Kagoshima Wagyu Carpaccio Recipe
capers, caviar, radish, tobiko, dill, pecorino
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Carpaccio Ingredients
Method
Carpaccio Preparation
- 1
Prepare the Wagyu Beef
Using a sharp knife, slice the Kagoshima Wagyu beef as thinly as possible. If the beef is too soft to slice, you can freeze it for about 30 minutes to firm it up slightly.
- 2
Plate the Beef
Arrange the thin slices of Wagyu beef on a large plate, slightly overlapping each slice to create a beautiful presentation.
- 3
Add the Toppings
Sprinkle the capers, tobiko, and thinly sliced radish evenly over the beef slices.
- 4
Drizzle with Olive Oil and Lemon Juice
In a small bowl, whisk together the olive oil and lemon juice. Drizzle the mixture over the beef and toppings.
- 5
Season
Season with salt and freshly ground black pepper to taste.
- 6
Garnish
Finish with a sprinkle of chopped dill and shave the pecorino cheese over the top for added flavor.
- 7
Serve
Serve immediately as an appetizer, allowing the flavors to meld and the richness of the Wagyu to shine.