Wagyu Tataki
Seared Japanese A5 wagyu with ponzu and shiso
“Thinly sliced A5 wagyu beef, briefly seared to develop a caramelized crust while maintaining a jewel-like rare center, served with yuzu ponzu and crispy shallots.”
Ingredients
- A5 wagyu striploin300g
- Neutral oil2 tbsp
- Yuzu ponzu60ml
- Fresh ginger, grated1 tbsp
- Shiso leaves, chiffonade2
- Myoga, thinly sliced1
- Crispy fried shallots2 tbsp
- Toasted sesame seeds1 tsp
- Maldon sea saltPinch
Method
- 1
Bring wagyu to room temperature for 20 minutes. Season all sides with a light dusting of salt.
Pro tip: A5 wagyu has extraordinary marbling — less seasoning lets the beef shine.
- 2
Heat a cast-iron skillet until smoking. Add oil and sear each side for 30–45 seconds until a deep golden crust forms.
- 3
Immediately transfer to an ice bath for 30 seconds to stop cooking. Pat dry.
- 4
Slice against the grain into 5mm-thick pieces using a very sharp knife.
- 5
Arrange slices in a single layer on a chilled plate. Drizzle with yuzu ponzu and scatter ginger, shiso, myoga, and shallots.
Pro tip: Chill the serving plate in the freezer for 10 minutes before plating — it keeps the wagyu at the perfect temperature.
- 6
Finish with toasted sesame seeds and a pinch of Maldon salt. Serve immediately.
Plating Tips
Fan the slices in a crescent shape across a dark ceramic plate
Use negative space — don't cover the entire plate
Garnish should look effortless, not arranged
A single shiso leaf placed asymmetrically adds visual interest
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