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16 Best Wagyu Ground Beef Recipes

Article By: Shaan Ishfar - November 8, 2023
Best Wagyu Ground Beef Recipes

Have you ever tried the Japanese scrumptious delight wagyu ground beef? If not, then this blog is for you. If you are a fan of the rich, melt-in-your-mouth meat and crave simple yet delicious dishes, then keep reading.

In this blog, we have compiled 16 best Wagyu ground beef recipes that are simple and easy to follow and are perfect for every cooking enthusiast. These wagyu ground beef recipes are not just delicious, but they are also designed to impress.

Whether you are cooking for your family or for guests, you can be confident that these recipes will earn you heaps of praise and satisfied smiles. So, get ready to spice up your dinner table and amaze your family members.

List of the best wagyu ground beef recipes

The recipes that we will be talking about are:

  1. Hambagu (Japanese Hamburger)
  2. Wagyu meatball with marinara
  3. Wagyu ground beef empanadas
  4. Wagyu ground beef goulash
  5. Ranch chilli with wagyu ground beef
  6. Wagyu ground beef shepherd’s pie
  7. Wagyu ground beef lettuce wrap recipe
  8. Wagyu ground beef beef kofta kebabs
  9. Niku Gyoza (Fried Beef Dumplings)
  10. Ground Beef Soboro Donburi (Three-Color Rice)
  11. Ground Beef Kare Raisu (Curry Rice)
  12. Menchi Ketsu (Ground Beef Cutlet)
  13. Japanese Taco Rice
  14. Ground Beef Teriyaki
  15. Omurice (Japanese Omelet Rice)
  16. Kare-Pan (Curry Bread)

Recipe #1: Hambagu or Japanese Hamburger

Japanese hamburger steak is a delicious dish made from ground beef, sautéed onions, panko breadcrumbs, eggs, and just a touch of milk. It is a juicy patty that is soft and overflowing with flavor. The beauty of this dish is found in its adaptability; it can be made entirely with ground beef or with a mixture of beef and pork.


Ingredients for Japanese hamburger steak:

  • Ground beef – 1 ⅓ lbs
  • ⅓ medium-sized, finely diced onion
  • Vegetable oil- 1 tsp
  • 1 egg
  • Panko bread crumbs- ⅓ cup
  • Milk- 2 ½ tbsp
  • Ketchup- 2 tsp
  • Worcestershire sauce- 1 tsp
  • Sea salt- ¾ tsp
  • Pepper- ½ tsp
  • 2 cloves of garlic
  • ¼ cup red wine – to steam patty

Ingredients for sauce:

  • Ketchup- ⅓ cup
  • Worcestershire sauce- 3 tbsp
  • Water or stock- 3 tbsp
  • Butter- 2 tbsp
  • Sugar- 2 tsp

Cooking instructions

Step 1: Dice the onion

The onion should first be thoroughly diced and gently sautéed in the pan until it softens. This step removes the sharp, raw bite of the onions.

Step 2: Mix everything

Sautéed onions, ground beef, panko breadcrumbs, milk, egg, and a variety of seasonings should all be combined in a large bowl. Everything should be fully mixed. When forming the patties, lightly oil your hands. Each patty should have a tiny cut in the center for even cooking.

Step 3: Create the patty

Making sure there are no air spaces, form the mixture into tightly packed oval patties. This is essential for keeping their shape when cooking. To get rid of any air pockets, give the patties a little toss between your palms.

Step 4: Cook the hamburger steak

Cook the hamburger steaks in a pan that has been heated over medium-high heat with a little oil. Cooking time for each side should be between three and four minutes. The steaks should then be added a splash of water, and the pan should be covered so they can steam until done. Once finished, take the patties out.

Step 5: Check whether it is cooked

Insert a toothpick into the center of the patty to determine whether it is done by seeing whether the liquid that emerges is clear.

Step 6: Prepare the sauce

The hambagu sauce is made by combining ketchup, Worcestershire sauce, sugar, and water in the same pan. Once it begins to bubble, turn off the heat and serve the delicious sauce over the hamburger steak.

Recipe #2: Wagyu meatball with marinara

Prepare to be wowed by the wonderful flavors of this recipe for Wagyu Meatballs with Marinara. The best Wagyu beef should be used to make these luscious meatballs, which are presented with a savory marinara sauce that will make your taste buds dance with joy.


To make these delicious Wagyu meatballs with marinara sauce, gather your ingredients. Here’s what you will need:

For the wagyu meatball:

  • Wagyu Ground Beef – 1 lb
  • Milk- 1/4 cup
  • Egg (beaten) – 1pc
  • Italian Seasoned Bread Crumbs- 1/2 cup
  • Grated Parmesan cheese- 1/4 cup
  • Finely diced Onion- 1/4 cup
  • Garlic Powder- 1 tsp
  • Italian Seasoning- 1 tsp
  • Salt- 1 tsp
  • Ground Black Pepper- 1/2 tsp

Optional Extras:

  • Pasta- 1 lb
  • Marinara sauce- 24 oz.
  • Fresh minced Parsley
  • Grated or shaved Parmesan cheese for garnish.

