Japanese A5 Wagyu, Miyazaki Prefecture Recipe

Preparation

1. 1

   Prepare the Potatoes

   1. Boil the Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

2. 2

   Smashed Potatoes

   2. Preheat your oven to 400°F (200°C). Once the potatoes are cool enough to handle, gently smash them on a baking sheet.

3. 3

   Season and Bake

   3. Drizzle the smashed potatoes with olive oil, sprinkle with Togarashi spice, salt, and black pepper. Bake for 20-25 minutes until crispy and golden.

4. 4

   Cook the Wagyu

   4. While the potatoes are baking, heat a skillet over medium-high heat. Season the A5 Wagyu steaks with salt and black pepper, then sear for 2-3 minutes on each side for rare, or to your preferred doneness.

5. 5

   Finish with Butter

   5. During the last minute of cooking, add unsalted butter to the skillet and baste the steaks with the melted butter.

6. 6

   Plate and Garnish

   6. Serve the A5 Wagyu steaks alongside the Togarashi spiced smashed potatoes, garnished with chopped chives.