Premium Wagyu Tabletop Grill — Wagyu Yakiniku
A premium Japanese tabletop grill experience, A5 wagyu slices cooked over a high flame and dipped in house-made yakiniku tare, with pickled vegetables and steamed rice.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate 2 garlic cloves and 1 tsp ginger. Thinly slice 400g wagyu beef, keeping cold. Slice 1 medium cucumber and 2 spring onion stalks. Combine soy sauce, mirin, sake, sugar, garlic, ginger, and sesame oil in a bowl. Toss cucumber with rice vinegar, sugar, and salt; set aside 15 minutes.
Simmer
Heat yakiniku tare mixture in a small saucepan over medium heat, 3–4 minutes until slightly thickened. Pour into dipping bowls and sprinkle with sesame seeds. Set aside.
Grill
Heat a cast iron griddle or grill pan over the highest heat until smoking, 2–3 minutes. Working in small batches, lay wagyu slices in a single layer. Grill 20–30 seconds per side until fat renders and edges char lightly. Remove immediately.
Grill 2
Continue grilling remaining wagyu in batches throughout the meal, 20–30 seconds per side, until all beef is cooked through with charred edges and rendered fat.
Plate
Arrange steamed Japanese rice, pickled cucumber, spring onion, and yakiniku tare bowls on the table. Serve grilled wagyu alongside, dipped in tare before eating.
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