Iwate’s Maesawa Beef:
A Historical Legacy
Maesawa Beef is one of Japan’s most renowned wagyu varieties, originating from the Maesawa district in Iwate Prefecture. Its history dates back to the Meiji Era (1868-1912), when the concept of raising cattle for high-quality meat was introduced to Japan. Over decades, the region’s pristine environment, combined with the dedication of local farmers, has elevated Maesawa Beef to its esteemed status. The cattle are raised with extraordinary care, often fed rice straw and local grains, and given plenty of time to grow, ensuring superior marbling and tenderness.
This tradition of excellence has earned Maesawa Beef top awards in national competitions, making it a symbol of Iwate’s culinary pride. Today, Maesawa Beef is celebrated not only in fine dining but also in simple, flavorful dishes like the Summer Maesawa Beef BBQ, a popular choice during the warmer months when outdoor grilling is at its peak.
Iwate-Style Summer Maesawa Beef BBQ Recipe
This recipe highlights the natural quality of Maesawa Beef with minimal seasoning, allowing the meat’s rich, buttery flavor to shine. Paired with seasonal summer vegetables, it’s perfect for an authentic Japanese BBQ experience.
Ingredients (Serves 4):
For the BBQ:
- 1 pound Maesawa Beef slices (or high-quality wagyu, such as Kobe or Miyazaki beef)
- 1/2 teaspoon sea salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 green bell peppers, sliced
- 1 zucchini, sliced into rounds
- 1 onion, sliced into rings
- 1 cup shiitake mushrooms (or any grill-friendly mushrooms)
- Sesame oil for brushing (optional)
For the Dipping Sauce (Optional):
- 1/4 cup soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sake
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1/2 teaspoon sugar (or honey for a sweeter profile)
- 1/2 teaspoon sesame oil
- 1 tablespoon finely chopped green onions (for garnish)
Instructions:
- Prepare the Beef and Vegetables:
- Slice the Maesawa Beef into thin pieces suitable for grilling. If using wagyu as a substitute, choose slices with a good balance of marbling for the best results.
- Wash and prepare the vegetables, ensuring they’re cut into grill-friendly sizes.
- Season the Ingredients:
- Lightly season the beef with sea salt and freshly ground black pepper. Avoid overpowering the natural flavor of the beef.
- Brush the vegetables lightly with sesame oil and sprinkle with a pinch of salt for flavor and to prevent sticking.
- Make the Dipping Sauce:
- In a small saucepan, combine soy sauce, mirin, sake, garlic, ginger, and sugar. Heat gently until the sugar dissolves, then stir in sesame oil. Allow the sauce to cool and serve with chopped green onions as a garnish.
- Grill the Beef and Vegetables:
- Preheat a charcoal or gas grill to medium-high heat. Alternatively, you can use a stovetop grill pan.
- Place the beef slices on the hot grill and cook for about 30 seconds to 1 minute on each side, depending on thickness. Wagyu cooks quickly due to its high fat content, so avoid overcooking.
- Grill the vegetables until tender and slightly charred, about 2-3 minutes per side.
- Serve:
- Arrange the grilled beef and vegetables on a platter. Serve hot with the dipping sauce on the side.
- Pair the dish with steamed white rice and a crisp summer salad for a complete meal.
Tips for Success:
- Beef Quality: Use the highest-quality wagyu you can find if Maesawa Beef is unavailable. Thin cuts with good marbling are ideal.
- Grilling: If you’re grilling outdoors, charcoal adds an authentic, smoky flavor that complements the beef.
- Vegetable Options: Substitute with other seasonal vegetables like eggplant, cherry tomatoes, or asparagus to suit your preference.
- Dipping Sauce Variation: Add a splash of yuzu juice or grated daikon for a refreshing summer twist.
This simple, elegant recipe celebrates the natural flavor of Maesawa Beef while incorporating fresh summer vegetables, making it a perfect dish for BBQ enthusiasts and home cooks alike.
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