Seared Wagyu Tataki with Yuzu Ponzu and Wasabi Cream

⏱ 25 min · Serves 4

A restaurant-plate showpiece that takes barely 25 minutes: a whole wagyu striploin blushed in a screaming-hot pan, chilled, then sliced into translucent rose-pink ribbons. Sharp citrus ponzu cuts the richness, while a cool wasabi cream and crisp garnishes make every bite sing. Serve as a stunning starter — restraint is the luxury here.

Per serving: 330 kcal · 18.0g protein · 6.5g carbs · 26.0g fat

Ingredients

• 300g wagyu striploin or sirloin (one neat block, well trimmed)
• 1 tsp flaky sea salt
• 1/2 tsp coarsely cracked black pepper
• 1 tsp neutral oil (grapeseed or rice bran)
• 4 tbsp light soy sauce
• 3 tbsp fresh yuzu juice (or 2 tbsp lemon + 1 tbsp lime)
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp caster sugar
• 5g bonito flakes
• 1 x 5cm piece kombu
• 100ml crème fraîche
• 2 tsp wasabi paste (preferably fresh grated wasabi)
• 1 tsp lemon juice
• pinch of fine salt
• 3 spring onions, green parts only, finely sliced
• 1 small mooli (daikon), finely julienned or shredded
• 1 tbsp chives, finely snipped
• 1 tsp toasted sesame seeds
• Micro shiso or coriander cress, to garnish
• Chilli oil or a little grated fresh ginger, to finish (optional)

Method

1. Make the ponzu first: warm the soy, mirin, rice vinegar and sugar in a small pan until the sugar dissolves — do not boil. Off the heat, add the kombu and bonito flakes and leave to steep 10 minutes, then strain and stir in the yuzu juice. Chill.
2. Whisk the crème fraîche with the wasabi, lemon juice and a pinch of salt until smooth and just thick enough to hold a ribbon. Chill.
3. Pat the wagyu completely dry and season all over with the flaky salt and cracked pepper.
4. Heat a heavy frying pan over the highest heat until faintly smoking. Add the neutral oil, then sear the beef for 30–45 seconds per face, turning to colour all sides, including the ends — around 2.5 minutes total. You want a deep crust and a raw, cool centre.
5. Immediately transfer the beef to a plate and rest 2 minutes, then chill in the freezer for 8–10 minutes (or over ice) to stop the carry-over cooking and firm it for slicing. Do not let it freeze.
6. Soak the julienned mooli in ice water for 5 minutes, then drain well and pat dry so it stays crisp.
7. With your sharpest knife, slice the beef against the grain as thinly as you can — 2–3mm — and fan the slices over four chilled plates.
8. Spoon the ponzu around and lightly over the beef, dot or streak the wasabi cream alongside, then scatter with mooli, spring onion, chives and sesame seeds. Finish with micro shiso and, if you like, a few drops of chilli oil. Serve straight away while the beef is cold and the flavours bright.