Thanks Quip for sponsoring this video. This is
real wasabi most people think that it's a root but I've just learned that this is a stem. It is
also very expensive and difficult to find. Now I'll be honest with you, I understand nothing about
wasabi and I've never even had the real deal which is this, but I've just learned that there are so
many different kinds. -Fake wasabi powder, this is a wasabi paste and this is a real wasabi. -I don't
know which one is going to be better. Which one is better? This one? Hey master chef tells you
something you listen to what he says, and if you love sushi make sure you go subscribe to his
channel, he is the master chef. And when you have a master sushi chef in your house you know you gotta
try some sushi. That is exactly what he did here in my house for his channel you can really see when
a master knows his craft and butchering a salmon was nothing for him. All that work was just for us
to try some wasabi. Now trying different types of wasabi got my mouth burning. Don't believe me? Well
just listen to this. -You're gonna feel this one Guga. -Hiro! Ahhh. Wow! That is powerful Hiro! -The whole taste test is going to be on his
channel, be sure to check it out once you're done with this video because in the end just like
he said we determined that this is the best one, real wasabi aka the real deal. Now in order to
process the wasabi properly you need a special tool and we're talking about this, it's a grater
that has shark skin on it. Yeah real fancy stuff. It does not belong to me, but I'm glad Hiro
brought it. Now the first thing he does is to remove the top, that exposes the good stuff. Just
like a carrot you gotta remove the skin and I only wish you could smell it. It's a pleasant
smell and at the same time it kind of burn your nose. And as soon as he started grinding
it, it intensified by a thousand. This thing is powerful! Now remember we need a lot because we're
gonna be dry aging in a large piece of meat. So here went to town grinding the whole thing, but
not only one he had several to do and I've never thought I would see Hiro sweating and almost
crying with pain because that makes your nose burn like there's no tomorrow. But like a true master
once he was done this is what we were left with. Now that is a lot of wasabi paste and I cannot
wait to find out what is it gonna do to steaks. Talking about that this is the star of the show
it is a four bone rib roast. It's a choice grade but at the same time it's gonna be perfect for
today's experiment. In order to determine how different the wasabi dry age experiment is gonna
be we need a control. So for that I went ahead and split the whole thing in half, because one of them
were going to be dry aging for real. And for that if you've been watching my channel for a while
you know I like to use this, it is called UMAI Dry, it's a special membrane that looks like a bag
and it allows you to dry age at home without any special equipment. All you have to do is throw it
in the bag vacuum seal it and it's now ready to let it rest in your refrigerator. Because now it's
time to do the wasabi dry age. And the first thing I did was to lay down some parchment paper, then
our meat went right on top. To my surprise coating it with the wasabi was not that hard, it's just
like a paste. So I first started working on the top, spread it nice and slow and then I moved right
into the edges. Now here's the interesting thing, when this was being grated the smell was
very strong, but as I'm spreading it on the meat it's not that bad at all, it's actually a very
pleasant smell so that gave me really high hopes. As my goal was to make sure I covered the whole
thing with it, that is one of the most important things. Because once I was done this is what it
looks like. This is the world's first dry aging wasabi experiment and hopefully it's going
to turn out fantastic. But that must wait for a total of 35 days, because the only thing left
to do now is to let it rest on my refrigerator. Once the time was up I took it out and
take a look. The wasabi actually hardened real good. And if you take a closer look you can
see a little bit of mold, that is actually normal whenever you dry aging beef. Now one of the most
interesting thing is the smell. It has a floral smell similar to cilantro. Yeah, exactly! Not what I
expected. But at the same time the next thing to do is to go ahead and remove all of it out. And as I'm
doing so this is not as easy as I thought. A lot of the parts became extra hard, it actually glued
itself into the meat. So I went to work trying to scrape it out as much as I could. And once I was
done this is what I was left with. The parts that you see that I did not remove was impossible, if
I took it out I was going to be ripping out the meat. Now as you know with every dry aging experiment
you must remove the outer crust, that is the next step. And the first thing I did was to take out
the bone. And as I did oh wow take a look at this! I see some nice red meat in there, so this is
looking real good. It gave me confidence to go ahead and remove the rest of the sides. Now that
is looking even better. Like always whenever I'm doing dry aging experiments like this I cannot
be cheap. Making sure that I remove all of the outer crust is a must. As once I was done removing
everything that was necessary I was left with two beautiful steak, take a look. If you just saw
this right now in a butcher shop you will never know what it went through. And I'm super
excited to find out how they're gonna taste. Now you gotta remember we have a control to
go against it, that way we're really gonna be able to determine if it's better or not. Now like
always UMAI Dry Age membrane never disappoints. Because after removing the bag taking out all of
the pellicles I was also left with some beautiful steaks. Now that is what I'm talking about! As you
can see they turned out perfect. If I put them side by side now you can have a true comparison.