Cooking instructions:

  • Set the oven’s temperature to 375 degrees F (190 degrees C).
  • Mix the Wagyu ground beef, milk, and beaten egg in a large bowl.
  • Bread crumbs, grated Parmesan cheese, diced onion, salt, Italian seasoning, garlic powder and freshly gorund black pepper should all be mixed into this combination. Combine everything completely by pounding with your hands.
  • Create meatballs out of the mixture that are about 2 inches in diameter.
  • Place these meatballs on a parchment-lined baking pan.
  • Make sure the meatballs are properly cooked by baking them for 20 to 25 minutes.
  • Warm up your preferred marinara sauce and cook and drain your preferred spaghetti while the meatballs are baking.
  • Add some parsley and Parmesan cheese shavings as a garnish to the meatballs.

Now, you can enjoy this delicious meal with your favorite sauce; whether you serve it family-style or for a special occasion, it is sure to please everyone.

Recipe #3: Wagyu ground beef empanadas

These beautifully created treats are beautifully wrapped in pastry and contain Wagyu beef which is incredibly soft and has a variety of spices. Making them is easy, and each bite is a joyful journey. Prepare to impress your loved ones and friends with these delicious homemade empanadas.

Ingredients for the dough:

  • Flour- 2 cups
  • Cubed Butter- 1/4 cups
  • Sour Cream- 3/4 cups
  • Salt- 1/2 tbps.

Cooking instructions to make the dough:

All the ingredients should be combined in a food processor with a dough blade. Then, begin to knead the dough after transferring the mixture to a lightly dusted and nonstick surface. The dough should be rolled out to a thickness of about 1/4 inch.

Ingredients for the wagyu empanadas:

  • Ground Wagyu beef- 1 lb
  • Shredded Cheddar- 2 cups
  • Minced Shallot- 1/2 cup
  • Garlic Powder- 1 tsp
  • Dried Oregano- 1 tsp
  • Salt- 3/4 tsp
  • Black Pepper- 3/4 tsp

Cooking instructions to make the wagyu empanadas:

Step 1: Filling

  • Wagyu ground beef should be cooked in a sauté pan until it is no longer pink.
  • Using a strainer, drain the beef, then throw away the liquid. Store the beef in a big bowl.
  • Add the other ingredients and mix all of them.

Step 2: Assembly

  • On a nonstick surface, roll out the dough according to the recipe above. Cut out circular pieces of dough with a cookie cutter with a 4-inch diameter. Keep a bowl of water close by.
  • Use your finger to dab water onto the dough’s borders. In the middle of the dough, place roughly 2 tablespoons of the meat filling.
  • Use your finger to dab water onto the dough’s borders. In the middle of the dough, place roughly 2 tablespoons of the meat filling.
  • Press the edges together after folding one edge over to meet the other to make a half-circle. The water helps in dough sealing. To produce a crimped pattern along the edges for a reliable seal, use a fork. Keep doing this until you see a pattern.

Step 3: Cooking

  • Fill a large saucepan with around 2-3 quarts of water and bring it to a boil, making sure there is 3–4 inches depth of water.
  • Pierogies should be carefully added to the boiling water. Depending on the size of your pot, you might need to perform this in multiple batches. The pierogies are finished cooking when they float to the top of the water.
  • With the help of a slotted spoon, remove them and set them on a plate. For each pierogi, repeat this process.

Step 4: Deep Frying

  • Add enough canola oil to a large saucepan to fill it to a depth of about 3 to 4 inches. The oil should be heated to 360 degrees Fahrenheit.
  • Your pierogies should be deep-fried in batches until golden brown.
  • With the help of a slotted spoon, remove them from the oil and set them on a plate covered in paper towels to soak up any remaining oil.
  • Serve the hot, freshly prepared pierogies together with your preferred dipping sauce, sour cream, and salsa.

Recipe #4: Wagyu ground beef goulash

With its succulent Wagyu beef, vibrant paprika, and rich, perfectly cooked tomato sauce, this meal embodies cosines. The Hungarian dish goulash, which has become popular all over the world, is elevated to a whole new level of delicacy with its incorporation of Wagyu.


  • Olive oil- 2 tbsp
  • Diced yellow onion ~1 onion
  • Diced red pepper ~1 pepper
  • Finely minced garlic ~3-4 cloves
  • Ground Wagyu beef- 1 lb
  • Tomato paste- 2 tbsp
  • Italian seasoning- 1 tbsp
  • Paprika and chili powder- 1 tsp each
  • Garlic powder- ¼ tsp
  • Onion powder- ¼ tsp
  • Salt and pepper
  • Tomato sauce- 15 oz
  • Fire-roasted crushed tomatoes- ~29 oz
  • Beef bouillon powder- 2 tsp
  • Worcestershire sauce- 2 tbsp
  • 2 bay leaves
  • Freshly grated sharp cheddar cheese- 2 cups
  • Uncooked macaroni- 3 cups

Cooking instructions

  • To prepare the onion, garlic, and red pepper for cooking, start by chopping them.
  • Next, cook the onion, red pepper, and garlic in a pan with olive oil until they are soft and fragrant.
  • Continue to brown the beef in a different cooking area, making sure to drain any extra fat. To improve the flavor of the meat, use a variety of spices.
  • To make a hearty and tasty tomato-based concoction, combine the tomato sauce, crushed tomatoes, bouillon, Worcestershire sauce, and bay leaves. Give it time to simmer and delightfully combine.
  • The macaroni should be brought to a boil and cooked until soft in a separate saucepan. The cooked macaroni should then be strained.
  • Then, slowly add cheddar cheese. If you want to serve the macaroni right away, mix it in; otherwise, set it aside to warm later. Don’t forget to season the food to your personal taste. It’s time to enjoy every taste of your handmade goulash!

