Wagyu French Dip Recipe

Roast bones (optional, deeper flavor)

Preheat oven to 425°F (220°C). Arrange beef bones on a baking sheet and roast for 25–35 minutes until browned. This step is optional but intensifies the broth.

Simmer bone broth

Place roasted (or raw) bones in a large stockpot. Add 4 L water, smashed ginger, smashed garlic, bay leaves, and peppercorns. Gently bring to a simmer over medium heat, skimming foam for the first 20 minutes. Reduce heat to low and simmer gently 4–6 hours, partially covered.

Finish miso kombu broth

Remove solids and strain broth through a fine-mesh sieve into a clean pot. Rewarm broth to a bare simmer. Add kombu and let steep off heat for 10 minutes, then remove kombu. Whisk in white miso paste (dissolve miso in a ladle of hot broth first), soy sauce, mirin, and 2 tsp kosher salt. Taste and adjust seasoning. Keep warm; hold at very low simmer or in a warm oven (about 200°F/95°C).

Prepare Wagyu

Pat the thinly sliced Wagyu dry with paper towels and lightly season with a pinch of salt and pepper. Heat a large skillet or cast-iron pan over high heat until smoking. Sear slices in batches for 20–45 seconds per side (Wagyu cooks extremely fast) until browned but still rare to medium-rare. Transfer seared beef to a tray and tent loosely with foil.

Slice for dipping

If slices were left larger, slice them thinly across the grain after searing. Keep warm in a low oven or cover with foil.

Whisk rice vinegar, brown sugar, water, and salt in a small bowl until sugar dissolves. Heat 1 tsp neutral oil in a small skillet over medium heat. Add thinly sliced red onions and sauté for 2–3 minutes just to soften (do not fully caramelize). Remove from heat and immediately toss onions with the vinegar mixture. Let cool to room temperature; flavors will meld in 10–15 minutes. These can be made ahead and refrigerated up to 2 days.

Whisk together sour cream, mayonnaise, prepared horseradish, lemon juice, salt, and black pepper until smooth. Taste and add additional horseradish if you prefer more heat. Chill until ready to serve. Yield makes enough for 4 sandwiches.

Rinse cut fries under cold water until water runs clear to remove starch. Soak in cold water for 30 minutes to 1 hour, then drain and dry thoroughly with clean kitchen towels.

Heat neutral oil in a deep fryer or heavy pot to 325°F (160°C). Fry potatoes in batches until just tender and pale (4–6 minutes). Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp (2–3 minutes). Drain on paper towels and season immediately with salt and pepper.

Toast the rolls: brush cut sides of rolls with melted butter and toast in a skillet or under broiler until golden.

To assemble each French dip: open a toasted roll and spread about 1–2 Tbs horseradish cream on the bottom half (optional: on both halves). Pile 4–5 oz (about 110–140 g) of seared Wagyu slices onto the roll. Top with 2–3 Tbs sweet & sour onions and garnish with a sprig of thyme if using.

Serve immediately with a warmed small bowl (about 1/2 cup) of miso kombu bone broth per sandwich for dipping. Place a portion of fries on the side and extra horseradish cream if desired.

Rest and safety notes: Keep broth at a gentle simmer and do not boil after miso is added. Consume hot and within 2 hours if left at room temperature; refrigerate leftovers promptly.