Wagyu Beef Tataki with Ponzu Gel, Charred Scallion Oil, and Crispy Garlic-Shallot Crumb
20min
10min
4
385
Chef's Note
The key to perfect wagyu tataki is extremely high heat and very brief cooking time. The meat should be nearly room temperature before searing to ensure even cooking. For the most vibrant ponzu gel, use freshly squeezed yuzu juice rather than bottled if available. This dish exemplifies the Japanese concept of 'umami' through multiple layers of flavor.
Tags
Ingredients
12 oz A5 Wagyu beef tenderloin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp grapeseed oil
1/4 cup soy sauce
3 tbsp yuzu juice
2 tbsp mirin
1 tbsp rice vinegar
1 tsp agar agar powder
8 stalks scallions
1/2 cup neutral oil (such as grapeseed)
6 cloves garlic cloves
2 medium shallots
1/4 cup panko breadcrumbs
1 cup microgreens (such as shiso or radish sprouts)
8 pieces edible flowers (optional)
1/2 tsp flaky sea salt
Instructions
- 1
For the ponzu gel: In a small saucepan, combine 1/4 cup soy sauce, 3 tbsp yuzu juice, 2 tbsp mirin, and 1 tbsp rice vinegar. Bring to a simmer over medium heat.
- 2
Sprinkle 1 tsp agar agar powder over the liquid and whisk continuously for 2 minutes until fully dissolved. Pour into a shallow container and refrigerate for 10 minutes until set.
- 3
Once set, transfer the ponzu gel to a blender and process until smooth. Transfer to a squeeze bottle and refrigerate until needed.
- 4
For the charred scallion oil: Heat a cast-iron skillet over high heat until smoking. Add 6 scallions and char on all sides until deeply blackened, about 2-3 minutes. Transfer to a cutting board and roughly chop.
- 5
Place the charred scallions and 1/2 cup neutral oil in a blender. Blend on high speed for 1 minute, then strain through a fine-mesh sieve lined with cheesecloth. Reserve the oil.
- 6
For the crispy garlic-shallot crumb: Thinly slice 6 garlic cloves and 2 shallots. Heat 2 tbsp grapeseed oil in a small saucepan over medium-low heat. Add the garlic and shallots, cooking slowly until golden brown and crisp, about 5-6 minutes.
- 7
Add 1/4 cup panko breadcrumbs to the pan and continue cooking, stirring constantly, until the mixture is golden and crispy, about 2 minutes more. Transfer to a paper towel-lined plate and season with a pinch of salt.
- 8
For the wagyu: Remove the beef from refrigeration 30 minutes before cooking. Pat dry with paper towels and season with 1 tsp kosher salt and 1/2 tsp black pepper.
- 9
Heat a cast-iron skillet over extremely high heat until smoking. Add 2 tbsp grapeseed oil and carefully place the wagyu in the pan. Sear for exactly 15 seconds on each side to achieve a perfect sear while maintaining a rare interior.
- 10
Transfer the wagyu to a cutting board and let rest for 5 minutes. Slice against the grain into thin, 1/8-inch slices.
- 11
To plate: Place 3 slices of wagyu on each plate in an artistic arrangement. Dot the plate with ponzu gel and drizzle with charred scallion oil. Sprinkle the garlic-shallot crumb over and around the beef.
- 12
Garnish with microgreens, edible flowers if using, and a light sprinkle of flaky sea salt. Serve immediately.
Nutrition Information (per serving)
385
22g
12g
28g
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