Recipe #5: Ranch chili with wagyu ground beef

Enjoy the comforting flavors of our Wagyu Ground Beef Ranch Chili. The finest Ground Wagyu slow-cooked pinto beans and a combination of fresh tomatoes are all combined in this delicious dish.


  • Cross creek Ranch Full Blood Ground Wagyu beef- 2 lbs
  • Olive oil- 1 tbsp
  • Red bell pepper- 1 pc
  • Diced sweet onion- 1 pc
  • Chopped or minced Garlic- 6 cloves
  • Roasted and diced hatch chilis- 1/3 cup
  • Dry pinto beans- 1 lb
  • Salt- 1 tsp
  • Cut tomatoes- 1-quart can
  • Homemade or store-bought salsa- 1 pint
  • Chili Powder (not hot) 3 tbsp
  • Ground cumin- 1 tbsp
  • Oregano dry- 1 tsp
  • Tomato paste- 1 can
  • 3 Ancho chilis packed in sauce
  • Sauce from canned ancho chilis- 1 tbsp
  • Masa Harina- ¼ cup
  • Salt- 1 tsp
  • Beef stock or bone broth- 32 oz

Cooking instructions:

  • The first step is to preheat your oven to 325 degrees Fahrenheit.
  • Mixtures of red bell peppers, onions, garlic, and Hatch chiles should be sautéed in olive oil in the pan. Continue until the onion turns transparent.
  • Pinto beans, sautéed veggies, salt, and pepper should all be combined in a big pot. Add enough beef bone broth to cover the beans with liquid by about one inch. For about 90 minutes, bake with a cover.
  • To make sure the beans aren’t drying out, keep an eye on them every 30 minutes. Simply add more broth, stock, or water in half-cup increments if they seem to be getting too dry.
  • Remove the beans from the oven, then reduce the temperature to 250 degrees. Add tomato paste, chili powder, salsa, ground cumin, oregano, and canned tomatoes.
  • After carefully combining the ingredients, place three ancho chilies on top of the beans. Allow the chillis to settle on the beans without stirring. Put the pot back in the oven and bake it at 250 degrees for an additional 30 minutes.
  • Ground Wagyu steak should be lightly browned and seasoned with salt and pepper while at the same time the beans are baking.
  • Remove the three ancho chilies and the beans from the oven after the beans have cooked for 30 minutes.
  • Add the beans and the browned ground Wagyu, then whisk in the Masa Harina. Make sure to thoroughly combine all the components. Put the pot back in the oven for another half-hour.
  • When ready, take it out of the oven and let it cool for 15 minutes so that the flavors can mix.

Your preferred toppings, such as chopped chilies, onions, olives, pickled jalapenos, shredded cheese, sour cream, Fritos, and salsa, can be used to serve the Ranch Chili.

Recipe #6: Wagyu ground beef shepherd’s pie

Suitable for any occasion, Wagyu Ground Beef Shepherd’s Pie is a delicious and comforting meal. With the addition of Wagyu beef, this traditional recipe is given a rich makeover, taking the flavors to a whole new level of gourmet delight.


  • Wagyu Ground Beef- 1 lb
  • Diced shallot- ¼ cup
  • Sliced carrot- 1/3 cup
  • Diced celery- 1/3 cup
  • Sliced garlic- 1 cloves
  • Tomato paste- 3 oz
  • Beer of choice- ¼ cup
  • Beef broth- ¼ cup
  • Mashed potatoes- 4 cups
  • Shredded cheese- ¼ cup
  • Vegetable oil- 1 tsp

Cooking instructions:

  • Cast iron skillet should first be heated over medium-high heat.
  • Then, add the shallot, carrot, celery, and garlic to the oil. These items should be sautéed until they start to soften.
  • Also, you should place a foil-lined pan under the skillet to catch any potential drippings.
  • The ground beef should then be added to the skillet and cooked to the desired doneness. Add 3 ounces of tomato paste, being sure to thoroughly combine it with the beef and vegetables. Permit it to cook for about a minute.
  • Next, add the beer and meat stock. Reduce the heat to a soft simmer until it begins to bubble, then let it simmer for about 10 to 15 minutes. While it simmers, preheat the oven to 425 degrees.
  • Combine your cheese and the mashed potatoes once the majority of the liquid has evaporated. On top of the meat mixture, spread this mixture.
  • Make some peaks and lines with a fork on the potatoes’ surface. To produce a lovely golden tone on the potatoes, bake the Shepherd’s Pie for 15-20 minutes. The pie can also be roasted for a few minutes under the broiler.

Recipe #7: Wagyu ground beef lettuce wrap recipe

These wraps provide a delicious low-carb and gluten-free choice for any mealtime because of their ideal blending of flavors and textures. It’s both simple to make and enjoyable, and it’s healthy and satisfying. These Wagyu Ground Beef Lettuce Wraps will satisfy your craving for a tasty and light lunch whether you’re on a particular diet or not.


