Olive wagyu Steak, The RAREST and most Expensive!
ฝัง
- เผยแพร่เมื่อ 15 มี.ค. 2023
- Cooking Japanese Olive Wagyu is one of the most challenging thing you can do. Since its quite expensive it is important to make it right. Today we react to Japanese style vs American style aka my version.
Check out original video: • Olive Wagyu in Japan -...
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#food #reaction #steak
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The thing I like about Guga, is I can watch him while doing my school projects. Never fails to teach me a cooking lesson! Excellent Content!
I tried that but I gotta tune in to see the sear ofc!
Same!
See, I'm watching him to get out of school projects
Do you only work on projects for 10 min? His videos are always so short
@@Bubblepoot you only watch one video?
We tried japanese wagyu, and yes you absolutely should eat it in small portions. It's so rich and fatty that if you eat an entire steak you'll feel disgusting lol
Can confirm
strong disagree. i could eat a whole roast. savory ftw
@@Alex-zi1nb that's awesome haha sadly we were all dying after our wagyu steaks😂
@@Alex-zi1nb Oh it’s definitely amazing, incredible really. But the first few times I had it I ate too much and felt shitty later. And I can crush a 16-20 oz Ribeye no issue. But that’s great if you had no problems, more power to ya haha
@@Alex-zi1nb have you actually tried? or do you just think that
Guga just seems like the kindest, most chill person ever. His presence just feels wholesome.
Fat people who have good food to keep them happy usually are like that. When they are out of food, they get grumpy!
Not if you are saltbae
. "Fat People" ?? A little harsh don't ya think ?
@@samuraidoggy 💀
he is like my dad before he started touching me
Guga realising there is still something he hasn't tried... Priceless look on his face (2:14)
You can tell it was real wasabi. That texture, the pale green. High quality stuff right there
yes.... the fragrance and the slight touch of heat to cut through or activate the fat
Yes gigs absolutely right on the sharing! I bought a 8 pound, 700$ A5 strip loin and cut it into steaks, and every time we have 6+ people sharing one. It’s actually surprisingly cost effective, gets it down to about $20 a person, which is amazing for A5.
He said share, not charge them! LOL
$700 for an 8lb strip loin A5?? Send pictures, location of butcher, receipts, certificates, contact numbers, everything. i need to see this because it's too good to be true
It’s cool to watch the actual video.
The silence really gives you the feel of being in there, and an overall feel of the understated side of Japanese culture and ambiance.
I really like these types of reaction videos Guga! Hope you continue with these!
I found the video you reacted to here on YT some time ago and enjoyed it immensely. I have re-watched it many times just for fun. It was very interesting watching your reaction and hearing your opinions of the techniques used on this meal.
About wasabi: my first experience with the cheapest version of wagyu was an hamburger. It was a plain wagyu burger with just a delicate mayo, a little bit of wasabi and a leaf of salad in anice bun. One of the greatest experiences in my life
Sounds yum, where do you get delicate mayo?
Another good point about the low heat versus the high heat - butter is very easy to burn. As soon as they introduced butter as a cooking element a lower heat reduces the chances of burning, but also increases both the amount of time you must spend cooking and the amount of attention you must pay to cooking the steak.
I imagine Wagyu must be almost like butter itself
That isn't as much of a factor with clarified butter as it's smoke point is much higher
Love your videos. You have a real warmth oozing from them.
I find the much gentler sear compared to if I were making a normal steak a lot more pleasant with wagyu. It's so heavily marbled it doesn't even need high levels of heat to get a nicely browned outside, and the texture remains mostly smooth and delicate throughout which really befits such a prized piece of meat. This method of preparation imo really shows how much wagyu deserves to shine all on its own.
I get what you mean but guga prefers his mallard reaction
@@dmark8993 What's happening here is also the Maillard reaction. It either happens quickly at high heat, or low and slow (the latter is why you start garlic chips in cold oil). Regular steaks are only realy able to get this through high temperature cooking since they're not nearly as fatty or tender.
Jesus wouldn't eat it
@@sargentt6003 I'll have it then
@@sargentt6003 why
“You can cook it in the microwave 😌 please do not do that 🌚” 😂😂 got me laughing
That gives me flashbacks of the microwave brisket. If you haven't seen it, check it out!
Right! My immediate thought was, “…if you’re nuking a Wagyu in a microwave, somebody needs to slap you upside the head…” Def of uncouth! 😱😱😱🤬🤬🤬🤪
If you said it possible, you have to do it guga!!!
He didn't do it but it has been done on his channel
Guga: you don't want to get tired of this steak
Also Guga (from another video): this is my fridge full of A5.
2:05 if you can get Guga to say that he hasn't tried something with a steak. Then you've accomplished something miraculous!
Olive wagyu is only available in Japan and not to mention the demand so.... yeah 😂
@@dmark8993 nope guga already tried olive wagyu
@@wisnu1114 when?
