Grilled Wagyu Teppanyaki
Bò wagyu A5 hảo hạng nướng trên bếp teppan với gia vị tối thiểu để làm nổi bật vân mỡ. Thường phục vụ với tỏi chiên, wasabi và ponzu. Món yêu thích sang trọng hiện đại.
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.