  • Ground Wagyu Beef- 1 lb
  • Japanese 7 Spice or Chinese 5 Spice (only a pinch)
  • Toasted Sesame Oil- 2 tsp
  • Minced or grated Garlic- 2 cloves
  • Minced & deseeded red chili- 1 pc
  • Brown Sugar- 4 tbsp
  • Fish or Oyster Sauce- 4 tbsp
  • Lime Zest and Juice (from 1 lime)
  • Carrot cut into matchsticks- 1 pc
  • Bean Sprouts (handful)
  • Thinly sliced Yellow Pepper- ½ pc
  • Vinegar- 1 cup
  • Sugar- 3 tsp
  • Kosher Salt- 3 tsp
  • Lettuce (washed and separated)- 1 head
  • Chopped green onions- 3 pc
  • Sesame Seeds

Cooking instructions:

  • To begin, add vinegar, sugar, and salt to a saucepan and heat until the sugar and salt have completely dissolved.
  • Prepare the carrot while the other ingredient is heating up. Put the bean sprouts and carrot matchsticks in a 1-pint (500 ml) lidded container.
  • Next, pour the heated vinegar mixture over the veggies in the jar after it has come to a boil. Allow the vegetables to cool down to room temperature once they’ve achieved a cold temperature.
  • Replace one set of cooking grids with a cast iron griddle while the quick pickled vegetables are cooling, or if your grill permits, place the griddle directly on the cooking grids. Put a sizable cast-iron pan on the cooking grids if you don’t have a griddle.
  • Cook the ground Wagyu beef over direct heat once the grill’s equipment has warmed up. Sprinkle the 7-spice mixture over it lightly. The beef should be cooked for 5 to 7 minutes until crumbly and crispy. To keep the meat crisp, drain any extra oil through a strainer before setting it aside.
  • On separate burner, heat the sesame oil. Use a skillet or a wok for this. Sauté the chili and minced garlic for approximately a minute. Add the fish sauce, lime juice, and zest after that, along with the brown sugar.
  • Cook the sauce and garlic for a further minute or two. Add the meat to the remaining sauce in the wok after setting aside about a third of the sauce for serving.
  • Stir-fry the steak for a few minutes to completely coat and reheat it. Remove the chili if you like a milder version, but leave some on the side for people who like a little heat.
  • Serve the beef in lettuce cups topped with quickly pickled vegetables, green onions that have been sliced, and sesame seeds.

Your scrumptious Wagyu Ground Beef Lettuce Wraps are prepared and ready to be served.

Recipe #8: Wagyu ground beef kofta kebabs

These kebabs have a perfect harmony of smokiness and succulence, making them an excellent treat for the palate. These Wagyu Ground Beef Kofta Kebabs will be the talk of the party, whether you’re cooking up a special dish for your loved ones or lighting up the grill for a summer cookout.

Key equipments:

  • Wooden or metal skewers
  • Outdoor grill or grill pan

Ingredients for wagyu ground beef kofta kebabs:

  • 1 pound ground wagyu beef (Choose a blend with some fat, like 85/15 or 80/20, for the best results)
  • Finely minced onion- 1 cup
  • Finely minced garlic- 1 tsp
  • Sweet paprika or smoked paprika- 2 tsp
  • Cumin- 1 tsp
  • Turmeric- 1 tsp
  • Sea salt- 1 tsp
  • Black pepper- ¼ tsp
  • Red pepper flakes (adjust to taste)- ¼ tsp
  • Fresh parsley (chopped)- ¼ cup
  • Fresh cilantro (chopped)- ¼ cup
  • Chopped fresh mint leaves- 1 tbsp

Cooking instructions for wagyu ground beef kofta kebabs:

  • The spices should be mixed in a small bowl by whisking them together.
  • Place the ground beef, the spice mixture, the chopped garlic, and the chopped onions in a big bowl.
  • These ingredients should be thoroughly mixed. Allow the seasonings to meld for 30 minutes. This can achieved by covering the bowl and placing it in the refrigerator.
  • Take the beef and form it into long, cylindrical logs.
  • In order to shape the mixture into the skewers, thread the kafta meat onto the wooden or metal skewers.
  • The kabobs are placed on a grill pan that has been preheated to medium-high heat. Grill for 5 – 6 minutes.
  • Halfway through grilling, turn the beef kafta kabobs over and grill it for an additional 5 – 6 minutes or until an instant-read thermometer reads 165 degrees F inside.
  • Alternatively, you may cook these for the same amount of time on a gas or charcoal grill or for 15 to 18 minutes in a 350° oven.

Ingredients for Tzatziki Sauce:

  • Greek yogurt- ½ cup
  • peeled cucumber (grated & squeezed dry)- ½ cup
  • Finely minced garlic- 1 tsp
  • Fresh lemon juice- 1 tsp
  • Fresh mint (finely chopped)- 1 tsp
  • Salt (adjust to taste)- 1 tsp

Instructions for preparing Tzatziki Sauce:

All the ingredients should be combined and well whisked together in a bowl. Keep the sauce in the fridge until you’re ready to serve.

Along with coconut rice and tzatziki sauce, serve the beef kebabs. Add chopped parsley as a garnish.

Recipe #9: Niku Gyoza (Fried Beef Dumplings)

Fried beef dumplings, often known as Niku gyoza, are a wonderful variation of the traditional gyoza dish. These flavorful dumplings are pan-fried to golden brown perfection and filled with a delicious mixture of seasoned ground meat and veggies. Niku Gyoza is a favorite dish in Japanese cuisine because each bite is a delicious explosion of flavors and textures.

