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Japanese Chuck Tender
Type of dish: Beef
Number of persons: 4 persons

Let's roar that grill a little louder, as we delve deeper into the culinary arts of The Bastard and discover even more indispensable accessories for this divine dish: Japanese Chuck Tender made from diamond tenderloin. This piece of meat, also known as Jew's tenderloin, tells a story in itself. Similar to the tenderness of a tenderloin, the name "Diamond Ace" owes its origin to the Antwerp and Jewish Diamond Quarter. It is not just a piece of meat, but a culinary gem that is part of barbecue history.

Let's start with a nod to Japanese cuisine, as Wim van Laarhoven' s version of Diamond Ace with Japanese mayo and soy sauce is a true flavor explosion that will enchant your taste buds. The interplay of tender meat with the rich umami notes of soy sauce and the creamy texture of Japanese mayo takes this Japanese Chuck Tender to a higher level.

But what are Japanese Chuck Tender without the proper tools of The Bastard? To complete this flavorful journey, we recommend three accessories. First, the Stainless Steel Grid, perfect for grilling vegetables and side dishes while Japanese Chuck Tender reach their perfection. The Core Thermometer Pro is the second hero here, as it ensures you can cook Diamond Ace to perfection. And let's not forget the One Minute Lighter, an indispensable tool for getting your barbecue up to temperature quickly and efficiently.

Curious about all the recipes of 54 famous, infamous and other Bastards? Then order the We Can BBQ Too book now. 

Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official

Cooking time: 20 minutes |

Preparation time: 10 minutes |

Temperature: 150 °C

What do you need?

  • 4 diamond meshes (approx. 600 grams)
  • 1.5 tablespoons steak rub of choice
  • 2 spring onions 
  • Japanese mayonnaise (Kewpie)
  • 2 tablespoons fried onions 
  • Soy sauce (Kikkoman) 
Japanese chuck tender

Preparation method

Skin the tenderloins and rub them with a steak rub of your choice. Cut the spring onions into rings.

Heat The Bastard to 150 °C. When the temperature is right, put the diamond meshes on the cast iron grid. Do this for about 20 minutes and keep an eye on the core temperature in the meantime. When the diamond fillets have reached a core temperature of 53 °C, they are ready.

Let the meat rest for 5 minutes and then cut it into nice thin slices. Sprinkle on some soy sauce, then the sliced spring onions, then the fried onions and top with some Japanese mayonnaise.

TIP: adapt the recipe to your own taste and vary the quantities.

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