Name: Wagyu Beef Tataki
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 10.5 oz A5 Wagyu Strip Steak; 1 tbsp Vegetable Oil; 0.5 cup Ponzu Sauce; 1 tsp Fresh Ginger, grated; 2 cloves Garlic Cloves, thinly sliced; 2 stalks Green Onions, finely sliced; 0.25 cup Daikon Radish, grated; 4 pieces Shiso Leaves

Appetizers & Starters

Wagyu Beef Tataki

Experience the ultimate luxury with this Wagyu Beef Tataki, featuring melt-in-your-mouth A5 beef lightly seared to perfection. This dish balances rich, marbled fats with a zesty, refreshing ginger-ponzu dressing and crisp garnishes.

Prep

20m

Cook

Serves

Calories

285kcal

Qty	Ingredient
10.5 oz 300 g	A5 Wagyu Strip Steak
1 tbsp 15 ml	Vegetable Oil
0.5 cup 120 ml	Ponzu Sauce
1 tsp 5 g	Fresh Ginger, grated
2 cloves 6 g	Garlic Cloves, thinly sliced
2 stalks 20 g	Green Onions, finely sliced
0.25 cup 40 g	Daikon Radish, grated
4 pieces 4 pieces	Shiso Leaves

2 Method

Step 1. Prepare an ice bath in a large bowl and set aside.

Step 2. Pat the Wagyu beef dry with paper towels and season very lightly with salt.

Step 3. Heat a heavy-bottomed skillet or cast iron pan over high heat until it begins to smoke.

Step 4. Add the vegetable oil and sear the beef for 30-45 seconds per side, including the narrow edges, until a brown crust forms while keeping the center raw.

Step 5. Immediately remove the beef and plunge it into the ice bath for 30 seconds to stop the cooking process.

Step 6. Remove the beef from the ice bath, pat it thoroughly dry, wrap it in plastic wrap, and place it in the freezer for 15 minutes to firm up.

Step 7. In a small mixing bowl, combine the ponzu sauce and grated ginger.

Step 8. Using a very sharp knife, slice the beef against the grain into 1/8-inch (3mm) thin slices.

Step 9. Arrange the shiso leaves on a serving platter, place the beef slices on top, and garnish with sliced garlic, green onions, and grated daikon.

Step 10. Drizzle the ponzu mixture over the beef just before serving.

·
Use A4 or A5 Wagyu for the signature melt-in-the-mouth texture.
·
Ensure the pan is screaming hot to get a crust without overcooking the interior.
·
Chilling the beef in the freezer briefly is the secret to getting restaurant-quality thin slices.
·
For extra flavor, fry the garlic slices in a little oil until golden brown to make garlic chips.

? FAQ

Can I use regular beef for this recipe?

Yes, you can use beef tenderloin or sirloin, but the texture will be firmer compared to the buttery texture of Wagyu.

How long does beef tataki last?

It is best consumed immediately, but can be stored in the refrigerator for up to 24 hours.

Is the beef safe to eat partially raw?

Yes, as long as you use high-quality, fresh beef and ensure the exterior is properly seared to kill surface bacteria.

Where can I find Shiso leaves?

Shiso leaves are usually available at Japanese or larger Asian grocery stores; if unavailable, you can substitute with fresh mint or cilantro for a different but fresh profile.