Ingredients for Niku Gyoza (Fried Beef Dumplings):

  • Minced wagyu beef- ~0.45 lb
  • Soy sauce- 1 tbsp
  • Sesame oil- 2 tsp
  • Peanut oil- 2 tsp (Need a little extra for frying)
  • Grated ginger- 2 tsp
  • Finely chopped chives or spring onions- ½ cup
  • Finely shredded Chinese cabbage- 1 ½ cups
  • Gyoza or gow gee wrappers (aka dumpling wrappers)- 18 pcs
  • Thinly sliced spring onions for garnish- 4 pcs

Ingredients for Black Vinegar Dipping Sauce:

  • Chinese black vinegar- 2 tbsp
  • Soy sauce- 2 tbsp
  • Sesame oil- 2 tbsp

Cooking instructions:

  • To make the sauce, combine the ingredients with two tablespoons of hot water. And set it aside.
  • Beef mince, soy sauce, sesame oil, peanut oil, grated ginger, chopped chives or spring onions, and shredded Chinese cabbage should all be combined in a mixing dish.
  • Place one heaping tsp of the mixture onto each gow gee or gyoza wrapper. Fold the wrappers over after lightly wetting the edges. The edges should be crimped with your fingers, and the crimped side should be facing up when the dumplings are placed on a lined tray.
  • In a frying pan, heat a small layer of oil over high heat until it almost starts to smoke. In the pan, arrange the dumplings in a circle, ensuring they touch, then turn off the heat.
  • Cook the dumplings for 1-2 minutes at medium heat or until the bottoms are beautifully browned. Sprinkle the dumplings with 1/2 cup (125ml) of boiling water. Add more water if necessary and continue to simmer for an additional 3–4 minutes under cover.
  • When the dumplings are ready to easily come away from the pan, turn off the heat, uncover the pan, and let the dumplings sit for 1-2 minutes.

The dumplings should be carefully placed on a plate. With the sauce for dipping, serve them with chopped spring onions and ginger on top.

Recipe #10: Ground Beef Soboro Donburi (Three-Color Rice)

The Japanese meal known as Three-Color Rice, also known as Ground Beef Soboro Donburi, combines savory ground beef with colorful toppings. The crumbly, seasoned ground beef that is served on top of a bed of light white rice is known as “Soboro” in this dish.

With the dark umami flavor of the beef, the peas’ vibrant green color, and the brilliant golden hue of the eggs, this dish boasts an array of colors. Your taste buds will love the symphony of flavors as well as the visual feast. A quick and satisfying lunch like ground beef soboro donburi is ideal for hectic days or whenever you’re in the mood for a delightful bowl of goodness.


  • Ground wagyu beef- 1 lb
  • Grated ginger- 1 tbsp
  • Soy sauce- 4 tbsp
  • Mirin- 3 tbsp
  • Sake- 3 tbsp
  • Sugar- 3 tbsp
  • Green onion (for topping)
  • Egg (for topping)- 1 pc
  • Rice (as the base)

Cooking instructions:

  • To make the delicious sauce, mix the grated ginger, soy sauce, mirin, sake, and sugar in a small bowl.
  • Add the ground beef to a nonstick frying pan that has been preheated to medium-high heat. To make sure there are no big bits, break it up as it cooks. For the desired texture, a whisk or a pair of chopsticks can be used.
  • Add the sauce to the pan once the meat is almost done cooking. Stir often until most of the moisture in the pan has evaporated, and the beef has absorbed the sauce.

Serve this delicious ground beef dish over hot rice. Add your choice of egg and some thinly sliced green onions on top. The egg can be poached, cooked sunny-side up, or for an extra-delicious touch; you can even include a raw egg yolk.

Recipe #11: Ground Beef Kare Raisu (Curry Rice)

The substantial Japanese meal ground beef kare raisu, sometimes referred to as curry rice, blends ground beef with the savory, warming flavors of curry. This meal is a delicious blend of Japanese and Western culinary traditions, and it is served with steamed rice and a curry sauce that is savory, gently spicy, and somewhat sweet.


  • Ground wagyu beef- 300g
  • Vegetable stock- 1 ½ cups
  • Soy sauce- 2 tbsp
  • Worcestershire sauce- 1 tbsp
  • Ketchup- 1 tbsp
  • Honey- 1 tbsp
  • Cocoa powder- 1 tsp
  • Salt- ¼ tsp
  • Potatoes (Cut into ½-inch pieces)- 340g
  • Carrots (cut into ⅓-inch pieces)- 180g
  • Grated carrot- 120g
  • Grated onion- 200g
  • Grated garlic (~2 large cloves)- 15g
  • Grated ginger- 15g
  • Baking soda- ¼ tsp
  • Vegetable oil- 2 tbsp
  • Japanese curry powder- ~ 2 tbsp
  • Peas- 75g

Cooking instructions:

  • Make the curry sauce mixture first to get started on making this delectable Japanese curry- Combine the vegetable stock, soy sauce, cocoa powder, Worcestershire sauce, ketchup, honey, and a dash of salt in a bowl. If you notice a few lumps of cocoa powder, don’t worry; they will dissolve in the pot. Just make sure the salt and honey get along.
  • Put the potato and carrot slices in a bowl that can be used in a microwave, cover it, and cook them for four minutes in an 800-watt microwave.
  • Now, let’s turn to those vegetables. The leftover carrot, onion, garlic, and ginger can all be grated, blended, or processed. The objective is to purée them into a homogeneous paste resembling applesauce. Throw this puree into a pot, stir it well, then add a dash of vegetable oil and a bit of baking soda. Turn up the heat in the pot and place it on the stove to evaporate any surplus liquid.
  • It’s time for some continuous stirring to prevent the mixture from becoming overly toasted once the liquid vanishes and starts to sizzle. You want to make this vegetable mixture roughly a third of its original volume while achieving that magical golden-brown caramelization.
  • Add the curry powder and let it sizzle for 20 to 30 seconds once your pureed vegetables are golden and delectable-looking. Just watch out so that it doesn’t become crispy.
  • Bring in the ground meat at this point, breaking it up until it becomes a gorgeous brown. Once that has finished cooking, add the precooked carrots and potatoes along with the curry sauce mixture.
  • After bringing everything to a boil, reduce the heat to a low simmer. Stir it once in a while.

