📝 About This Recipe
Experience the pinnacle of Japanese luxury with this A5 Miyazaki Wagyu Tataki, where world-class beef meets the delicate balance of Kaiseki tradition. This dish features ultra-marbled beef, lightly seared to create a thin caramelized crust while maintaining a buttery, melt-in-your-mouth rare center. Enhanced by a house-made smoked ponzu and aromatic garnishes, it offers an exquisite symphony of umami, acidity, and texture.
🥗 Ingredients
The Beef
- 12 ounces A5 Miyazaki Wagyu Striploin (center cut, chilled for easier slicing)
- 1 teaspoon Maldon Sea Salt (for finishing)
- 1/2 teaspoon Freshly ground black pepper (very fine grind)
Smoked Ponzu Dressing
- 1/4 cup Dark Soy Sauce (premium Japanese grade)
- 3 tablespoons Yuzu Juice (fresh or high-quality bottled)
- 2 tablespoons Mirin (hon-mirin preferred)
- 1 small handful Katsuobushi (Bonito Flakes) (for infusing smoke and umami)
- 1 tablespoon Rice Vinegar (unseasoned)
Aromatics and Garnishes
- 4 cloves Garlic (sliced paper-thin into chips)
- 1/2 pack Radish Sprouts (Kaiware) (trimmed)
- 1 piece Myoga (Japanese Ginger Bud) (julienned finely)
- 2 stalks Negi (Green Onion) (whites only, curled in ice water)
- 1 inch Fresh Wasabi (grated on a sharkskin grater)
- 2 tablespoons Grapeseed Oil (for searing and frying garlic)
👨🍳 Instructions
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1
Prepare the Smoked Ponzu by combining soy sauce, yuzu juice, mirin, and rice vinegar in a small bowl. Add the bonito flakes and let steep for 30 minutes. Strain through a fine-mesh sieve and set aside.
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2
Prepare the garlic chips. In a small cold pan, add the grapeseed oil and the paper-thin garlic slices. Turn the heat to low and fry slowly, stirring constantly, until they reach a pale golden blonde. Remove immediately and drain on paper towels; they will carry over to a deep gold.
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3
Prepare the garnishes: Julienne the myoga and soak in ice water for 5 minutes to remove bitterness. Slice the negi into thin curls and soak in ice water. Drain and pat both dry before serving.
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4
Prepare the Wagyu. Trim any excessive outer fat, but keep the block intact. A5 Wagyu is best handled while slightly cold to prevent the fat from melting in your hands.
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5
Heat a heavy cast-iron skillet over high heat until it is screaming hot and just beginning to smoke. Do not add oil to the pan, as the Wagyu fat will render instantly.
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6
Season only the outside of the beef block with a light dusting of fine black pepper. Do not salt yet, as salt can draw out moisture during the quick sear.
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7
Place the beef in the pan. Sear for only 30-45 seconds per side. You are looking for a deep mahogany crust while keeping the interior completely raw. Use tongs to sear the narrow edges as well.
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8
Immediately plunge the seared beef into an ice bath (contained in a plastic bag to keep it dry) for 30 seconds to stop the cooking process, then remove and pat completely dry.
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9
Using a very sharp Sujihiki or Yanagiba knife, slice the beef against the grain into 1/8-inch (3mm) thick slices.
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10
Arrange the slices on a chilled ceramic platter, slightly overlapping them in a circular or linear fashion.
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11
Drizzle the Smoked Ponzu over the center of the beef, ensuring each slice is lightly kissed by the sauce.
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12
Top with a small mound of myoga, negi curls, and radish sprouts. Scatter the crispy garlic chips over the top and finish with a few flakes of Maldon sea salt.
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13
Place a small dollop of freshly grated wasabi on the side of the plate for guests to add to each bite.
💡 Chef's Tips
Always slice the Wagyu while it is chilled; the high fat content makes it very soft at room temperature, making clean slices difficult. Do not over-sear the meat; the beauty of Tataki is the contrast between the charred exterior and the cool, buttery interior. Use a high-smoke point oil like grapeseed or avocado oil for the garlic chips to ensure a clean flavor. If fresh Yuzu is unavailable, use a mix of 2 parts lemon and 1 part lime juice, but premium bottled Yuzu is highly recommended for authenticity. When searing, ensure your kitchen is well-ventilated, as A5 Wagyu fat produces significant smoke.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo Sake to cut through the richness of the beef fat. A chilled glass of vintage Champagne (Extra Brut) provides a beautiful effervescent contrast. Serve as a starter to a multi-course Japanese-inspired dinner. Accompanied by a side of lightly pickled cucumbers (Sunomono) to cleanse the palate between bites. Serve on a dark, slate or black stoneware plate to make the marbling and colors of the garnishes pop.