A lot even in nicks vid
I love the way you accentuated the word "share" at the end of your video! We should all share our skills and goods with others!
Love some Guga videos! Thank you for sharing your knowledge with us, I know that you would be a blast to hang out with. Cheers
This is the Food ASMR I watch when I'm done cooking a steak on the grill.
Makes that Prime beef taste a little fancier.
High heat, Ribeye, Medium-Medium/Well... Perfection
I use Oak, Apple, Maple, Pear... AKA whatever I have cut and dry from around the yard.
Guga, this cooking style its called teppanyaki, I used to cook for benihana in a similar way, and it has to be bite size because Japanese people do not use knife and fork, they use chopsticks so it was to be cut that way, and I used to use Brandy to add an extra layer of flavor.
Big fan of yours Guga! I,ve seen every single one of your videos on all 3 channels! :D
I love how great guga is at comparing his approach to this guy's noting what he likes about his but really giving credit and reverence to this maestro as well. It's easy to watch the guy and think he's doing it sub-optimally. But it is just another method. But what's interesting is Guga wasn't necessarily super aware of the method but he took time to figure out and conjecture why the other guy went about his method. This was informative, respectful, and a unique analysis not easily found from people just critiquing or just narrating that video.
i like how guga reacting positively to the video instead of complaining.
much respect
Once again great representation of how to conduct yourself god bless love your content and the way you deliver it to us
Hey Guga,
Looking forward to see you in a trip to Japan to uncover all the Wagyu misteries.
Would be very nice to see you trying the best ones in kobe.
Love the channel Guga 🍻
that is called teppanyaki and i used to work at a restaurant like that a few years ago , and i remember that the food there are supposed to be cooked at a heat somewhat around like the one in the video. its usually like for show for the patronisers in the restaurant.
Guga Reactions are awesome!!!!
You are killing me! Looks so delicious!
I watched these Japanese a5 wagyu videos every day during the covid lockdowns of 2020. I was obsessed!!
I love the way Guga says “everybody”
I watched the number of your videos love them awesome thank you for sharing with us your experiences hopefully one day I will be able to experience a Wagyu A5
That Chef was all about the Flavors ! Kind of like the food version of tasting fine wine if I may !
That dinner cost less than that Salt Bae rip off joint. Its so relaxing to watch these videos, the skill is amazing
Guga I just subscribed.. thanks for this video.
0:14 guga: okay time to flip
It was a great expiration and have learned how to make garlic chips.will include it on our SA normal stake.
YOU! Are fantastic Guga!
Whenever we cook wagyu we share with everyone. Well damn I'm not part of everyone 😂 guga the steak guru is what I call ya. Great video as usual guga.
Not sure if you would do this Guga but can you do an experiment on what type of beef mince would be good on nachos? Your normal mince, mince from dry aged beef and wagyu mince? And the side dish should be your heaven’s chicken but better from the new guga mix?
LET ME EAT THE STEAK ALREADY! That's how his cooking made me feel😂
I knew it was a video from adenfilms when i saw it ☺️.
Really love his content and im really happy you did a reaction video about it👌🏼
Love Guga and have tried lots of his recipes! After working in a wagyu steakhouse I would say medium is best because it's almost all fat and needs to render, American steak can be cooked however because it has a ton of meat, wagyu is much different. Also as he mentions it is insanely rich and as such not great to eat a lot. It is the most amazing bites of steak ever for sure but I would compare it to beef foie gras. An awesome fact that may surprise - it is extremely healthy, it's very high in healthy fats like avocado olive oil and is one of the lowest cholesterol meats there are, less than chicken and fish
That was the exact video that made me go out and buy A5 and I cooked it just like that with the garlic shaving, sauces and all. I REALLY want to try it how you made it with the rice and egg yolk OMFG!
Cognac flambe is delicious and entertaining! I love throwing some on seared scallops right at the end of cooking. Try it, Guga!!!
I did have my first wagyu this summer and great A5 MS12 100g and cut in too 4 strips but all of them where so delicious and just melted in my mouth it was so incredible
It’s Teppanyaki. I had it once in Japan and they served with Kobe beef. That meal cost me USD480 for a family of 4. I did order additional jumbo prawns as well. Worth every cent.
I had some olive fed wagyu at katyas vineyard in Ocala Florida and it was amazing!!!!
"Guga How often so you wanna say he cooks It over Low Heat and that you Always Cook It over flames?
Guga: great question but did you notice how He cooks IT in very Low Heat while I Always Cook It over flames?
just wanted to note that maillard is pronounced “my-YAR”. this beef has me drooling 🤤
I love aden films, that fella always goes to teppanyaki places, that way you always get to look at the chef's cooking skills
I raised Wagyu on my ranch in Washington. I would buy olive mash from the oil groves of Coastal Oregon. Definitely improved the quality of the beef.
A5 wagyu and Wasabi is actually a good combination. The wasabi will tone down the greasy feeling of the wagyu.
