Japanese · Dinner
Seared Wagyu Beef with Ponzu
Wagyu Beef Tataki
Premium wagyu beef seared on all sides over extreme heat, sliced paper-thin, and dressed in a yuzu ponzu with crispy garlic, grated daikon, and micro shiso.
$$$
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
485Calories
38gProtein
32gFat
8gCarbs
2gSugar
1gFiber
650mgSodium
95mgChol
Goes well with
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local
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international
Instructions
1
Prep
Trim wagyu beef into a neat block. Thinly slice 3 garlic cloves. Finely grate 100g daikon radish and 1 tsp fresh ginger. Finely slice 2 spring onion stalks. Combine 3 tbsp ponzu, 1 tbsp yuzu juice, grated ginger, 0.5 tsp sesame oil in a bowl. Season beef generously with 1 tsp sea salt and 0.5 tsp black pepper on all sides.
2
Crisp
Heat 2 tbsp vegetable oil in a small pan over medium-low heat. Add sliced garlic, cook 4–5 minutes until pale golden and crisp. Remove with slotted spoon, drain on kitchen towel. Reserve garlic oil; stir 1 tsp into ponzu dressing.
3
Sear
Heat a cast iron pan over highest heat until smoking. Add 1 tbsp oil. Sear beef 45–60 seconds per side on all four long sides until deep crust forms, centre rare at 45–48°C internal temperature. Remove and rest 5 minutes.
4
Plate
Slice rested beef paper-thin (3mm) in clean strokes. Fan slices across two plates. Spoon yuzu ponzu generously over beef. Top with grated daikon, shiso leaves, crispy garlic chips, spring onion, and 1 tsp toasted sesame seeds. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14 oz) wagyu beef fillet or sirloin
- 1 tsp sea salt
- 0.5 tsp black pepper
- 45ml (3 tbsp) vegetable oil
- 3 garlic cloves
- 45ml (3 tbsp) ponzu sauce
- 1 tbsp yuzu juice
- 1 tsp fresh ginger
- 0.5 tsp sesame oil
- 100g (3.5 oz) daikon radish
- 10g (small handful) shiso leaves or micro herbs
- 2 scallions
- 1 tsp toasted sesame seeds