Wagyu Tataki
Luxurious Japanese beef tataki showcasing premium wagyu beef, barely seared to preserve the melt-in-your-mouth texture and marbling. Served with a citrus-soy ponzu sauce.
Ingredients
- • 600g A5 wagyu beef tenderloin
- • 3 tbsp neutral oil (grapeseed or canola)
- • Sea salt and black pepper
- • 100ml ponzu sauce
- • 2 green onions, thinly sliced
- • 2 tbsp grated daikon radish
- • 1 tbsp toasted sesame seeds
- • Shiso leaves for garnish
- • Microgreens
Instructions
Step 1: Prepare Wagyu
Pat beef completely dry. Season generously with salt and pepper. Let rest at room temperature 20 minutes.
Step 2: Sear Quickly
Heat oil in cast iron until smoking. Sear beef 30 seconds per side for a 2mm crust. Interior should remain rare.
Step 3: Rest and Slice
Rest 5 minutes, then slice into 5mm pieces against the grain. Arrange on plate with grated daikon, green onions, shiso. Drizzle ponzu, sprinkle sesame seeds.
Wine Pairing
Grand Cru Burgundy (Premier Choice)
Premier or Grand Cru Pinot Noir from Burgundy matches the beef's elegance with silky tannins, earthy notes, and red fruit complexity.
Barolo
Aged Barolo DOCG from Piedmont brings structured tannins and rose petal aromatics that complement the rich marbling without overpowering.