Chef Marc Zimmerman and partner Benjamin Jorgensen's nose-to-tail wagyu tasting-menu restaurant, Gozu, recently introduced A-Five Meats Pop-Up Butcher Shop: a partnership with its distribution company, A5 Meats, which provides the finest cuts of wagyu to the world’s top chefs. Locals can visit to order premium cuts of wagyu, chicken, pork, beef and steak for prepaid curbside pickup; wagyu-worshippers nationwide can order an A-Five Meats Provisions Pack to be shipped fresh to their doors. In addition to containing 30 individually packed steaks, the pack contains a 6-ounce pack of cubed wagyu perfect for skewering and grilling. If your mouth's already watering, place an order and check out Chef Marc's recipe for a simple and satisfying way to prepare the wagyu, below. 201 Spear St., exploretock.com/afivemeats
Premium A-5 Wagyu
"One of the simplest and most pure ways (as well as one of my favorites) of working with wagyu is kushiyaki. This is a very traditional technique that has been around for many years in the Japanese culture. The beef is diced into cubes approximately 1”X1” then skewered and cooked over Japanese binchotan charcoal, or can be adapted at home for the home chef over cast iron or home grill. The coals are fanned thought cooking which allows for the high heat to provide crispy texture to the exterior of the beef while the interior remains fleshy and soft. The beef is brushed with tare throughout the cooking process and sugars in the tare begin to caramelize on the beef, while the shoyu and bonito add additional umami." - Gozu Executive Chef/Owner Marc Zimmerman
1 qt. beef broth
1 qt. mirin
1 qt. sake
3.5 oz. white sugar
3.5 oz. shiro dashi
7 oz. beef trim
1 yellow onion
1 garlic bulb
1.5 oz. ginger
8 g. shoyu
2 oz. fresh shaved (or bagged ) bonito flake
1. Split onions and garlic in half.
2. Slice ginger and beef.
3. Char over coals or roast in oven
4. Place charred beef and aromatics in a medium pot.
5. Saute over medium heat. Add sugar and allow to lightly caramelize.
6. When sugar browns add sake, mirin and broth.
7. Bring to a rolling boil. Reduce by half. Add shiro dashi. Reduce to a syrup. Add soy and bring back to a simmer.