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Wagyu Steak, Ponzu sauce with Yuzu & Katsou Bonito

Ingredients (serves 4)

Wagyu ribeye

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Ponzu sauce with yuzu

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Chopped fresh chili
Chopped garlic
Sesame seeds
Your favorite pickles (optional) cucumber or radishes
Simple green salad
Freshly ground black pepper
Sea salt

Method

  1. Take the wagyu steak out of the fridge 15 mins before using and open the package to air the meat.
  2. Mix in a bowl, the chopped chilli and garlic with ponzu sauce and set aside, ready to serve.
  3. Heat a frying pan to medium-high heat, season the steaks with freshly grounded pepper. No salt. (saltiness will come from the sauce and salting at this point will draw the moisture)
  4. Fry in a dry pan (no oil) for 3-5 mins for a rare steak, but if you prefer more cooked it is up to you, but I wouldn’t recommend, you may be disappointed and loose the real juiciness of the steak.
  5. Once fried, leave the steak to rest for a few minutes. Resting after frying is very important, that is how you retain the juices in the meat.
  6. While the steak is resting, prepare your green salad with a simple olive oil and vinegar dressing.
  7. Slice the steak into long strips , then cut the stripes into bite size pieces. I have served the dish with chopsticks, but fork and knife is perfect, it is entirely up to you.
  8. Garnish with sesame seeds and extra ponzu sauce on the side for sauce lovers.

Best way to taste wagyu ribeye in my opinion and I hope you’ll enjoy as much as we do.