How to Make Wafu Roast Beef (Japanese Style Roast Beef Recipe With Sauce)

As the holiday season approaches, tables around the world begin to brim with festive dishes, and among them, traditional Western roast beef stands out. In Japan, roast beef is enjoyed for Christmas dinner, New Year’s Day, and family gatherings.

Today, I’d like to introduce roast beef with a Japanese twist, using premium Japanese wagyu beef along with traditional Japanese seasonings such as soy sauce and mirin, creating a harmonious balance of flavors. As you know, Japanese wagyu beef is famous for its rich marbling and melt-in-your-mouth texture, elevating this dish to the next level and making it the perfect centerpiece for the holiday season.

To complement the umami of wagyu beef roast, I’m introducing a Japanese-style (wafu) sauce that is both simple and flavorful, creating an elegant fusion that brings maximum umami to your palate. This basic and versatile wafu sauce can also be used for other dishes like hamburger steak, grilled chicken, pork sauté, and more.

Western Roast Beef vs. Japanese Roast Beef

When it comes to roast beef itself, there is essentially no difference between Western roast beef and Japanese roast beef. However, Japan does have a similar dish called “gyu no tataki,” where the meat is seared on the outside while remaining raw inside. Gyu no tataki requires specific preparation methods and professional equipment to ensure safety, so it's best left to experts.

Now, let’s focus on the standard method for making roast beef. The process is generally the same and typically uses an oven. However, if you browse Japanese recipe websites, you’ll find many variations including oven roasting, sous-vide cooking, searing then resting, and even rice cooker methods.

Safety Notes on Low-Temperature Cooking

While low-temperature cooking methods have become popular in Japan, the Ministry of Health, Labor and Welfare has issued warnings about the risks of certain “life hack” low-temperature techniques, such as heating in very low-temperature water baths or pan-searing followed by residual-heat cooking, as these methods may produce undercooked results. Although convenient and capable of producing tender, juicy meat, I prefer a safer approach when making roast beef.

Tips for Perfect Oven-Roasted Beef

First, choose the right cut of beef. Lean cuts such as beef round, rump, and beef tenderloin are ideal. While wagyu’s rich marbling is excellent for steaks, too much marbling in roast beef can make it greasy with a heavy aftertaste. In that sense, roast beef is actually a healthy option.

Once you select the cut, slow cooking at a low temperature is essential. This ensures the meat stays tender and evenly cooked throughout. Don’t forget to let the beef come to room temperature before cooking to ensure even heating inside.

Last but not least, the sauce ties everything together. The key element of this Wafu sauce is the gravy, which is also essential for authentic Roast Beef. This sauce pairs wonderfully with Japanese aromatic ingredients such as shiso leaves (perilla), myoga (Japanese ginger), and wasabi, adding an extra layer of Japanese flavor. I also introduce variations using Roast Beef in the final step, so be sure to check those out.

Enjoy Wafu Japanese roast beef this festive season!