Wagyu Beef Recipe
Tataki style, rolled daikon, seaweed glaze, frozen Korean pepper
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.
Wagyu Beef
Method
Preparation of Wagyu Beef
- 1
Season the Beef
Sprinkle the Wagyu beef tenderloin with sea salt and black pepper. Let it rest at room temperature for about 20 minutes to absorb the seasoning.
- 2
Sear the Beef
In a pan, heat sesame oil over high heat. Once hot, sear the beef on all sides for about 1-2 minutes per side until a nice crust forms. Remove from heat and let it cool.
- 3
Chill the Beef
Wrap the seared beef in plastic wrap and place it in the refrigerator for at least 30 minutes to firm it up for slicing.
Preparation of Daikon and Seaweed
- 4
Prepare Daikon
Using a mandoline slicer, slice the daikon into thin sheets. You will need enough slices to wrap around the beef.
- 5
Prepare Seaweed Glaze
In a small bowl, mix soy sauce, mirin, and frozen Korean pepper to create the glaze. Stir until well combined.
- 6
Prepare Nori Sheets
Cut the nori seaweed sheets into strips that are approximately 5 cm wide.
Assembly
- 7
Roll the Beef
Once the beef is chilled, remove it from the refrigerator and unwrap it. Lay the daikon sheets flat and place the beef in the center. Roll the daikon tightly around the beef.
- 8
Wrap with Nori
Take the rolled daikon and wrap it with the nori strips. Ensure it is tightly wrapped to hold the shape.
- 9
Slice and Serve
Using a sharp knife, slice the rolled daikon and beef into bite-sized pieces. Drizzle the seaweed glaze over the top before serving.