Ha...love your channel...I've watched this video a few times b4
Lots of people dont understand that you dont need a big peace of wagyu. Even a small peace is so rich that you will be saturated. Its like you are eating pure butter. The most important thing is to have a side dish that goes well with the wagyu fat.
You could do a review for the best side dish for A5 BMS 12 wagyu
Guga you should try cooking the the wagyu in this manner of preparation!
Is Guga teasing us with a new video of him grilling this??
I live in Japan. My kids invited me for my 60th birthday to a wagyu place which cooked steak just like that. I would not mind tasting Guga's version, but the Japanese steak was very good especially with a bottle of good red wine.
Great video
Guys should do a contest where a handful of viewers get to come out for a weekend and try these special meats and do an experiment
1:38 the "flive" 😂😂😂
Wondering if guga would have an olive wagyu experiment in the future
I like this guy. Truly funny 😂
When I need my lesson in steakologyI always go to Guga. I almost always end up buying an expensive steak afterwards! My favorite method is cast-iron pan and garlic infused ghee.
teppanyaki method..i've seen a lot from aden films and all teppanyaki method in his videos looks delicious
teppanyaki, usually comes as a course so the beef doesnt really gets served with a side right now, since there can be dishes before and after this steak. and real wasabi with steak cooked in this manner or yakiniku style is amazing.
The maillard reaction is pronounced as "ma-yard"
100% agree speaking from experience! I once ate so much A5 at a restaurant that the next day i felt terrible! Seriously terrible, to the point that I couldn't tell if it was a hangover, covid or jetlag. When I went into work that day i found out my colleague who I'd been out with the day before felt the same way. We then realised were experiencing a Wagyu hangover!
Aden is one of the original, og food youtuber!! Nice Guga!!
I ate at Sam's Anchor inn in Okinawa back in the 70s and they didn't have those small portions.
AdenFilms always has really nice teppanyaki videos, very relaxing to watch.
I just looove teppanyaki, it is a art form.
Is it sad that I've seen this video multiple times?? lol it's hypnotizing
i never get tired of a5 wagyu. people who say its too rich boggle my mind
I love aden. His videos are very different than gugas but worth watching.
Make sure you share... Make sure you share... Make sure you share...
Yes Guga. (clicks video share button)
Went to Kobe last month. Had the A5 Kobe beef for lunch and dinner. Also had their A5 reg waygu. It is still hella good!
Fala Guga. Na real mesmo, você tem que ir pro Japão hahaha Eu morei um tempo lá e eu acho que você poderia produzir bastante coisa estando lá.
I would enjoy watching *Guga, Angel* and whoever else he can wrangle to go with him on a trip to *Japan.*
Okay, I would greatly enjoy watching *Angel* confronted by *Japanese* food three times a day, every day for a week.
Now we need a video of Guga cooking an A5 Wagyu steak tepanyaki style.
watching videos of priceless wagyu while eating a pot noodle. life is good
This is exactly what I'm looking for.
I really feel the meaning when u said u would always share your steak and it taste better!
A collab between Guga and Aden Foods. That was nice
Guga you should try cooking wagyu this way! would make a very interesting video
I feel like guga just learned the phrase " all hell is breaking loose" LOL
Hey Guga pls try Korean beef Hanu^^
Keeping the heat that low takes forever to cook it well-done.
3:37 "this is the right way to have this steak"
how many times has he cooked this steak and not eaten in that way?
"hello, how are you" 3:49 should become a meme. make it happen _everybody_
3:49 trying to act like Uncle Roger
Extreme buttery flavour, an explosion of richness.
For teppanyaki, they give you the rice at the end and not with the meat so you don't fill up. And they just portion it for you so you're eating just a bit at a time so it stays hot.
I like loud Guga, but love quiet Guga. The steak's getting the respect it deserves everybody.
Guga now it’s your turn. Get Angel and Liam and let them test it😎
Correct me if i wrong, i have seen that full video before, that was a highclass restaurant and need to reservation maybe few months before and how they serve a waqyu use a teppanyaki style so the waqyu cooked slowly by his own fat to enchant the flavors
@5:00 😂🤣😅 _please don't do that_ 😂🤣😅 (Thank heavens that it's _not_ a *Japanese* _wagyu_ in that microwave.)
Olive Wagyu is crazy expensive. You can sometimes get it on Crowd Cow.
2:10 New Guga experiment incoming...
Nothing beats the wood flavour when grilling
I've bought A5 mostly from Crowd Cow and cook it like this on my griddle or brother's Blackstone, very very low temp and do the garlic chips too, plus the tiniest dot of salt and treat my family to it with a light green salad and ponzu. No wasabi my mother in law mistook some for a mochi ice cream once.
Mochi ice cream 😂😂 just got wagyu from crowd cow too! Got a little bit of everything!
I will never get to eat one of these steaks, but it's nice to daydream