Grilled Wagyu Teppanyaki
High-grade A5 wagyu steak grilled on a teppan with minimal seasoning to highlight its marbling. Often served with garlic chips, wasabi, and ponzu. A modern luxury favorite.
8 ingredients
8 steps
Ingredients
- 1200g A5 wagyu sirloin or ribeye, at room temperature
- 2Sea salt and freshly ground black pepper
- 3Vegetable oil for the teppan
- 44 cloves garlic, thinly sliced
- 5Fresh wasabi (or high-quality wasabi paste)
- 6Ponzu sauce for dipping
- 7Seasonal vegetables: zucchini, bell pepper, asparagus
- 8Steamed rice to serve
Instructions
- 1Remove wagyu from the fridge 30 minutes before cooking to reach room temperature.
- 2Heat teppan grill to very high heat; brush lightly with oil.
- 3Season the wagyu lightly with sea salt only — the natural marbling provides all the flavor.
- 4Fry garlic slices in a little oil until golden and crispy; drain on paper towel and set aside.
- 5Place wagyu on the hot teppan; cook 1-2 minutes each side for medium-rare, allowing the fat to render and caramelise.
- 6Rest the steak for 2 minutes, then slice against the grain into thick pieces.
- 7Grill vegetables alongside briefly.
- 8Serve immediately with garlic chips, fresh wasabi, and ponzu dipping sauce.