Seared Wagyu Beef with Ponzu — Wagyu Beef Tataki
Premium wagyu beef seared on all sides over extreme heat, sliced paper-thin, and dressed in a yuzu ponzu with crispy garlic, grated daikon, and micro shiso.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim wagyu beef into a neat block. Thinly slice 3 garlic cloves. Finely grate 100g daikon radish and 1 tsp fresh ginger. Finely slice 2 spring onion stalks. Combine 3 tbsp ponzu, 1 tbsp yuzu juice, grated ginger, 0.5 tsp sesame oil in a bowl. Season beef generously with 1 tsp sea salt and 0.5 tsp black pepper on all sides.
Crisp
Heat 2 tbsp vegetable oil in a small pan over medium-low heat. Add sliced garlic, cook 4–5 minutes until pale golden and crisp. Remove with slotted spoon, drain on kitchen towel. Reserve garlic oil; stir 1 tsp into ponzu dressing.
Sear
Heat a cast iron pan over highest heat until smoking. Add 1 tbsp oil. Sear beef 45–60 seconds per side on all four long sides until deep crust forms, centre rare at 45–48°C internal temperature. Remove and rest 5 minutes.
Plate
Slice rested beef paper-thin (3mm) in clean strokes. Fan slices across two plates. Spoon yuzu ponzu generously over beef. Top with grated daikon, shiso leaves, crispy garlic chips, spring onion, and 1 tsp toasted sesame seeds. Serve immediately.
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