Iwate Wagyu Carpaccio Recipe

Chill and slice

Trim any excess fat or silver skin from the Wagyu. Wrap the beef tightly in plastic and place in the freezer for 20–30 minutes until slightly firm but not frozen solid — this makes paper-thin slicing easier.

Using a very sharp knife, slice the beef across the grain as thin as possible (aim for translucent slices, about 1 mm thickness). If preferred, place each slice between two sheets of plastic wrap and gently pound with a rolling pin to further thin. Arrange slices in a single layer on a chilled serving plate, slightly overlapping to form a circle or fan.

Lightly sprinkle fine sea salt evenly over the arranged slices, then grind fresh black pepper over the top. Do this just before dressing so salt does not draw excessive moisture out of the meat.

In a small bowl, whisk together the ponzu, yuzu or lemon juice, mirin, and wasabi paste until smooth. Continue whisking while slowly streaming in the extra-virgin olive oil to emulsify. Finish with toasted sesame oil and taste; adjust acidity or saltiness with more ponzu or a squeeze of lemon as needed.

Strain the dressing if you prefer an extra-silky finish, then set aside for immediate use (dressing keeps briefly refrigerated for up to 24 hours).

Just before serving, spoon or lightly drizzle the dressing over the arranged beef in a thin, even layer — about 1 tablespoon (15 ml) per serving, leaving some dressing to serve on the side if desired.

If using daikon, rinse and julienne or use a mandoline to make very fine matchsticks. Pat dry to remove excess moisture. Toss daikon with a pinch of salt and a few drops of lemon if you want a brighter flavor.

Scatter the daikon matchsticks and shiso julienne over the dressed beef, arranging some microgreens for height. Sprinkle toasted sesame seeds and the thinly sliced scallion evenly over the top.

Place crostini or melba toast on the side of the plate. Add lemon wedges to the plate for optional additional acidity.

Serve immediately: present the carpaccio chilled so the beef remains tender and slightly cool. Encourage diners to take a slice of beef with some garnish and a crostini, or enjoy with just a squeeze of lemon.