The video features a person preparing and cooking Japanese Wagyu A5, the highest grading beef in the world. They start by cooking eggs using a sous-vide machine and preparing Japanese rice using a rice cooker and sushi vinegar. The Wagyu beef is then sliced into three pieces, with two being frozen and sliced thin, and the third being cooked as a regular steak. The finished dishes are served with the eggs and rice, and the person tastes and compares the different preparations. They ultimately decide that their favorite is the Wagyu with the sous-vide egg, which they find to be incredibly creamy and flavorful. The video ends with the person and their family members enjoying the Wagyu experience.
Here are the key facts extracted from the text:
1. Japanese Wagyu A5 is the highest grading beef in the world.
2. The marbling on Japanese Wagyu A5 beef is absolutely incredible.
3. The author cooked the eggs at 135 degrees Fahrenheit for one hour to pasteurize them.
4. The author used a rice cooker to cook the Japanese rice.
5. The author washed the rice about four to five times until the water was clear.
6. The author used a 1:1 ratio of rice to water in the rice cooker.
7. The author cooked the thin slices of Wagyu beef at a very high heat on the grill grates.
8. The author cooked the regular steak using the reverse searing method.
9. The author cooked the steak to an internal temperature of 115 degrees Fahrenheit.
10. The author seasoned the steak only after it was cooked.
11. The author used a thermometer to ensure the perfect doneness of the steak.
12. The author used a special vinegar, sushi vinegar, to season the Japanese rice.
13. The author learned how to make Japanese rice from Master Sushi Chef Hiro.
14. The author recommends using a rice cooker to cook Japanese rice.
15. The author recommends pasteurizing eggs before eating them raw.