Wagyu Tataki or Carpaccio
Seared A5 wagyu beef or premium tuna tataki with a light ponzu or sesame sauce. Thinly sliced and melt-in-the-mouth, this is a modern high-end starter showcasing exceptional meat quality.
12 ingredients
8 steps
Ingredients
- 1A5 wagyu beef (sirloin or tenderloin) or premium bluefin tuna
- 2Ponzu sauce
- 3Toasted sesame oil
- 4Soy sauce
- 5Fresh garlic (thinly sliced)
- 6Fresh ginger (grated)
- 7Spring onions (finely sliced)
- 8Daikon radish (julienned)
- 9Fresh chili (optional)
- 10Microgreens
- 11Toasted sesame seeds
- 12Yuzu juice
Instructions
- 1Lightly season A5 wagyu (or tuna) with salt and pepper.
- 2Sear all sides very briefly (10–15 seconds per side) in a very hot dry pan — the interior must remain completely raw.
- 3Immediately plunge into ice water to stop cooking. Pat dry.
- 4Slice paper-thin using a sharp knife.
- 5Arrange slices artfully on a chilled plate.
- 6Drizzle with ponzu sauce mixed with a few drops of sesame oil and yuzu juice.
- 7Garnish with julienned daikon, spring onions, microgreens, and a sprinkle of toasted sesame seeds.
- 8Add thin garlic slices if desired. Serve immediately at room temperature.