Wagyu Tataki with Truffle...Wagyu Tataki with Truffle Ponzu and Pickled Shimeji

Name: Wagyu Tataki with Truffle Ponzu and Pickled Shimeji
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 250g A5 Wagyu beef striploin, trimmed; 50g Shimeji (beech) mushrooms, base removed; 50ml Rice vinegar; 30ml Fresh yuzu juice (or lime juice); 60ml Premium light soy sauce; 5ml High-quality black truffle oil; 20ml Mirin; 2 cloves garlic, sliced into ultra-thin mandolin rounds; 2 tbsp Grapeseed oil or other neutral high-smoke point oil; 1 handful Micro-shiso or micro-cilantro for garnish; Pinch of Maldon sea salt

🍴

Cuisine

Japanese Fusion

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

10 mins

⭐

Difficulty

Medium

A refined Japanese-inspired crudo featuring flash-seared A5 Wagyu, vibrant citrus-truffle notes, and the earthy crunch of pickled beech mushrooms.

Japanese FusionMedium

Ingredients

•250g A5 Wagyu beef striploin, trimmed

•50g Shimeji (beech) mushrooms, base removed

•50ml Rice vinegar

•30ml Fresh yuzu juice (or lime juice)

•60ml Premium light soy sauce

•5ml High-quality black truffle oil

•20ml Mirin

•2 cloves garlic, sliced into ultra-thin mandolin rounds

•2 tbsp Grapeseed oil or other neutral high-smoke point oil

•1 handful Micro-shiso or micro-cilantro for garnish

•Pinch of Maldon sea salt

Cooking Instructions

01
In a small saucepan, lightly warm the rice vinegar with a pinch of sugar and salt. Pour over the shimeji mushrooms and let them pickle for at least 20 minutes.
02
Place the garlic slices in a cold pan with 1 tablespoon of grapeseed oil. Heat over medium-low, frying until golden and crisp. Drain on paper towels immediately.
03
Prepare the Truffle Ponzu by whisking together the soy sauce, yuzu juice, mirin, and truffle oil in a small bowl. Set aside.
04
Season the Wagyu beef generously with sea salt. Heat a heavy-bottomed stainless steel or cast iron pan until smoking hot with the remaining oil.
05
Sear the Wagyu for exactly 30-45 seconds per side to develop a hard crust while keeping the center completely raw. Immediately submerge the beef in an ice bath for 30 seconds to stop the cooking, then pat dry.
06
Using a very sharp Yanagiba or chef's knife, slice the beef against the grain into 5mm thick slices.
07
Arrange the beef slices in an overlapping fan pattern on a chilled plate. Top with the pickled shimeji and crispy garlic chips.
08
Drizzle the Truffle Ponzu dressing over the beef and garnish with micro-shiso leaves. Finish with a final touch of Maldon salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023