Name: Ohmi Wagyu Teppanyaki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 21 oz Ohmi Wagyu A5 Ribeye or Striploin; 6 cloves Garlic Cloves, thinly sliced; 2 tbsp Grapeseed Oil or Neutral Oil; 1 tsp Maldon Sea Salt; 0.5 tsp Freshly Ground Black Pepper; 1 medium Zucchini, sliced into rounds; 5.3 oz Shiitake Mushrooms, stems removed; 0.5 cup Ponzu Sauce for dipping

Meat

Ohmi Wagyu Teppanyaki

Indulge in the ultimate luxury with this Ohmi Wagyu Teppanyaki, featuring Japan's legendary A5 beef seared to buttery perfection. This recipe balances rich, marbled steak with crispy garlic chips and a bright ponzu dipping sauce for a world-class dining experience at home.

Prep

20m

Cook

15m

Serves

Calories

650kcal

Qty	Ingredient
21 oz 600 g	Ohmi Wagyu A5 Ribeye or Striploin
6 cloves 6 pieces	Garlic Cloves, thinly sliced
2 tbsp 30 ml	Grapeseed Oil or Neutral Oil
1 tsp 5 g	Maldon Sea Salt
0.5 tsp 1 g	Freshly Ground Black Pepper
1 medium 200 g	Zucchini, sliced into rounds
5.3 oz 150 g	Shiitake Mushrooms, stems removed
0.5 cup 120 ml	Ponzu Sauce for dipping

2 Method

Step 1. Remove the Ohmi Wagyu from the refrigerator 30 minutes before cooking to allow it to reach room temperature.

Step 2. In a small cold pan, combine the oil and thinly sliced garlic. Heat over medium-low heat, stirring frequently, until the garlic turns a light golden brown. Remove immediately and drain on paper towels to crisp up.

Step 3. Heat a teppan griddle or a heavy cast-iron skillet over high heat until it begins to smoke slightly.

Step 4. Lightly season the Wagyu on both sides with sea salt and black pepper. Do not over-season as the fat carries the flavor.

Step 5. Place the steak on the hot surface. For A5 Wagyu, sear for approximately 1 to 2 minutes per side for a perfect medium-rare. Use tongs to sear the fat cap on the edges to render it down.

Step 6. Remove the steak from the heat and let it rest on a warm plate for 5 minutes.

Step 7. While the meat rests, toss the zucchini and shiitake mushrooms onto the griddle, using the rendered Wagyu fat to sauté them until tender and slightly charred.

Step 8. Slice the rested Wagyu into 1-inch cubes or thick strips. Serve immediately garnished with the crispy garlic chips and a side of ponzu sauce for dipping.

·
A5 Wagyu has a very low melting point; handle it as little as possible with your hands to keep the fat from melting.
·
Avoid using butter for searing as the smoke point is too low and the Wagyu provides enough of its own rich fat.
·
If you have excess fat trimmed from the steak, use that to grease the griddle instead of oil for extra flavor.
·
Use a very sharp knife to slice the steak after resting to ensure clean cuts through the delicate marbling.