Add the green peas to the curry once it has become wonderfully thick and the vegetables are just the right amount of soft. Serve short-grain rice alongside your delectable Japanese curry. The meal is ready!

Recipe #12: Menchi Ketsu (Ground Beef Cutlet)

A delicious Japanese comfort food called Menchi Katsu, also known as Ground Beef Cutlet mixes the savory taste of ground beef with a crispy breaded coating. These deep-fried, golden-brown patties are popular in Japanese home cooking and restaurants.


  • Ground wagyu beef- 400g
  • Panko (Japanese bread crumb)- 6 tbsp
  • Milk- 3 tbsp
  • Minced onion- 1 pc
  • Egg- 1 pc
  • Salt 1 tsp
  • Ground pepper- ½ tsp
  • Nutmeg- ¼ tsp
  • All-purpose flour- ¼ – ½ cup
  • Egg- 1-2 pc
  • Oil for deep frying


Cooking instructions:

  • Grab a mixing bowl and combine panko and milk to begin. Add ground beef, a minced onion, an egg, a bit of salt, some pepper, and a dash of nutmeg after that. Combine everything and thoroughly absorb it.
  • Create equal-sized patties from this tasty mixture now. Every single one of these is coated. A little dusting of flour, an egg bath, and then a roll in panko breadcrumbs.
  • Time to heat some deep-frying oil to a temperature of roughly 170 degrees Celsius.
  • Now, lower the patties into the hot oil carefully and then watch them sizzle and cook through until they turn a gorgeous golden brown.

When they are completely crispy, serve them hot with the sauce of your choice. These Menchi Katsu cutlets are prepared to be savored.

Recipe #13: Japanese Taco Rice

The best of Tex-Mex and Japanese cuisine are combined in this tasty fusion meal known as Japanese taco rice, or “Takoraisu” in Japan. A variety of fresh and flavorful toppings, including lettuce, tomatoes, and cheese, frequently garnished with salsa and sour cream, are added over ground meat (mostly beef) that has been spiced and served over steaming rice.


  • Ground wagyu beef- 1 lb
  • Beef stock or water- ½ cup
  • Eggs- 4 pcs
  • Olive oil- 1 tbsp
  • Finely chopped onion- ½ cup
  • Minced garlic- 2 cloves
  • Taco seasoning- 2 tbsp
  • Soy sauce- 1 tbsp
  • Sesame oil- 2-3 tbsp
  • Cooked rice- 4 cups (~ 2 cups uncooked rice)
  • Chopped romaine lettuce- 2 cups
  • Shredded cheddar cheese- 1 cup
  • Minced cilantro- ¼ cup
  • Finely chopped tomatoes- ¼ cup
  • Finely chopped red onion- ¼ cup
  • Thinly sliced green onion- 2 tbsp
  • Furikake (a Japanese seasoning blend) to taste

Taco Seasoning (for this recipe):

  • Chili powder- 1 tbsp
  • Ground cumin- 1 ½ tsp
  • Smoked paprika- ¾ tsp
  • Ground coriander- ½ tsp
  • Chipotle or cayenne pepper- ¼ tsp

Cooking instructions:

  • Start by setting aside a dish that has been filled with ice water.
  • Take a sauté pan with a deep side and add water to it. Water is brought to a boil.
  • After the water has boiled, season it with a little salt, then lower the heat to a simmer.
  • Put a cracked egg in a ramekin. Bring the ramekin to the surface of the simmering water, gently rotate it to form a little whirlpool, and then carefully crack the egg into the whirling water. The remaining eggs will be used in the same manner.
  • It takes around 3 minutes to cook the eggs until they are just barely set. Then, carefully place the eggs into the ready ice bath using a slotted spoon.
  • Prior to serving, set the poached eggs aside. If you’re preparing them in advance, you can refrigerate them, and they’ll keep well until the next day. To reheat, simply drop them into hot water right before serving.
  • In a deep-sided skillet over medium-low heat, warm some olive oil.
  • It normally takes 3-5 minutes for the onions to become translucent after being added and cooked.
  • The minced garlic should sauté for around 30 seconds after being added.
  • Add the ground meat to the skillet at this point. Cook it for 3–5 minutes, stirring occasionally, until it’s evenly crumbled and beautifully browned.
  • Soy sauce and taco spice should be used to season the steak (adjust to taste). Add water or beef stock as well. The mixture should simmer for around 5-7 minutes while being covered and cooked at a low temperature.
  • Before using the stone bowls or cast iron skillet, brush a thin layer of sesame oil in the bottom.
  • Each bowl should have 1 cup of rice pressed into the bottom.
  • The seasoned ground beef should be added to the rice. If you’re heating rice in stone bowls on the stovetop, heat them for around 7 to 10 minutes until you hear the rice crisping up.
  • Now, use oven mitts to remove them from the heat. The rice will continue to crisp from the residual heat.
  • Add lettuce, cheese, cilantro, tomatoes, red onions, green onions, a poached egg, and a sprinkle of furikake to complete your taco rice bowls. Serve these delectable dishes right away.

