Creating a Wasabi Butter Sauce to Pair with Wagyu Steaks

A5 Japanese Wagyu is one of the finest types of beef in the world. If you plan to prepare it at home, it's worth taking the time to plan and create a dish that allows you to fully enjoy the Wagyu's rich and succulent flavor. One of the ways to do just that is by finding the perfect ingredients to complement this premium beef.

Wagyu Meets Wasabi

If you're a fan of spicy flavors, consider incorporating premium grated wasabi into your Wagyu dish. In addition to its wonderfully herbaceous and pungent flavor, wasabi is a natural complement to Wagyu. The buttery and luscious quality of Wagyu beef is enhanced by wasabi's bright, fresh, and spicy notes.

It's worth noting that both Wagyu beef and premium wasabi both come from Japan. Only Wagyu bred and harvested in Japan can receive the rare A5 rating, and wasabi is only authentic when extracted from real Japanese horseradish. The flavors complement one another naturally and are reminiscent of typical pairings, such as sushi and sashimi.

There are several ways wasabi can be incorporated into a Wagyu dish. Some prefer to enjoy wasabi as a condiment, adding a dab to each bite of their Wagyu. Others create a compound butter with wasabi and use it to top their Wagyu steak. You can even use high-quality wasabi salt as a final addition for a subtle kick of spicy, herbaceous flavor. However, one of the best ways to enjoy wasabi with Wagyu is to create a rich and flavorful wasabi butter sauce.

How to Make Wasabi Butter Sauce

It only takes a few minutes to create a wasabi butter sauce for your Wagyu meal. Use the following instructions to make this sauce just prior to cooking your Wagyu.

Ingredients:

  • 1 cup white wine
  • 1 tsp lime juice, freshly squeezed
  • 1 tbsp ginger, minced
  • 1 tsp shallot, minced
  • 1 tbsp soy sauce
  • 1 tbsp wasabi
  • 1/4 lb. unsalted butter (1 stick)
  • 2 oz. heavy cream
  • Salt and pepper, to taste

Directions:

  1. Place a saucepan over medium heat on the stovetop. Add the white wine, lime juice, ginger and shallots and simmer until the liquid reduces to a few tablespoons.
  2. Turn the heat to low. Stir in the soy sauce and wasabi, then add the butter one tablespoon at a time, whisking until each one is incorporated before adding the next.
  3. Stir in the heavy cream. Test the sauce and add salt and pepper to taste. Keep the sauce on low heat and whisk occasionally while preparing your Wagyu.
  4. Once the Wagyu is done cooking, lightly drizzle the sauce on top. Add any excess to small dishes to use as sides for dipping.