restaurants use the fat to heat it. According to the wholesaler, cook Wagyu steak as hot as possible, not long. Get it really hot... use tongs.
00:05:23 Kanae Daub: Okay.
00:05:33 John Daub: I always overcook steaks—don't want to ruin this. Wow, look how beautiful—just hold it to the light, like the Statue of Liberty, a work of art. It's a stick pan; oil it up. That doesn't look like enough—more oil. I told you before, but I said I'm the master and failed. Let's use the other pan. Don't want to burn it. Okay, enough oil? Turn it off—we're off to a good start. I'm scared to waste it; might have overestimated my skills.
00:07:17 John Daub: It's not sticking—doing good. People say too hot, don't touch it, medium-rare, add salt. Just a little salt—no pepper. Don't touch till not sticking. Flip now? A little more. I like mine medium so fats melt—not rare. Three, two, one—flip. Nice color, not burned. Pan not hot enough? I've eaten a lot of A5, never cooked it. Sound's nice, smells good. Still pink on side—not bad. Restaurants burn the corners, like Kobe beef places.
00:09:44 Kanae Daub: Perfect.
00:09:51 John Daub: Ready? Nice—good lighting makes food look better. Lots of oil on top; Wagyu is very oily—even running on the board. Never let it rest? I have a nasty habit of eating hot food and burning my mouth. Let it rest a minute—it's going through a process. We have burgers too. Before that, Hitachi gave me this poster—"Dream of Meat," meat dream. Not sure why, but cool. And a towel: "It touched beef." They're going to San Jose, California, invited to sell Hitachi Beef in the US—that's cool.
00:12:10 John Daub: Time to cut. Wow, doesn't even need cutting—it's more medium-rare. Too late for garlic. According to Tasty Chronicles, perfect. Do it Kobe beef style, teppanyaki—grill all four sides. Fats not activated enough. Kanae eats first. That sound—this is how they do it in Kobe. Turn off heat—it's good. Itadakimasu. Perfectly cooked. Two minutes low fire? No, Wagyu is high heat quick, flipped and eaten—not low. Hard to get wrong; I got it righter than most.
00:15:16 John Daub: How's that?
00:15:20 Kanae Daub: Good.
00:15:24 John Daub: Try the piece I made for you—on the fork. With salt? Just a little. It's soft—supposed to be. Wagyu is soft. Did you eat before? We ate 500 grams yesterday.
00:16:10 Kanae Daub: Wow. Itadakimasu.
00:16:21 John Daub: Good? Melts in your mouth—like fatty tuna, chew three-four times and it melts. Sign of good beef. You're eating the whole thing? Without salt? Good, melting.
00:17:18 Kanae Daub: Good, melting.
00:17:24 John Daub: A5 Wagyu steak melts in mouth—$80 at restaurant for 200g, I got for $27. Not often you get this; okay to pay more. Try with hamburg sauce?
00:18:12 Kanae Daub: Yeah.
00:18:18 John Daub: Okay. Good. Hitachi from Ibaraki, hour north of Tokyo—closest to source. Restaurant at base of Mount Tsukuba, biggest in Kanto/Ibaraki. Try with salt. Oh man—melt. Should've gotten more. This rarer one—with salt. See difference? I prefer medium; fats melt better. Wagyu marbling—you waste if rare. Angus rare okay, but Wagyu better medium—doesn't get hard.
00:20:14 Kanae Daub: Medium.
00:20:20 John Daub: Yeah, steak aficionados hate medium, but Wagyu fat needs melting. Wagyu 101: medium best. Hitachi gave activity guideline for Ibaraki Livestock—English, dancing mascot for oleic acid. Oleic acid in olive oil and Wagyu—good fat, like omega in salmon. Reduces cholesterol, prevents oxidation. Wagyu healthier—from association. Light fat, not heavy—goes through quick, not sticky.
00:23:31 John Daub: Japanese eat mostly fish, Wagyu once a month max—even in Ibaraki. Lots of effort/cost to raise stress-free. Part of washoku (Japanese cuisine), like sushi/tempura—art. Heat more?
00:24:57 Kanae Daub: Yeah.
00:25:03 John Daub: Now burger. Not much takeout in Japan. When you eat good Wagyu, it's another level. Best beef? Argentina grass-fed at Tenedor Libre all-you-can-eat—top, close to Kobe A5. Different beef. Treat livestock with love, get great return—Japanese way. Now sirloin burger for 640 people.
00:27:10 Kanae Daub: Good. I could eat every day. Pepper.
00:27:22 John Daub: Better once a month—special then.
00:27:38 Kanae Daub: Friend in Ibaraki buys direct from farm—close to Tokyo.
00:28:00 John Daub: Bought from wholesaler Hashimoto-san across from processing plant—cheap, fresh. Aged 3 weeks to month. Try burger—new nonstick pan from Ikea. Heavy, but sticks. Little oil, garlic. A5 Wagyu hamburg—$3 bargain. Cook with garlic.
00:29:23 Kanae Daub: Yeah.
00:30:13 John Daub: Fun. Didn't heat enough. Good Wagyu at supermarkets—cheaper off-brand. Hitachi gyū famous in Kanto. All Wagyu has 10-digit trace code—app tracks from birth. For Kobe, from Hyogo—check or question. Ready? Smells good—fats coming out fast. Salt, pepper, garlic magic. Cook medium—pink middle, tender. Oils like olive oil—good. Don't need lots.
00:33:52 John Daub: Turn few times—my rules. Too hot. Don't undercook. Garlic smoky—almost burned. Me and Dean burned A5 at yakiniku—too hot, wasted. Careful on gas. Don't squish. Good—cut in half.
00:36:16 Kanae Daub: Little more, one minute.
00:36:25 John Daub: Kevin Riley from Kuma's Kitchen shaking head. Listen to wife—now medium-well. Mine okay.
00:37:01 Kanae Daub: More.
00:37:22 John Daub: Wagyu fat on camera. Try A5 burger—somewhat rare with sauce.
00:38:02 Kanae Daub: Really good.
00:38:11 John Daub: Not same as steak. Which better?
00:38:17 Kanae Daub: Steak.
00:38:18 John Daub: Steak fat perfectly distributed—melts equally. Burger good, but different—not same meat distribution. Don't squish. Thick? Cooked. Good, but steak better—why steak 10x price, burger $3. Salt or sauce? Preferred salt, but sauce nice.
00:40:43 Kanae Daub: Nice, different from other hamburgers.
00:40:49 John Daub: Like McDonald's? Completely different—sweet. Wagyu fat sweet, unparalleled—most satisfying flavor ever.
00:41:27 Kanae Daub: John successful.
00:41:30 John Daub: Fist bump. Successfully cooked A5 Hitachi gyū sirloin steak from Ibaraki—thanks for hospitality. Hitachi Beef in San Jose March—check samples. Next John's Kitchen live: freeze-dried katsudon, other foods—Japan home of freeze-dried everything.
00:42:42 Kanae Daub: Looks good.
00:42:44 John Daub: Thanks, have a good day.