Enjoy your homemade rice bowls with tacos! Your taste buds will dance from the combination of flavors and textures.

Recipe #14: Ground Beef Teriyaki

A delicious Japanese meal that puts a gourmet spin on the traditional Teriyaki flavors is ground beef teriyaki. In this mouthwatering dish, perfectly prepared ground beef is seasoned and simmered in a sweet and sour Teriyaki sauce. As a consequence, a filling and savory supper that tastes well with steamed rice and other veggies is produced.


  • Lean ground wagyu beef- 1 lb
  • Peeled & diced medium-sized carrots- 3 pcs
  • Large diced red bell pepper- ½ pc
  • Salt- 1 tsp
  • Ground black pepper- ¼ tsp
  • Ground black pepper- ¼ tsp
  • Diced large zucchini- 1 pc
  • Soy sauce- ½ cup
  • Water- 1/3 cup
  • White sugar- 2 tbsp
  • Brown sugar- 2 tbsp
  • Rice vinegar- 2 tbsp
  • Cornstarch- 1 tbsp
  • Onion powder- 1 tsp
  • Ground ginger- ½ tsp
  • Garlic powder- ½ tsp

Cooking instructions:

  • Combine the ground beef, carrots, and bell pepper in a large skillet over medium-high heat. After around 4 minutes of sizzling together, add a little salt and pepper for flavor. It should take around 5 more minutes to cook the ground beef to perfection and the vegetables to your preferred crisp-tenderness after adding the zucchini.
  • While this delicious mixture is heating up, let’s prepare that amazing sauce. Combine the soy sauce, 1/3 cup, an additional 2 tablespoons of water, white and brown sugar, a dash of vinegar, corn flour, onion powder, ginger, and a trace of garlic powder in a small bowl. Give everything a rigorous whisking until the sauce comes together.
  • After the meat and vegetables are perfectly cooked, take the sauce that was well-blended and pour it into the skillet. Use a spatula to stir everything together while making sure to scrape off all the tasty pieces from the skillet’s bottom and edges.
  • Here’s where the magic happens: increase the heat and whisk the sauce occasionally until it bubbles. The mixture will undergo a change as it thickens and acquires a glossy finish. You are prepared to turn off the heat at that point.

Make sure the flavors are precisely where you want them by tasting them before serving. If necessary, adjust the seasonings. Your ground beef teriyaki is prepared to dazzle your palate with a harmonious blend of sweet and savory flavors. Enjoy!

Recipe #15: Omurice (Japanese Omelet Rice)

The name Omurice, which translates to “omelet rice,” refers to a popular comfort food in Japan that perfectly mixes the elegance of a fluffy omelet with the warmth of fried rice. This delicious dish is composed of a bed of seasoned fried rice, which is frequently topped with veggies, chicken, or other proteins and is then covered with a soft, creamy omelet.

It is sometimes served with a drizzling of ketchup or another savory sauce, making it a scrumptious and eye-catching dish.


For the Fried Rice:

  • Cooked white rice- 2 cups
  • Small carrot- 1 pc
  • White onion- ½ pc
  • Green bell pepper- ¼ pc
  • Ground wagyu beef- ¼ lb
  • Vegetable oil- 2 tbsp

For the Omelet:

  • Eggs- 8 pcs
  • Milk- 2 tbsp
  • Salt- ½ tsp

Omurice Sauce:

  • Butter- 2 tbsp
  • Flour- 2 tbsp
  • Worcestershire sauce- 1 tbsp
  • Ketchup- 2 tbsp
  • Oyster sauce- 2 tbsp
  • Honey- 1 tbsp
  • Beef broth- 1 ½ cups

Cooking instructions:

Preparing the Sauce:

  • Start by chopping one carrot, one-fourth of a bell pepper, and one onion very small.
  • Then melt two tablespoons of butter in a small saucepan over medium heat. 2 tablespoons of flour should be added after the butter has melted, and stirring should continue continuously for about 5 minutes or until the roux darkens in color.
  • Add one tablespoon of honey, two teaspoons of ketchup, two tablespoons of oyster sauce, and one tablespoon of Worcestershire sauce to the pan. To blend, stir.
  • Add 1.5 cups of beef broth at this time. While we prepare the rice, let the sauce thicken for around two to three minutes before setting it aside on low heat.

Preparing the Rice:

  • In a large pan over medium-high heat, warm 1 tablespoon of vegetable oil.
  • To the pan, add 1/4 pound of ground beef. With a wooden spoon, shred the meat into smaller pieces, sprinkle it with salt and pepper, and fry it until it’s wonderfully browned.
  • Add your finely chopped vegetables after the meat is finished cooking for around 5 minutes.
  • 2 cups of cooked rice should be added. Combine the rice, meat, and vegetables. Add two tablespoons of ketchup and a ladle’s worth of your omurice sauce.
  • To serve your rice, put half of it into a small bowl, press it down a little, and then turn it out onto a platter. With your hands, form the rice into a football shape.