We got the wasabi dry age experiment and the real deal dry age. One of the most interesting
things that you can't see on the video is how soft the wasabi dry age actually is, because when
I hold the real dry age one this thing is solid. So that is a really good start for the wasabi
dry age. Now the next thing to do is to get them seasoned, for that I first started with a good
amount of salt. One of the most important things is to make sure we seasoned this thing properly.
Once I was done with the salt I went ahead and used freshly ground black pepper. I want to keep
this thing really simple as the most important thing to find out is how the taste actually is.
But now that we got them fully seasoned the only thing left to do is to cook them. I'll first be
putting a beautiful sear in them with some butter. Once that's done I'll be cooking them
in indirect heat until they reach an internal temperature of 135 degrees Fahrenheit, and for
that I'll be using my wireless thermometers. As now I say it is enough talking and it is time
to cook these beautiful steaks. So let's do it! [rock music] Before moving forward I want to thank today's
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Thank you Quip for sponsoring this video. But now let me go ahead and use my teeth to devour this
insane experiment. All right everybody here we have our beautiful steaks, we got Master Sushi Chef
Hiro over here. If you guys don't know who this guy is you gotta go check out his youtube channel
everybody true master chef. Well you guys already saw him doing a little bit of the work with
the wasabi. It was hot Hiro? -Was very very hot. -I grind so many wasabi like that. -I saw
him tearing up doing it. -Sweating! -He was really putting in the work. -This is one
of those experiments that we all know already that it's the wasabi because he was here helping
me out, Angel was right there as well. So we don't know what's gonna happen. This is the wasabi dry
age experiment right. So we got uh the regular dry age here and then we got the wasabi dry age. I'm
super excited to find out if it's going to make any difference. What do you think it's going to be
different or no? -I never tried of course but I had wassabi, so I have to try. -Yeah we're going to find
out right now. So this is what we're going to do, let's go ahead and try this one here first so we
know the dry age flavor and then we can compare. -You ready? -Ok let's go. -All right cool let's go yeah grab
one right here Hiro. -I'm so hungry! -Oh that's good. -It's not sushi but it's okay right? -I like steak!
You like steak. -I was waiting for this moment. -Oh there you go there you go. Okay let's go cheers everybody. -Cheers. -Cheers everybody. -Ummm. -Ummm! -Super tender everybody, like falling
apart tender. -So, so good. -It's dry age steak everybody, there's not much to say. -I
think that's perfect to have right before something like what we're about to have.
Perfectly said there's not much to say everybody this is a dry aged steak what
we're used to. At the same time that's not what we're here for we're here for the real
deal. Are you ready Hiro? -Sure. -You look scared. -I'm actually excited, I have no idea what's
going to happen. Hiro you do the honors. You go first. -After you. -Okay everybody
well we're gonna tell you right now real dry age wasabi, not the
fake stuff, we use the real deal. Real deal. We're gonna find out how it tastes.
Ready? -Yup. -All right cheers everybody. -Cheers. -That's delicious. -Oh, woah! -That's different! -So good. -Totally different. -You like it? -Wow! -There's a huge difference I'm telling you
right now. Not only is it extremely tender it doesn't stop. Like i keep chewing this one
here I take a few bites and then it goes away this one the more I bite. -More flavor coming out.
-It lingers, it lingers on your tongue. It's a non-stop flavor that you're keeping
you're not really getting rid of it when you like swallow the steak. -You know when I
first touch, is a little firm. Y-eah you're right when you're touching
it and you're grabbing the slice it's firm. You would think that it's going to be
like a little tough right. -A little tough, but once you start to chew... -So exactly. -That's a really good description. -Yeah
that's exactly, that's he's absolutely right. -I'm going for more. -Go ahead and go for more so that we
can describe that to them. If you are thinking that it tastes like wasabi. -No. -It does not. -Wasabi taste is not here. -No, not here whatsoever. it's not spicy. -No not at all. What it is for me at least it's enhancing
the steak but most importantly I think it has almost like an msg thing you know, it's like, right,
it's like it's growing .-Yeah. -More flavor right. Uncle Roger shout out to you it's more flavor.
That's all I can say. -Natural. -Natural msg. Give me five. -Real wasabi. -Exactly. -Not the fake one.-Not the fake stuff. -I'm gonna say it.
-Yeah it might be the best dry age that we've done. -It it is extremely flavorful, obviously wasabi
real wasabi is not cheap you know. So I don't know how well it will be to dry age it like we
did. But if you ask me if this experiment worked. -Yes, yes, I highly recommend it. -You highly recommend. -You have to try. -Yeah you have to try it go buy some wasabi everybody. -You really do. -Buy the real
stuff not the fake stuff. Yes? -Yes real stuff. -Exactly. -Hiro what was the worst part about doing
the wasabi. -Spices coming to my eye in the nose. -Anyway guys these are the results. I hope you guys
enjoyed this video, if you did enjoy it make sure to give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in anything I use everything
is always on the description down below. Thank you so much for watching and we'll see you guys
on the next one. Make sure you guys go check out Hiro's channel right now. We'll see you next one
take care. Or we say good afternoon. -Good afternoon. -See you guys on the next one,
take care everybody bye bye.
