Wagyu Beef Tataki
Briefly seared wagyu sliced razor-thin with ponzu, grated daikon, shiso leaves, and toasted garlic chips.
JapaneseRaw
15
Minutes
380
Calories
Advanced
Difficulty
4
Serves
🥩
Ingredients
- 8 oz wagyu sirloin
- 3 tbsp ponzu sauce
- 1 inch daikon, grated
- 4 shiso or perilla leaves
- 3 cloves garlic, sliced thin
- 1 tbsp neutral oil
- Scallions, thinly sliced
- Toasted sesame seeds
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Slice garlic paper-thin and fry in oil until golden for garlic chips. Drain.
- Season wagyu with salt. Sear in a smoking-hot pan for 30 seconds per side. Immediately ice-bath to stop cooking.
- Pat dry and slice as thin as possible against the grain.
- Arrange slices on a chilled plate, drizzle with ponzu.
- Top with grated daikon, shiso, garlic chips, scallions, and sesame seeds.
Timing
Allow roughly 4 minutes of preparation and 11 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.