Preparing the Egg:

  • Pour 1 tablespoon of milk, 1/4 tsp of salt, and 4 cracked eggs into a bowl. The eggs should be smooth and lump-free after being whisked.
  • 1 tablespoon of vegetable oil has been added to a small nonstick pan that has been heated to medium-high heat. Make certain the pan is heated.
  • When the pan is heated, add your eggs and begin whisking right away while moving the pan up and down with chopsticks. Bring all the pieces that are out to the center from the sides.
  • When the eggs are still slightly runny on the top but semi-set on the bottom, reduce the heat to low, tilt the pan forward, and slide the edge of the egg closest to you towards the bottom of the pan.
  • To help the outer edge unstick and start folding inward, place the pan’s bottom edge over the heat.
  • Once the outer border has been partially sealed, carefully flip the egg towards you by tilting the pan higher and towards your body while using a spatula to slide it under the outer edge. Move the egg about to check for any holes after letting it seal somewhat. If any are discovered, simply seal the area by holding it over the flame.
  • Use chopsticks to carefully invert the egg onto the rice before serving. To avoid overcooking, cut the egg in half right away, and then top it with your own special omurice sauce.

Recipe #16: Kare-Pan (Curry Bread)

A well-known and adored Japanese snack called Kare-Pan, commonly referred to as Curry Bread brilliantly mixes the calming curry flavors with the portability of a portable pastry. This delectable meal has a savory and fragrant curry mixture inside of a crispy, deep-fried breaded shell.

Kare-Pan, which is frequently shaped like a bun or doughnut, is the ideal portable snack since it perfectly captures the flavor of Japanese curry. It is a tasty snack that many people find fulfilling and have fallen in love with, making it a favorite in households, bakeries, and convenience stores all throughout Japan.


For the Curry Filling:

  • Wagyu ground beef- 150g
  • Peeled & thinly sliced kabocha squash- 80g
  • Vegetable oil- 1 tbsp
  • Finely chopped onions- 120g
  • Finely minced garlic- 6g
  • Finely minced ginger- 4g
  • Japanese curry powder- 1 tbsp
  • Soy sauce- 1 tbsp
  • Ketchup- 2 tbsp

For the Curry Bread:

  • Unsalted (cultured) butter (at room temperature): 3 tbsp
  • Sandwich bread (1 inch thick)- 4 slices
  • American cheese- 2 slices

Cooking instructions:

Preparing the Curry Filling:

  • First, take the sliced kabocha and put it in a bowl that can go in the microwave. When the kabocha is ready, add water (1 tbsp), then cover the bowl with a lid and microwave it for good 30 seconds. When microwaved at 600 watts, this should finish in around two minutes.
  • Use a fork to check the kabocha squash’s softness after steaming.
  • Add vegetable oil, minced ginger, minced garlic, and chopped onions to a frying pan set over medium heat. They should be sautéed until the onions are soft and have a gorgeous caramel color.
  • As the ground beef cooks through, add it to the pan and crumble it with a spatula.
  • Stir the mixture after adding the curry powder and soy sauce until all liquid has evaporated and the aroma of curry is present.
  • Use a spatula or potato masher to combine the ketchup, cooked kabocha, and other ingredients in the pan.

Making the Curry Bread:

  • Take the sandwich bread slices and butter one side of each at room temperature. Ensure that the buttered surfaces are on the sandwich’s outside, not its interior, by carefully considering how the bread pieces will fit together.
  • Place a slice of American cheese on each of the two slices of bread, buttered side down.
  • Half of the curry mixture should be distributed evenly over each piece of cheese, avoiding the edges.
  • The remaining two slices of bread should be used to cover the curry, with the buttered side facing up.
  • In a frying pan over low heat, pan-fry each sandwich individually. Use a tiny, flat lid to gently push the sandwich against the pan to ensure even contact.
  • Put the cover back on the sandwich once the first side of it has been golden brown in order to brown the second.

What is the best way to cook Wagyu ground beef?

The best approach to preparing Wagyu ground beef is to make it straightforward so the flavor can emerge. A skillet or other pan should first be heated up over medium-high heat. Wagyu beef already has a lot of fat, so there is no need to add more. The beef should be lightly salted and peppered.

Create patties out of the meat or crumble it into the pan. For medium-rare, sear for two to three minutes on each side. For well done, sear longer. Check the condition of the meat with a thermometer.

Watch the wagyu meat carefully since it cooks quickly. The patties should not be pressed with a spatula as this will release the valuable fluids. After cooking, let them rest for a few minutes to rest.

Serve your Wagyu beef with your preferred toppings, in a salad, or on a sandwich. A superb, succulent burger or other dish that accentuates the distinctive flavors of this premium beef will be the end result.

What to make with wagyu ground beef?

You can make a range of delicious dishes that improve your culinary experience using Wagyu ground beef. If you want a juicy and tasty variation on the standard hamburger, try preparing Wagyu beef burgers. Make some Wagyu beef meatballs or meatloaf instead for a more opulent comfort meal option.

Prepare a stir-fry of Wagyu steak with fresh vegetables and your preferred sauce for a quick and filling lunch. Create Japanese-style Wagyu beef donburi with rice and a flavorful soy sauce if you’re feeling adventurous, or make decadent Wagyu beef tacos with a dash of heat and avocado.

Wagyu beef is ideal for savory pasta recipes like beef-stuffed ravioli and spaghetti Bolognese. Don’t forget to play around with the ingredients and seasonings to find what you like.


Explore these best wagyu ground beef recipes and elevate your dining experience. From mouthwatering burgers to savory stir-fries, these recipes will be your guide if you want to impress your family members with your cooking skills.

With the richness and tenderness of Wagyu beef, elevate your cooking and create gourmet dishes. So put on your cooking gloves, be creative, and enjoy the exceptional flavors of these mouthwatering Wagyu beef recipes. Your palate will appreciate it!